Zucchini Taco Skillet

Ingredients

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• cooking spray
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• 1 tablespoon olive oil
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• 1 green bell pepper, diced
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• ½ cup diced sweet onion
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• ½ teaspoon minced garlic
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• 1 pound extra-lean (95%) ground beef
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• 1 cup whole wheat bread crumbs
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• ¾ cup shredded carrot
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• ¾ cup shredded zucchini
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• 2 large eggs
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• salt and ground black pepper to taste
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• ¼ cup ketchup, or to taste
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Instructions

1. 1
   Gather the ingredients. Preheat the oven to 400 degrees F (200 degrees C). Coat a 9x5-inch loaf pan with cooking spray.
2. 2
   Heat olive oil in a large skillet over medium heat; cook and stir bell pepper and onion in hot oil until onion is translucent and bell pepper is softened, 5 to 10 minutes. Add garlic and cook until fragrant, 1 to 2 minutes. Remove the skillet from heat.
3. 3
   Combine ground beef, bread crumbs, carrot, zucchini, eggs, salt, pepper, and bell pepper mixture in a large bowl; mix well using your hands. Press mixture into the prepared loaf pan.
4. 4
   Bake in the preheated oven until no longer pink in the center, 35 to 40 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
5. 5
   Spread ketchup over meatloaf and continue baking until bubbling, about 5 minutes more.