Zucchini Meat Loaf

2	 eggs, slightly beaten
2	 cups shredded zucchini (1 large or 2 small)
1/3	 cup ProgressoŽ plain bread crumbs
1/3	 cup chopped onion
1	 teaspoon salt
1/2	 teaspoon dried oregano leaves
1/4	 teaspoon pepper
1 1/2	 lb lean (at least 80%) ground beef
Topping
1	 tablespoon packed brown sugar
2	 tablespoons ketchup
1/2	 teaspoon yellow mustard
	
Heat oven to 350°F. In large bowl, mix all meat loaf ingredients until well blended. Press mixture into ungreased 9 1/2-inch deep-dish glass pie plate. Bake 35 minutes.
Meanwhile, in small bowl, mix all topping ingredients.
Remove meat loaf from oven; pour off drippings. Spread topping over loaf. Return to oven; bake 10 to 15 minutes longer or until thoroughly cooked in center and meat thermometer reads 160°F. Let stand 5 minutes before serving.

Tip
Baking the meat loaf in a shallow pie plate takes less time than baking it in a loaf shape. Dinner can be on the table more quickly.  This would also make good meatballs, too.