What do you do with those overgrown zukes that you somehow missed in your garden until they are now the size of a small baseball bat? You make this meatloaf stuffed zucchini, of course!.
Split the zucchini in half lengthwise, and use a spoon or ice cream scoop to remove the tough seeds and hollow out some space. Place zucchini on a large heavy duty baking sheet. I will cover mine with foil next time for easier clean up. Lightly salt the cavity of the zucchini with a little sea salt. Reserve 2 teaspoons of salt for the meatloaf.
Combine all other ingredients minus the cheddar cheese into a large bowl. Thoroughly mix with your hands to combine. Don't bother to try to use a spoon. You can't mix up meatloaf with a spoon. Period.
Begin filling zucchini cavities with meat mixture. Meanwhile, preheat oven to 350 degrees farenheit.
Top to your heart's desire with fresh grated cheddar! I don't use the shredded cheese in a bag anymore. It just takes a few seconds to shred your own, and it tastes so much better!
Bake for 1 hour, remove and dive in! We all loved this recipe. Even my picky 1 year old ate the meat filling without a quabble.
So the next time you accidentally leave the zucchini in the garden a day or two or ten too long, No worries. You'll have this recipe or my zucchini cake recipe to fit the bill.