Instructions: Saute onion in oil in a non-stick pan until quite soft and golden. Stir in zucchini and cook a couple of minutes longer, until zucchini is soft. With your hands, gently mix onion and zucchini with all remaining ingredients (except ketchup for glazing), and spoon into 9-by-5 inch loaf pan. Pat gently, and spread the 5 tablespoons ketchup over top. Bake immediately or refrigerate or freeze.

To serve, defrost if frozen. Return to room temperature, and heat oven to 350 degrees. Bake meatloaf for 45 to 60 minutes. Slice and serve warm.

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