Zucchini Meatloaf

So Zach and I have a TON of Zucchini so I have been trying to find recipes for it...We tried this tonight.  I only put the topping on half.  It was not as sweet as Zach thought it would be.  He said it tasted just like normal meat loaf.

2 eggs, slightly beaten

2 c. shredded zucchini (1 large or 2 small)

1/3 c. plain bread crumbs

1/3 c. chopped onion

1 t. salt

1/2 t. dried oregano leaves

1/4 t. pepper

1 1/2 lb lean (at least 80%) ground beef

Topping:

2 T. packed brown sugar

1/4 c. ketchup

1 t. yellow mustard

1.  Preheat 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.

2.  Meanwhile, in small bowl, mix brown sugar, ketchup, and mustard.  Remove meat loaf from oven; pour off drippings. Spread topping over meat. Return to oven; bake 10 to 15 minutes longer or until thoroughly cooked in center (at least 160°F in the middle). Let stand 5 minutes before serving.