Meatloaf and Zucchini Skillet
- 4 tablespoons ghee
- 2 cloves garlic minced
- 6 cups sliced Zucchini
- 1/4 cup low sodium chicken broth or use bone broth
- sea salt and freshly ground black pepper to taste
- meatloaf leftover from Slow Cooked Meatloaf over Asparagus Salad, cubed
- In a large skillet, heat the ghee over medium-high heat. Add garlic, sauté for about 2 minutes until fragrant, then add zucchini, toss for another 3 minutes, or until tender. Add in the bone broth and season with salt and pepper and then toss in the meatloaf. Reduce heat to low, simmer for about 10 minutes, or until broth reduces by half, and then serve.
Related Recipe: Slow Cooked Meatloaf over Asparagus Salad
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