#1 Preheat the oven to 375F. Spread the zucchini between 2 layers of paper towels and press to squeeze out excess moisture #2 In a large bowl, beat the egg and 1/3 cup Campbell’s® Condensed Tomato Soup together with a fork. Add the panko, zucchini, grated carrot, onion, 2 tablespoons of the parsley, salt, and pepper to the bowl. With a silicone spatula, mix well to combine all the ingredients. Add the ground beef in walnut-size pieces to the bowl and mix with your hands until well blended #3 Form the meat into a football shape that is approximately 8- by 4-inches and place it in a shallow baking dish #4 In a small bowl (or in the can), mix the remaining soup with the vinegar. Set aside 1/4 cup to glaze the baked meatloaf.  Spread the rest of the mixture over the meatloaf #5 Bake for 45 minutes. Remove and let rest for 10 minutes. Brush the reserved 1/4 cup soup mixture over the top, sprinkle with the remaining 2 tablespoons parsley, and serve!