Zucchini Meatloaf Minis

1. 1

   Preheat oven to 350 degrees F and spray a 12-cup muffin pan with non-stick cooking spray.

2. 2

   Combine the beef, zucchini, onion, bread crumbs, ketchup, egg, salt, and pepper (I like to do this in the stand mixer fitted with a dough hook).

3. 3

   Divide meat mixture evenly among 10 muffin cups and top each with about a tablespoon of barbecue sauce (or your favorite ketchup/brown sugar meatloaf topping).

4. 4

   Bake for about 25 minutes.

5. 5

   Rest for 5 minutes before removing from pan.

6. 6

   Notes: Depending on the fat content of the beef used, you may need to blot fat to drain from mini meatloaves after removing them from the pan.

7. 7

   Also, if your shredded zucchini is very wet, you may want to squeeze some of the moisture out of it before adding to the meat mixture.

8. 8

   I used medium sized zucchinis and didnt feel the need to squeeze any moisture out of them.

* Per serving · 4 servings · Values may vary.

No additional tips available.