Loaded Mini Meatloaves
1. Preheat oven to 450°F. Coat a 12-cup muffin pan with nonstick cooking spray.
2. In a large bowl combine beef, zucchini, oats, onion, 1/4 cup of the barbecue sauce, plus salsa, egg, seasoning and garlic. Distribute meatloaf mixture evenly into muffin cups. Brush remaining 6 tablespoons barbecue sauce over the top of each mini meatloaf.
3. Bake 18 to 20 minutes or until an instant-read thermometer registers 155°F. Remove from oven; let stand 5 minutes. Using a small spatula, loosen edges around each mini meatloaf. Transfer to a platter, and serve.
*Use a clean paper towel to squeeze and remove excess moisture from zucchini prior to adding to mixing bowl.
- 4 g Total Fat
- 1.5 g Saturated Fat
- 80 mg Cholesterol
- 410 mg Sodium
- 22 g Carbohydrate
- 2 g Fiber
- 19 g Protein
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Nutritional Information
- 4 g Total Fat
- 1.5 g Saturated Fat
- 80 mg Cholesterol
- 410 mg Sodium
- 22 g Carbohydrate
- 2 g Fiber
- 19 g Protein
Directions
1. Preheat oven to 450°F. Coat a 12-cup muffin pan with nonstick cooking spray.
2. In a large bowl combine beef, zucchini, oats, onion, 1/4 cup of the barbecue sauce, plus salsa, egg, seasoning and garlic. Distribute meatloaf mixture evenly into muffin cups. Brush remaining 6 tablespoons barbecue sauce over the top of each mini meatloaf.
3. Bake 18 to 20 minutes or until an instant-read thermometer registers 155°F. Remove from oven; let stand 5 minutes. Using a small spatula, loosen edges around each mini meatloaf. Transfer to a platter, and serve.
*Use a clean paper towel to squeeze and remove excess moisture from zucchini prior to adding to mixing bowl.