Mini Zucchini Meatloaf
Mini Zucchini Meatloaf
I went WAY too long without posting a new meatloaf recipe…I am SO sorry! Thank goodness I can now redeem myself and add my eleventh meatloaf recipe. Okay spoiler alert, I made another meatloaf recently and will likely post it next week….
Zucchini has such a high water content that the meatloaf stays very moist with this bonus ingredient! If you struggle with beef, adding zucchini and taking very small black bean sized bites will help you feel comfortable after your meal.
I’ve mentioned before how awesome muffin pans are to create mini meatloaves but have I mentioned how easy it is to simply shape your own smaller meatloaves? This is perfect for bariatric patients looking to batch cook several meals in advance. I made four meatloaves out of this recipe. Serving this meal is so easy because you don’t have to slice up meatloaf or even remove them from the muffin pan!
Everyone gets their own personal meatloaf and it cooks faster than a traditional meatloaf. Make any meatloaf recipe this way! Gastric sleeve and bypass patients can portion meals out to their liking and have lunches ready for a few days. Jackpot!
Mini Zucchini Meatloaf
Ingredients
- 1 lb 93% lean ground beef
- 1 medium zucchini, grated
- 1 egg
- 1/2 cup grated parmesan cheese
- 2 cloves garlic, pressed/minced
- 3 tbsp balsamic vinegar
- 1 tbsp dried oregano
- 1 tbsp onion powder
- 1 tsp each salt and peper
- 4 tbsp low sugar ketchup for topping
Instructions
- Heat oven to 350F. Combine all ingredients except ketchup in a bowl.
- Scoop meat mixture into six loaves onto a large stoneware baking pan or a large rimmed cookie sheet lined with foil or parchment paper.
- Use hands to shape each pile into a small meatloaf. Bake for 20 minutes.
- Remove from oven and top with a one tbsp of ketchup to each loaf. Bake about 8 minutes more. Remove, let cool and serve.