AuthorMike EgrieCategoryDifficultyIntermediate
Loaded Mini Meatloaves
Yields6 Servings
Prep Time5 minsCook Time18 minsTotal Time23 mins
 1 lb 96% lean ground beef
 1 zucchini, grated*
 ¾ cup quick oats or rolled oats
 ½ medium onion, finely minced
 ¼ cup barbecue sauce
 6 tbsp barbecue sauce
 ¼ cup salsa
 1 egg, lightly beaten
 2 tsp salt-free grill seasoning
 3 garlic cloves, minced
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.

Make it a meal: Serve with mashed potatoes and French green beans.

Culinary: What’s the difference between quick-cooking and rolled oats?
Quick oats are the most processed of the oat varieties. They are pre-cooked and dried. Then they are rolled and pressed slightly thinner than rolled oats. Rolled oats absorb more liquid and cook faster than steel-cut oats. They also hold their shape during the cooking process.

Nutrition: Navigating Ground Beef Types

Ground Beef – 73% Lean, 27% Fat

Ground Chuck – 80% Lean, 20% Fat

Ground Sirloin – 85% Lean, 15% Fat

Ground Round – 90% Lean, 10% Fat

Make it Gluten Free: Dependent on using a Gluten Free oats and barbecue sauce.

Ingredients

 1 lb 96% lean ground beef
 1 zucchini, grated*
 ¾ cup quick oats or rolled oats
 ½ medium onion, finely minced
 ¼ cup barbecue sauce
 6 tbsp barbecue sauce
 ¼ cup salsa
 1 egg, lightly beaten
 2 tsp salt-free grill seasoning
 3 garlic cloves, minced

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.

Loaded Mini Meatloaves
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