Lightened-Up Mini Meatloaf

• Meat

  • 1 lb Ground beef, lean

• Produce

  • 1/2 cup Onion
  • 1 Zucchini, small

• Refrigerated

  • 1 Egg

• Condiments

  • 6 tbsp Ketchup

• Baking & Spices

  • 1/2 tsp Pepper
  • 1 tsp Salt

• Bread & Baked Goods

  • 1/2 cup Panko breadcrumbs, whole wheat

Found on theseasonedmom.com

Description

Ingredients

• 1 lb. extra lean ground beef (I used 96 % lean)
• 1 small zucchini, finely grated (about ¾ cup grated)
• ½ cup finely chopped onion (I used frozen chopped onion for a short cut)
• 1 egg
• ½ cup whole wheat panko breadcrumbs (you can substitute with regular panko breadcrumbs if you can’t find whole wheat)
• 1 teaspoon salt
• ½ teaspoon pepper
• 6 tablespoons ketchup, divided
• For Serving: McCains Sweet Potato Crinkle Fries; Steamed Broccoli

Directions

• Preheat oven to 400 degrees F. Spray a standard 12-cup muffin pan with cooking spray and set aside.
• Place meat in a large bowl. Add zucchini, onion, egg, breadcrumbs, salt, pepper, and 2 tablespoons of the ketchup. Use your hands to gently combine. You don’t want to over-mix because the meat will become dry and tough.
• Press the ingredients into the prepared muffin cups. I like to use an ice cream scoop to portion the meat into each cup. Top each mini meatloaf with a dollop of the remaining ketchup.
• Place the muffin pan on a foil-lined baking sheet (to catch any drips).
• Bake for 20-25 minutes, or until meatloaves are cooked through and a thermometer registers 160 degrees F.