Tasty Thursday: Muffin Meatloaves

If you have a garden or know someone that has a garden, chances are you’ve got some zucchini in your house. I love zucchini. I even like it raw with a little veggie dip when it’s fresh from the garden. Over the years I’ve posted some yummy zucchini recipes:

Today I’ve got a recipe that’s a little on the sneaky side. It’s a meatloaf recipe that uses zucchini to help keep things moist. Trust me – it’s good. As a bonus, if you have picky vegetable eaters in your house you can tell them the shredded zucchini (if they notice) is seasoning. Or just cover it in ketchup. I love making muffin meatloaves because they cook faster and freeze well (see my note at the end).

Muffin Meatloaves

1/2 lb ground sirloin
1 lb ground turkey
1 1/2 cups shredded zucchini
1 cup bread crumbs
1 egg slightly beaten
1 tsp Italian seasoning

1. Heat oven to 400 and grease a muffin tin.

2. In a large bowl combine everything but the ketchup and mix together until combined. Place approximately 1/3 cup meat mixture into each muffin tin. Press lightly and spread ketchup over the top. Bake for 20 minutes or until no longer pink in the middle.

Tip: You can also bake these and freeze them for future meals. Once they are baked and cooled, pop them in a large ziploc baggie or freezer container. They’ll keep for about two months. When you’re ready to use them, defrost in the fridge overnight and reheat in the microwave for about 3 minutes or until heated through. If you didn’t plan ahead, defrost in the microwave and then reheat.


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