Lunch: Veggie Mini Meatloaves
Shredded zucchini in the mix helps these mini meatloaves stay moist and flavorful.
Ingredients
3/4 lb. zucchini
1 lb. ground beef chuck
1/3 c. Italian-style bread crumbs
1 large egg
2 tbsp. ketchup
1/4 tsp. salt
1/4 tsp. Pepper
Instructions
Preheat oven to 425 degrees F. Coat jelly-roll pan with cooking spray. Squeeze shredded zucchini until very dry. In a large bowl, with hands, mix zucchini, ground beef chuck, bread crumbs, egg, ketchup, and salt and pepper.
Form into 4 loaves (each 5" by 3") on pan; spread 2 teaspoons ketchup on top of each. Bake 25 minutes or until instant-read thermometer inserted in centers reaches 160 degrees F.
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Nutrition Facts
Serving Size: 4
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
