Zucchini Meatloaf Minis

• 1- 1/2 pound Lean Ground Beef
• 1 cup Grated Zucchini
• 2 Tablespoons Grated Onion
• 3/4 cups Italian Seasoned Bread Crumbs
• 1/4 cups Ketchup
• 1 whole Large Egg
• 1 teaspoon Kosher Salt
• 1/2 teaspoons Ground Black Pepper
• 1/2 cups Barbecue Sauce Or Your Favorite Meatloaf Topping

1. Preheat oven to 350 degrees F and spray a 12-cup muffin pan with non-stick cooking spray.
2. Combine the beef, zucchini, onion, bread crumbs, ketchup, egg, salt, and pepper (I like to do this in the stand mixer fitted with a dough hook).
3. Divide meat mixture evenly among 10 muffin cups and top each with about a tablespoon of barbecue sauce (or your favorite ketchup/brown sugar meatloaf topping).
4. Bake for about 25 minutes.
5. Rest for 5 minutes before removing from pan.
6. Notes: Depending on the fat content of the beef used, you may need to blot fat to drain from mini meatloaves after removing them from the pan.
7. Also, if your shredded zucchini is very wet, you may want to squeeze some of the moisture out of it before adding to the meat mixture.
8. I used medium sized zucchinis and didnt feel the need to squeeze any moisture out of them.

ground beef, zucchini, onion, italian seasoned bread crumbs, ketchup, egg, kosher salt, ground black pepper, barbecue sauce

Taken from tastykitchen.com/recipes/main-courses/zucchini-meatloaf-minis/ (may not work)