Meatloaf is a perennial favorite among younger generations at the table. The best thing about baking up a batch of individual meatloaves is that they cook in half the time they would take if prepared as a single larger loaf. These BBQ Meatloaves are deliciously moist and easily frozen for quick dinners later on. Look for a barbecue sauce without sugar as a primary ingredient. If desired, ground turkey or chicken can replace the beef.
After baking, let loaves cool for at least 5 minutes in the muffin tray. This will ensure loaves stay intact when removed and will also go a long way toward preventing burnt fingers.
Includes gluten-free & DAIRY-FREE options
- 1 Cup grated zucchini
- 1/2 Tsp salt, plus extra for sweating zucchini
- 1 large organic egg
- 2 shallots, chopped
- 2 garlic cloves, minced
- 1/2 Cup quick-cooking oats, gluten free if desired
- 1/2 Cup barbecue sauce, gluten and/or dairy free if desired, divided
- 3 Tbsp tomato paste
- 1 Tsp dried thyme
- 1 Tsp ground cumin
- 1/4 Tsp black pepper
- 1 Lb grass-fed ground beef
- In colander, place zucchini; sprinkle with salt and let sit for 30 minutes. Squeeze zucchini with your hands to remove excess liquid.
- Preheat oven to 375 F. In large bowl, whisk egg. Stir in zucchini, shallots, garlic, oats, 1/4 cup barbecue sauce, tomato paste, thyme, cumin, black pepper, and 1/2 tsp salt. Gently mix in ground beef. Divide mixture among 12 standard-sized greased muffin cups and spread remaining 1/4 cup barbecue sauce on tops of loaves.
- Cook for 25 minutes, or until an internal temperature of 165 F is reached when an instant-read thermometer is inserted into center of meat. Let cool for 5 minutes before unmolding.
Per serving: 213 calories; 18 g protein; 9 g total fat (3 g sat. fat); 15 g total carbohydrates (7 g sugars, 1 g fiber); 293 mg sodium
