Muffin Meatloaves and Bonus Zucchini Recipes
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).
- 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
- Heat oven to 400 and grease a muffin tin.
- 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.
Barb lives in Crown Point with a hungry family that includes three kids. You can find her out running, playing on the shores of her favorite Lake Michigan, on Twitter and writing her daily blog, Quick Like A Bunny where you never know what she'll be talking about.