Muffin meatloaves and bonus zucchini recipes

2013-09-12T14:29:00Z Muffin meatloaves and bonus zucchini recipesBarb Ruess nwitimes.com
September 12, 2013 2:29 pm  • 

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).

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
  • Ketchup
  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.

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.

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