Loaded Mini MeatloavesLoaded Mini Meatloaves
Loaded Mini Meatloaves

Loaded Mini Meatloaves

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Recipe - Gourmet Garage Corporate
LoadedMiniMeatloaves.jpg
Loaded Mini Meatloaves
Prep Time5 Minutes
Servings6
Cook Time18 Minutes
Calories220
Ingredients
1 1/4 lbs 96% lean ground beef
1 small zucchini, grated*
3/4 cup quick oats or rolled oat
1/2 medium onion, finely minced
1/4 cup plus 6 tablespoons barbecue sauce, divided
1/4 cup salsa
1 egg, lightly beaten
2 tsp salt-free grill seasoning
3 garlic cloves, minced
Directions

1. Preheat oven to 450°F. Coat a 12-cup muffin pan with nonstick cooking spray.

 

2. In a large bowl combine beef, zucchini, oats, onion, 1/4 cup of the barbecue sauce, plus salsa, egg, seasoning and garlic. Distribute meatloaf mixture evenly into muffin cups. Brush remaining 6 tablespoons barbecue sauce over the top of each mini meatloaf.

 

3. Bake 18 to 20 minutes or until an instant-read thermometer registers 155°F. Remove from oven; let stand 5 minutes. Using a small spatula, loosen edges around each mini meatloaf. Transfer to a platter, and serve.

 

*Use a clean paper towel to squeeze and remove excess moisture from zucchini prior to adding to mixing bowl.

 

Nutritional Information
  • 4 g Total Fat
  • 1.5 g Saturated Fat
  • 80 mg Cholesterol
  • 410 mg Sodium
  • 22 g Carbohydrate
  • 2 g Fiber
  • 19 g Protein
5 minutes
Prep Time
18 minutes
Cook Time
6
Servings
220
Calories

Shop Ingredients

Makes 6 servings
1 1/4 lbs 96% lean ground beef
Tajima Wagyu Ground Beef, 16 oz
Tajima Wagyu Ground Beef, 16 oz
$10.99$0.69/oz
1 small zucchini, grated*
Alderman Farms Organic Zucchini, 2 count, 8 oz
Alderman Farms Organic Zucchini, 2 count, 8 oz
$5.99$3.00 each
3/4 cup quick oats or rolled oat
McCann's Quick Cooking Rolled Oats Irish Oatmeal, 16 oz
McCann's Quick Cooking Rolled Oats Irish Oatmeal, 16 oz
$6.99$0.44/oz
1/2 medium onion, finely minced
Fresh Red Onion
Fresh Red Onion
$1.56 avg/ea$2.49/lb
1/4 cup plus 6 tablespoons barbecue sauce, divided
Stonewall Kitchen Honey Barbecue Sauce, 11 fl oz
Stonewall Kitchen Honey Barbecue Sauce, 11 fl oz
On Sale!
$8.49 was $8.99$0.77/fl oz
1/4 cup salsa
Fresh Made Avocado Salsa Verde
Fresh Made Avocado Salsa Verde
$7.99/lb$7.99/lb
1 egg, lightly beaten
Eggland's Best Eggs, Large, 12 count
Eggland's Best Eggs, Large, 12 count
$6.49$0.54 each
2 tsp salt-free grill seasoning
Not Available
3 garlic cloves, minced
Fresh Garlic
Fresh Garlic
$1.25 avg/ea$4.99/lb

Nutritional Information

  • 4 g Total Fat
  • 1.5 g Saturated Fat
  • 80 mg Cholesterol
  • 410 mg Sodium
  • 22 g Carbohydrate
  • 2 g Fiber
  • 19 g Protein

Directions

1. Preheat oven to 450°F. Coat a 12-cup muffin pan with nonstick cooking spray.

 

2. In a large bowl combine beef, zucchini, oats, onion, 1/4 cup of the barbecue sauce, plus salsa, egg, seasoning and garlic. Distribute meatloaf mixture evenly into muffin cups. Brush remaining 6 tablespoons barbecue sauce over the top of each mini meatloaf.

 

3. Bake 18 to 20 minutes or until an instant-read thermometer registers 155°F. Remove from oven; let stand 5 minutes. Using a small spatula, loosen edges around each mini meatloaf. Transfer to a platter, and serve.

 

*Use a clean paper towel to squeeze and remove excess moisture from zucchini prior to adding to mixing bowl.