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BBQ Meatloaves

Serves 6.


    BBQ Meatloaves

    Meatloaf is a perennial favourite among younger generations at the table. And the best thing about baking up a batch of individual meatloaves is that they cook in half the time they would take if prepared in a larger loaf pan. These 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 items cool for at least 5 minutes in the muffin tray. This will ensure items stay intact when removed and will also go a long way toward preventing burnt fingers.


    BBQ Meatloaves


    • 1 cup (250 mL) grated zucchini
    • 1 large organic egg
    • 2 shallots, chopped
    • 2 garlic cloves, minced
    • 1/2 cup (125 mL) quick-cook oats
    • 1/2 cup (125 mL) barbecue sauce, divided
    • 3 Tbsp (45 mL) tomato paste
    • 1 tsp (5 mL) dried thyme
    • 1 tsp (5 mL) ground cumin
    • 1/2 tsp (2 mL) salt
    • 1/4 tsp (1 mL) black pepper
    • 1 lb (450 g) grass-fed ground beef


    Per serving:

    • calories213
    • protein18g
    • fat9g
      • saturated fat3g
      • trans fat0g
    • carbohydrates15g
      • sugars7g
      • fibre1g
    • sodium293mg



    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 (190 C). In large bowl, whisk egg. Stir in zucchini, shallots, garlic, oats, 1/4 cup (60 mL) barbecue sauce, tomato paste, thyme, cumin, salt, and black pepper. Gently mix in ground beef. Divide mixture among 12 standard-sized greased muffin cups and spread on remaining 1/4 cup (60 mL) barbecue sauce.


    Cook for 25 minutes, or until an internal temperature of 165 F (75 C) is reached when an instant-read thermometer is inserted into centre of meat. Let cool for 5 minutes before unmoulding.


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    This recipe is part of the Make Ahead to Grab and Go collection.



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