alive logo

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.


    Like this recipe?

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



    SEE MORE »
    Sweet and Sour Brussels Sprout Tempeh Stir-Fry

    Sweet and Sour Brussels Sprout Tempeh Stir-Fry

    This Asian-inspired stir-fry takes full advantage of the crunch Brussels sprouts achieve when they’re heated quickly. The sweet-and-sour sauce delivers a tangy edge, and tempeh offers plant-based protein and a blast of umami. If you want meat in the dish, you can replace tempeh with ground pork. Ready, set, go Stir-frying is a cooking method that thrives on speed. That means you want to have all of your ingredients prepped and ready to go into the pan. That also means no chopping on the fly.