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 »
    Fruity Tofu with Sweet Potato Wedges
    Beet Falafel Burgers with Dilly Tahini Sauce

    Beet Falafel Burgers with Dilly Tahini Sauce

    If a falafel and burger had a love child, this would be it. The result of this hybrid is a vibrantly coloured, complex-flavoured veggie burger you’ll flip over. You can also serve them between toasted hamburger buns with toppings such as sliced cucumber, sliced tomato, and arugula.  Holding it together Many plant-based burgers are crumbly and weak, risking a patty that ends up between the grill grates instead of intact on your plate. Keep your burgers together by forming patties no larger than 1 in (2.5 cm) thick, which ensures a nice, even crust on the outside and a thoroughly warmed-through centre, then chilling the patties before grilling. You can also consider using a burger mould, which gives you denser, equally sized patties that cook evenly. Be sure your grill grates are well greased.  Deep freeze You can freeze uncooked falafel burgers on a parchment paper-lined baking sheet or plate and then transfer frozen patties to an airtight container. When ready, just thaw and cook as instructed. Falafel cooking options To bake: Arrange falafel on parchment-lined baking sheet and brush lightly with oil; bake at 375 F (190 C) for 25 minutes, or until crispy on the outside and heated through. To pan fry: Heat large skillet over medium heat. Once hot, add 1 Tbsp oil (15 mL) for each 2 burgers in the pan, swirl to coat pan and cook for 3 to 4 minutes, or until underside is browned. Then flip carefully and cook for 2 to 3 minutes more.