Preheat oven to 450°F. Coat a 12-cup muffin pan with nonstick cooking spray.
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.
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.
Make it a meal: Serve with mashed potatoes and French green beans.
Culinary: What’s the difference between quick-cooking and rolled oats?
Quick oats are the most processed of the oat varieties. They are pre-cooked and dried. Then they are rolled and pressed slightly thinner than rolled oats. Rolled oats absorb more liquid and cook faster than steel-cut oats. They also hold their shape during the cooking process.
Nutrition: Navigating Ground Beef Types
Ground Beef – 73% Lean, 27% Fat
Ground Chuck – 80% Lean, 20% Fat
Ground Sirloin – 85% Lean, 15% Fat
Ground Round – 90% Lean, 10% Fat
Make it Gluten Free: Dependent on using a Gluten Free oats and barbecue sauce.
Ingredients
Directions
Preheat oven to 450°F. Coat a 12-cup muffin pan with nonstick cooking spray.
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.
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.