Healthy Mini Meatloaf

This Healthy Mini Meatloaf bakes in a muffin pan for an easy dinner recipe that's ready in 30 minutes!

Healthy Mini Meatloaf

Ingredients
  1. 1 lb. extra lean ground beef (I used 96 % lean)
  2. 1 small zucchini, finely grated (about ¾ cup grated)
  3. ½ cup finely chopped onion (I used frozen chopped onion for a short cut)
  4. 1 egg
  5. ½ cup breadcrumbs (I like Italian seasoned breadcrumbs, but you can use whole wheat Panko breadcrumbs, plain breadcrumbs, or whatever you have on hand)
  6. 1 teaspoon salt
  7. ½ teaspoon pepper
  8. 6 tablespoons ketchup divided

Instructions
  • Preheat oven to 400 degrees F. Spray a standard 12-cup muffin pan with cooking spray and set aside.
  • Place meat in a large bowl. Add zucchini, onion, egg, breadcrumbs, salt, pepper, and 2 tablespoons of the ketchup. Use your hands to gently combine. You don’t want to over-mix because the meat will become dry and tough.
  • Press the ingredients into the prepared muffin cups. I like to use an ice cream scoop to portion the meat into each cup. Top each mini meatloaf with a dollop of the remaining ketchup.