Promotional Banner
Skip to content
alive magazine logo

Subscribe to Our Newsletter

Food

BBQ Meatloaves

Serves 6.

Written by
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. [callout]

Tip

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. [/callout]

Ingredients

  • 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

Nutrition

Per serving:

  • calories 213
  • protein 18g
  • fat 9g
    • saturated fat 3g
    • trans fat 0g
  • carbohydrates 15g
    • sugars 7g
    • fibre 1g
  • sodium 293mg

Directions

01
In colander, place zucchini; sprinkle with salt and let sit for 30 minutes. Squeeze zucchini with your hands to remove excess liquid.
02
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.
03
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.

READ THIS NEXT