| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Italian | 2send, Beef, Meatloaf, Entertain | 6 | servings |
INGREDIENTS
| 1 1/2 | lb | Ground beef sirloin; 8% fat |
| 1 1/2 | c | Shredded zucchini |
| 1 | c | Soft bread crumbs |
| 1 | Egg; lightly beaten | |
| 1 | ts | Dried Italian seasoning |
| 1/2 | ts | Salt |
| 1/4 | c | Ketchup |
| Parmesan mashed potatoes; side dish |
INSTRUCTIONS
These muffin tin meat loaves add up to a tasty, easy-to-make supper for the family amid the holiday bustle. It can be ready fast, prepared and on the table in 30 minutes. 1. Heat oven to 400F degrees. In a large bowl, combine all ingredients except ketchup, mixing lightly but thoroughly. Place about 1/3 cup beef mixture into each of 12 medium muffin cups, pressing lightly; spread ketchup over tops. Bake in 400F oven 20 minutes or until no longer pink. 2. While loaves bake, prepare Parmesan mashed potatoes. Remove meat loaves from pan; serve with potatoes. Makes 6 servings. 664 cals, 6g fat (30% Cff) COOK'S TIP: To make soft bread crumbs, place torn bread slices in food processor fitted with steel blade, or blender container. Cover; process 30 seconds, pulsing on and off until fine crumbs form. One and a half slices will yield 1 cup soft bread crumbs. Recipe from the National Cattlemen's Beef Assn - Ap 12/98 feature: http://www.canoe.ca/CNEWSLife/981221_meatloaf.html >MC by kitpath Recipe by: National Cattlemen's Beef Assn 12/98 Posted to EAT-LF Digest by Pat Hanneman <kitpath@earthlink.net> on Dec 23, 1998, converted by MM_Buster v2.0l.
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