| 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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