These individual meat loaves cook in less than 30 minutes, perfect for an easy weeknight dinner with built-in portion control. Grated carrots and zucchini in the meat loaf mixture add moisture and are a tasty way to eat more veggies. Photo credit: Caroline Edwards from Chocolate and Carrots
15m
PREP TIME
25m
COOK TIME
155
CALORIES
13
INGREDIENTS
These individual meat loaves cook in less than 30 minutes, perfect for an easy weeknight dinner with built-in portion control. Grated carrots and zucchini in the meat loaf mixture add moisture and are a tasty way to eat more veggies. Photo credit: Caroline Edwards from Chocolate and Carrots
15m
PREP TIME
25m
COOK TIME
155
CALORIES
13
INGREDIENTS
Ingredients 12 Servings
- Muffin Pan Meat Loaf
- 2 pounds lean ground beef
- 1/2 cup grated carrots
- 1/2 cup grated zucchini
- 2 eggs, lightly beaten
- 1/2 cup milk
- 1/4 cup dry bread crumbs
- 2 teaspoons McCormick® Salt Free Garlic and Herb Seasoning
- 1 teaspoon McCormick® Basil Leaves
- 1/2 teaspoon McCormick® Oregano Leaves
- Sauce
- 2 cups no salt added tomato sauce
- 1 teaspoon McCormick® Oregano Leaves
- 1/2 teaspoon McCormick® Garlic Powder
- 1/2 teaspoon McCormick® Crushed Red Pepper
INSTRUCTIONS
- 1 Preheat oven to 350°F. For the Muffin Pan Meat Loaf, mix all ingredients in large bowl until well blended. Divide mixture into 12 balls. Place each ball into a muffin cup.
- 2 Bake 25 minutes or until cooked through. Let stand 5 minutes before serving.
- 3 Meanwhile, for the Sauce, place all ingredients in medium saucepan. Cook on medium heat until heated through, stirring occasionally. Serve with meat loaf.
NUTRITION INFORMATION
(per Serving)
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