Prep Time: 15 mins
Cook Time: 45 mins
Servings: 4
Quick and Easy Veggie-Packed Meatloaf Cups
Rate this recipe for points
60
Quick and Easy Veggie-Packed Meatloaf Cups made with toasted Dempster’s® 100% Whole Wheat Bread are a fun twist on a family favourite. Much faster to cook than traditional meatloaf, these mini meatloaf cups make great party appetizers and can be conveniently frozen for future use in pasta sauces, chili or sloppy Joes.
Quick and Easy Veggie-Packed Meatloaf Cups made with toasted Dempster’s® 100% Whole Wheat Bread are a fun twist on a family favourite. Much faster to cook than traditional meatloaf, these mini meatloaf cups make great party appetizers and can be conveniently frozen for future use in pasta sauces, chili or sloppy Joes.
Ingredients
- 2 slices Dempster’s® 100% Whole Wheat Bread, toasted
- 1 tbsp (15 mL) vegetable oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup (250 mL) shredded zucchini
- 1 cup (250 mL) shredded carrots
- 1 lb (500 g) ground beef
- 1 egg
- 1/4 cup (60 mL) barbecue sauce
- 1/2 tsp (2 mL) each salt and pepper
- 1/3 cup (75 mL) ketchup
Directions
- Preheat oven to 375°F (190°C).
- In a food processor, pulse toasted bread to make fine crumbs. Set aside.
- Heat oil in a large skillet set over medium heat; cook onion, garlic, zucchini and carrots for 8 to 10 minutes or until softened. Let cool completely.
- Mix together cooled vegetable mixture, beef, egg, barbecue sauce, bread crumbs, salt and pepper. Roll into 8 balls; place each one into a nonstick muffin cup. Spoon ketchup evenly over top.
- Bake for 18 to 20 minutes or until an instant-read thermometer inserted in the centres reads 165°F (74°C).
Tip: Leftover meatloaves can be wrapped well and frozen. Defrost and crumble into sautéed onion, garlic and tomato sauce to make chili or sloppy joes.
