The best thing about making individual meatloaves is they take half the time to cook over a full sized meatloaf. You can also create a large batch of these and freeze them for quick dinners when the family has those really busy days.
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 or ground turkey
In a colander, place zucchini; sprinkle with salt and let sit for 30 minutes. Squeeze zucchini with your hands to remove excess liquid.
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 or turkey. Divide mixture among 12 standard-sized greased muffin cups and spread on remaining 1/4 cup (60 ml) barbecue sauce.
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.