Go Back
Print

These meatloaf cups are a delightful variation of the beloved comfort food. The individual portions boast all the familiar flavors of traditional meatloaf, but what sets them apart are their irresistibly scrumptious golden edges, adding an extra layer of indulgence to every bite. Freshly grated zucchini and onion are the secret ingredients for maintaining moisture, which effortlessly infuse your daily dose of vegetables without anyone even knowing!

Ingredients

  • 8 oz. lean ground beef
  • 1 lb. ground pork
  • 2 small zucchini, grated
  • 2 small onions, grated
  • ½ c. Italian style bread crumbs
  • 2 large eggs, beaten
  • 4 oz. parmesan cheese, grated
  • 2 tsp. salt
  • 1 tsp. ground black pepper
  • ½ c. ketchup
  • 2 tbsp. dark brown sugar
  • 4 tsp. soy sauce

Instructions

  • Preheat oven to 375°. Using two muffin pans, spray 16 cups with non-stick cooking spray.
  • Combine the ground beef, pork, zucchini, onion, breadcrumbs, eggs, cheese, salt and pepper in a large bowl. Mix with your hands until combined.
  • Mix the ketchup, dark brown sugar, and soy sauce in a small bowl and set aside.
  • Press the meat mixture into a 2 ½ inch cookie scoop patting to ensure that there are no air bubbles. Place a scoop into each muffin cup (makes about 16).
  • Bake for 20 minutes. Remove from oven and spoon ketchup mixture evenly over each cup. Return to oven and bake until bubbly and golden brown around the edges (about 15 additional minutes).