Title: Muffin Tin Meat Loaves - Natl Beef
Categories: 2send, Beef, Meatloaf, Entertain
Yield: 6 servings

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

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 on Dec 23,
1998, converted by MM_Buster v2.0l.