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–+ servings

Zucchini Carrot and Basil Mini Meatloafs with Ketchup Glaze

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Rett Main Course
Kategori American
serveringsstørrelse 4 people

Ingredienser
  

  • 1 pound ground beef
  • 1 cup shredded zucchini
  • 1/2 cup shredded carrot
  • 1/4 cup chopped fresh basil
  • 1/2 cup breadcrumbs
  • 1 large egg
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup ketchup
  • 1 tablespoon brown sugar

fremgangsmåte
 

  • Heat the oven to 375 degrees and line a baking sheet with parchment paper.
  • Place the ground beef in a large bowl and add the shredded zucchini, shredded carrot, chopped basil, breadcrumbs, egg, salt, and black pepper.
  • Mix everything with your hands until the ingredients are evenly combined but not overworked.
  • Divide the mixture into 8 equal portions and shape each into a small loaf about 3 inches long.
  • Arrange the mini meatloafs on the prepared baking sheet with space between them.
  • Stir the ketchup and brown sugar together in a small bowl until smooth.
  • Spoon the ketchup mixture over the top of each mini meatloaf, spreading it lightly to cover the surface.
  • Bake for 25 to 30 minutes until the internal temperature reaches 160 degrees and the glaze looks set.

merknader

Shred the zucchini and carrot on the fine side of a box grater so they disappear into the meat without creating visible chunks. If the mixture feels too wet after adding the vegetables, add an extra tablespoon of breadcrumbs before shaping. Leftovers keep in the fridge for three days and reheat best in a 350-degree oven for 10 minutes to keep the glaze from becoming soggy.
Course: Main Course
Cuisine: American
Equipment: Mixing Bowl, Baking Sheet, Oven