BBQ Meatloaves
  • 1Cup grated zucchini
  • 1/2 Tsp salt, plus extra for sweating zucchini
  • 1 large organic egg
  • 2 shallots, chopped
  • 2 garlic cloves, minced
  • 1/2Cup quick-cooking oats, gluten free if desired
  • 1/2Cup barbecue sauce, gluten and/or dairy free if desired, divided
  • 3Tbsp tomato paste
  • 1Tsp dried thyme
  • 1Tsp ground cumin
  • 1/4Tsp black pepper
  • 1Lb grass-fed ground beef
  1. In colander, place zucchini; sprinkle with salt and let sit for 30 minutes. Squeeze zucchini with your hands to remove excess liquid.
  2. Preheat oven to 375 F. In large bowl, whisk egg. Stir in zucchini, shallots, garlic, oats, 1/4 cup barbecue sauce, tomato paste, thyme, cumin, black pepper, and 1/2 tsp salt. Gently mix in ground beef. Divide mixture among 12 standard-sized greased muffin cups and spread remaining 1/4 cup barbecue sauce on tops of loaves.
  3. Cook for 25 minutes, or until an internal temperature of 165 F is reached when an instant-read thermometer is inserted into center of meat. Let cool for 5 minutes before unmolding.
Recipe Notes

Per serving: 213 calories; 18 g protein; 9 g total fat (3 g sat. fat); 15 g total carbohydrates (7 g sugars, 1 g fiber); 293 mg sodium