This is the one dish that my hubby can’t help but crave more of
Zucchini Parmesan Meatloaf Cups are a delightful twist on traditional meatloaf, blending the savory flavors of ground beef with the freshness of grated zucchini and the richness of Parmesan cheese. These individual-sized portions are not only delicious but also convenient for serving and portion control. In this article, we’ll explore how to make these scrumptious meatloaf cups along with variations and serving suggestions.
Ingredients:
| Ingredients | Amount |
|---|---|
| Medium zucchini, grated | 1 |
| Ground beef or turkey | 1 lb |
| Grated Parmesan cheese | 1/2 cup |
| Breadcrumbs | 1/2 cup |
| Egg | 1 |
| Small onion, finely chopped | 1 |
| Garlic, minced | 2 cloves |
| Dried oregano | 1 tsp |
| Dried basil | 1 tsp |
| Salt and pepper | To taste |
| Marinara sauce (optional) | 1/2 cup |
| Shredded mozzarella cheese (optional) | 1/2 cup |
Instructions:
- Preheat your oven to 375°F (190°C) and grease a muffin tin or line it with silicone baking cups.
- Grate the zucchini and then, using a clean kitchen towel or cheesecloth, squeeze out the excess moisture. This step is crucial to ensure your meatloaf cups hold together and aren’t too watery.
- In a large mixing bowl, combine the ground beef, grated zucchini, Parmesan cheese, breadcrumbs, egg, onion, garlic, oregano, basil, salt, and pepper. Mix everything well until all the ingredients are evenly incorporated.
- Scoop the mixture into the prepared muffin tin, pressing down slightly to pack each cup.
- If using, spoon a bit of marinara sauce on top of each meatloaf cup and sprinkle with shredded mozzarella cheese.
- Bake in the preheated oven for about 25-30 minutes, or until the meatloaf cups are cooked through and the tops are golden brown.
- Let them cool for a few minutes before removing from the muffin tin. Serve warm and enjoy!
