Cute Zucchini Meatloaf Muffins

Even if the men in your family aren’t wild about zucchini, they’ll go wild over these cute muffin meatloaves.

16 ounces extra-lean ground turkey or beef

1/2 cup plus 1 tablespoon dried fine breadcrumbs

1/4 cup finely chopped onion

3/4 cup shredded unpeeled zucchini 2 teaspoons Italian seasoning

1 cup (one 8-ounce can) tomato sauce Sugar substitute suitable for baking to equal 1 tablespoon sugar

1/3 cup shredded reduced-fat mozzarella cheese

1. Preheat oven to 375 F. Spray a 6-well muffin pan with olive oil-flavored cooking spray.

2. In a large bowl, combine meat, breadcrumbs, onion, zucchini, 1 teaspoon Italian seasoning and 1/2 cup tomato sauce. Mix well to combine. Evenly divide meat mixture between prepared muffin cups and make indentation in the center of each.

3. In a small bowl, combine remaining 1/2 cup tomato sauce, sugar substitute and remaining 1 teaspoon Italian seasoning. Stir in mozzarella cheese. Evenly spoon about 1 tablespoon sauce mixture over top of each “muffin.”

4. Bake for 30 to 35 minutes. Place muffin pan on wire rack and let set for 5 minutes. Remove “muffins” from pan and serve at once. Freezes well. Serves 6.

* Each serving equals: 188 calories, 8g fat, 17g protein, 12g carb., 457mg sodium, 1g fiber; Diabetic Exchanges: 2 Meat, 1 Vegetable, 1/2 Starch.

• We heard from J.D. in Northern Colorado about a recent tip on egg carton use. He wanted to remind me that while Styrofoam egg cartons may be easily recyclable in some places (I take them to my local grocery store), that’s not true for all states. Thanks for the reminder, J.D., and for being a reader. Maybe it’s time to lobby our grocery chains to switch to cardboard cartons.

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