Recipe: Muffin Tin Meat Loaves with Parmesan-Garlic Mashed Potatoes

MUFFIN TIN MEAT LOAVES

1 1/2 pounds lean ground beef
1 1/2 cups shredded zucchini
1 cup soft bread crumbs*
1 egg, lightly beaten
1 teaspoon dried Italian seasoning
1/2 teaspoon salt
1/4 cup ketchup (for tops)
Parmesan-Garlic Mashed Potatoes (recipe follows)

Preheat oven to 400 degrees F.

In a large bowl, combine all ingredients except ketchup and mashed potatoes, 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 400 degree F oven 20 minutes or until no longer pink.

While loaves bake, prepare Parmesan Mashed Potatoes. Remove meat loaves from pan; serve with potatoes (see recipe).

*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.

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PARMESAN-GARLIC MASHED POTATOES

1 1/2 pounds all-purpose potatoes, scrubbed, quartered
3 tablespoons water
3 large garlic cloves, crushed
1/3 cup lowfat 1% milk
3 tablespoons grated Parmesan cheese
3/4 teaspoon salt

In 2-quart microwave-safe container, combine potatoes, water and garlic. Cover and microwave on high (100 percent power) 12 to 14 minutes or until potatoes are tender.

Mash potatoes until smooth. Add milk, cheese and salt, beating until light and fluffy. (If mixture becomes too thick, add more milk 1 tablespoon at a time.)

Servings: 6
Source: National Cattlemen's Beef Association