MINI MEATLOAVES

I’ve come up with a new Zola category. Zola To-GO! These are meals that can be eaten at home right when you make them, or they can be taken to work for lunch, or a picnic in the park. The chicken with the bruschetta sauce was the first example.

These mini-meatloaves will be my second entry. I hope you enjoy them! Feel free to send me comments. You can connect to my Zola email below. Makes 4. Can be doubled.

1 lb of lean ground beef. I use ground sirloin4 large breadsticks (grissini is the Italian name)1 tsp of Worchestershire sauce (organic) 4 Tbl of chopped Vidalia onion 2 cloves of minced garlic (in this case jar garlic is fine)Cayenne to taste. A good sprinkle will do it. This is optional 4 tsp of tomato paste (get the Hunts sugar-free kind) or any other sugar free tomato paste.

Look closely at the labels. Crush your breadsticks to a fine crumb texture. You can do this in a food processor or even in a plastic bag and crush it with your rolling pin. Add the crumbs to a large bowl. Now, add the meat, onion and spices. Keep the tomato paste aside. Mix the ingredients so they are all distributed evenly. Take out your regular-sized muffin tin. Spray 4 segments (apart from each other). Make 4 “balls” of meatloaf out of your mixture. Put them in your muffin tin. Squish them down a bit so they have a flat-ish top on them. Spread one tsp of tomato paste on the top of each. Bake at 350 degrees for 20 minutes. Let cool slightly before trying to remove them from the pan. I use a fork to “grab” them from the side. Gently remove them and plate them along with your side dish. Makes a great dinner or even a lunch. You can put these, when cool, in baggies and store in the refrigerator. They travel well to work and you can eat them cold (my sister loves cold meatloaf) or you can heat them in the microwave.

Nutritional Information: Servings Per Recipe: 4 Amount Per ServingCalories: 242.7 Total Fat: 11.8 gCholesterol: 62.7 mg Sodium: 158.4 mg Total Carbs: 6.9 g Dietary Fiber: 0.7 gProtein: 25.2 g