Ingredients

Total preparation and cooking time 30 minutes

1 1/2 pounds lean ground beef
1 1/2 cups shredded zucchini
1 cup soft bread crumbs
1 egg, slightly beaten
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 cup ketchup

Heat oven to 400 F.
In a large bowl, combine all ingredients except ketchup, mixing lightly but thoroughly. Place approximately 1/3 cup beef mixture into each of 12 medium muffin cups, press lightly; spread ketchup over top.
Bake in 400 F oven 20 minutes or until no longer pink and juices run clear.
Meanwhile, prepare quick Parmesan mashed potatoes. Remove meatloaves from pan; serve with potatoes.

Quick Parmesan Mashed Potatoes

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

Directions

In 2-quart microwave-safe container, combine potatoes, water and garlic. Cover and microwave at high 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 additional milk, 1 tablespoon at a time.) Makes 6 servings (serving size: 2 mini-meatloaves and 1/2 cup potatoes).

Nutritional information per serving: 330 cal., 28 g pro., 29 g carbo., 12 g fat, 768 mg sodium, 109 mg chol.

Cook's Tip: 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. One-and-a-half slices will yield 1 cup soft bread crumbs.