Here's a take on meatloaf from www.txbeef.org that's quick to fix — and quick to cook. Baking the meaty treat in muffin tins reduces the cooking time by more than half.
Yield: 6 servings
11/2 pounds lean ground beef
11/2 cups shredded zucchini or carrots
1 cup soft bread crumbs
1 egg, slightly beaten
1 teaspoon dried Italian seasoning
1/2 teaspoon salt
1/4 cup ketchup
Preheat oven to 400 degrees.
In large bowl, combine all ingredients except ketchup. Mix lightly but thoroughly. Place about 1/3 cup beef mixture into each of 12 medium muffin cups, pressing lightly. Spread ketchup over tops.
Bake 20 minutes or until centers are no longer pink and internal temperature is 160 degrees.
Remove meatloaves from pan to serve. Slice up any leftovers for sandwiches tomorrow night.