Personal Pizza Meatloaves

I’ve been making this recipe since my kids were small: the combination of traditional pizza seasonings and a superfun size makes it (almost) irresistible, especially to children who can feel a little strange about meatloaf. Please do note that the grated zucchini is a crucial ingredient here, as it adds moisture, but squash-shy kids (or adults) are unlikely to notice it. 

Leftovers make a great, easy pack-along lunch, especially since they’re good cold. It also swaps in almond meal for breadcrumbs, making this a blood sugar-friendly option for people with diabetes.

Recipe details

Makes: 4 servings

Total carbohydrates: 8 grams per serving

Total time: 45 minutes

Ingredients

• 1 pound ground beef
• 1/4 cup almond meal
• 1 1/2 cups grated mozzarella, plus extra for topping
• 3/4 cup grated zucchini (you’ll only need a single zucchini)
• 1/2 teaspoon each garlic powder and onion powder
• 1/4 teaspoon each dried basil and oregano
• 1 teaspoon kosher salt (or half as much table salt)
• 1 egg
• 4 tablespoons tomato paste (from a 6-ounce can) (divided use)

Instructions

1. Heat the oven to 375 degrees Fahrenheit and grease 8 cups of a 12-cup muffin tin.

2. In a large bowl, gently mix together the beef, almond meal, cheese, zucchini, and seasonings.

3. In a small bowl, beat the egg with a heaping tablespoon of the tomato paste, and combine this with the meat mixture, mixing gently.

4. Divide the mixture among the muffin cups, packing gently, then spread a thin layer of the remaining tomato paste over each and bake for 25 minutes.

5. Sprinkle the tops with grated mozzarella and bake another 5-10 minutes until the cheese is bubbling and the meatloaves are cooked through.

Photo credit: Catherine Newman