A guaranteed family pleasure.   Mini-meatloaves baked in a muffin pan are studded with shredded zucchini.  A brushing of ketchup forms a glaze as they bake.  Or, for a change of pace, brush with prepared barbecue sauce.  Serve with carrots and Parmesan Mashed Potatoes.

Makes 6 servings (serving size: 2 mini-meatloaves and 1/2 cup potatoes).

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

1. Heat oven to 400 degrees.  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, pressing lightly; spread ketchup over tops.
2. Bake at 400 degrees for 20 minutes or until no longer pink and juices run clear.
3. Meanwhile prepare Quick Parmesan Mashed Potatoes.  Remove meatloaves from pan; serve with 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

1. 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.
2. 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.)

Nutritional Information Per Serving
Calories: 330
   calories from total fat: 105
   (calories from fat in beef: 82)
Fat (g): 12
Protein (g): 28
Carbohydrate (g): 29
Cholesterol (mg): 109
Sodium (mg): 768