• Preheat oven to 400 degrees F. Spray a standard 12-cup muffin pan with cooking spray and set aside.
• Place Meat in a large bowl
• Add zucchini, onion, egg, breadcrumbs, salt, pepper, and 2 tablespoons of the ketchup.
• Use your hands to gently combine. You don’t want to over-mix because the meat will become dry and tough.
• Press the ingredients into the prepared muffin cups. I like to use an ice cream scoop to portion the meat into each cup. Top each mini meatloaf with a dollop of the remaining ketchup.
• Place the muffin pan on a foil-lined baking sheet (to catch any drips).
• Bake for 20-25 minutes, or until meatloaves are cooked through and a thermometer registers 160F. 

To Freeze

• Cool the loaves to room temperature. Wrap them individually in plastic and freeze them in a resealable plastic bag. We like to place two in a bag or a serving. 
  

To Reheat

• Simply remove the plastic and bake them on a foil-lined baking sheet that has been sprayed with cooking spray. You can bake them directly from the freezer (still frozen). It should take about 20 mins in a 350 oven for the mini's to warm through.
  
• Or defrost, heat the grill up to 350 or medium, place the defrosted mini's on a lodge cast iron platter with some beef broth and seal with foil. They will come to temp in about 20 mins or less.