Tasty Tiny Meat Loaves

Preheat oven to 400°F (200°C).

In large bowl, combine oats, basil, salt, pepper, Milk and eggs; let stand for 5 min. Meanwhile, peel carrot. Shred carrot and zucchini on the coarse side of a cheese or box grater and measure 1/2 cup (125 mL) of each. Add to Milk mixture in bowl.

Add ground meat and blend well with a fork. Scoop mixture evenly into 12-cup muffin pan. Pack lightly and flatten tops. Spread with ketchup or barbecue sauce.

Place muffin pan on a rimmed baking sheet to catch drips. Bake for 20 min or until thermometer inserted in centre of one registers at least 165°F (74°C). Remove from pan with two spoons, draining off excess liquid.

For easier clean up, cut twelve 5-inch (12.5 cm) squares of parchment paper and line each cup of the muffin pan with a square, letting edges of paper stick up above edge of cup. Pack the meat mixture into lined cups. You’ll need to increase the baking time by about 5 min.Make a double batch of tiny meat loaves, let extras cool and wrap individually in plastic wrap. Place in a freezer bag or airtight container and freeze for up to 2 months. Defrost and reheat on pie plate in 350°F (180°C) oven for about 15 min or microwave, uncovered, on plate on Medium (50%) power for 2 to 3 min each.

For the Adventurous: Add 2 cloves roasted garlic, mashed, with the vegetables and replace ketchup with spicy fruit chutney or cranberry sauce.