Zucchini meatloaf muffins

• 16 ounces lean ground beef
• 1/2 c + 1 Tbl dried fine bread crumbs
• 1/4 cup finely chopped onion
• 3/4 cup shredded unpeeled zucchini
• 2 tsp italian seasoning *
• 1 cup (8 oz) tomato sauce *
• 2 tsp splenda
• 1/2 cup + 1 Tbl. reduced fat Mozarella cheese shredded

Preheat oven to 375 degrees. Spray 6 wells of a muffin pan with olive oil flavored cooking spray. In a large bowl, combine meat, bread crumbs, onion and zucchini, 1 tsp Italian seasoning, and 1/2 cup tomato sauce. Mix well to combine. Evenly divide meat mixture between prepared muffin cups and make an indentation in the center of each. In a small bowl, combine remaining 1/2 cup
tomato sauce, splenda and remaining 1 tsp Italian seasoning. Stir in mozzarella cheese. Evenly spoon about 1 Tbl sauce mixture into the indentation of each muffin. Bake for 30 to 35 minutess. Place muffin pan on a wire rack and let set for 5 minutes. Fill unused muffin wells with water to protect the muffin pan.

192 calories, 8 grams fat, 1 gram fiber (4 WW points)