Ingredients
• 450 grams of extra-lean ground beef
• 1 medium carrot, shredded
• 1 medium zucchini, shredded and squeezed dry
• 1/2 brown onion, finely chopped
• 1/2 green capsicum, finely chopped
• 1 tbsp chilli powder
• 2 tbsp Worcestershire sauce
• 1 slice whole grain bread as breadcrumbs
• 2 egg whites
• 1/3 cup tomato sauce
Preparation
• Preheat oven to 200C. Lightly spray a non stick muffin pan with non stick cooking spray.
• Crumble ground beef into a large bowl. Add shredded carrots and zucchini, and chopped onion and capsicum. Add chilli powder, Worcestershire sauce and breadcrumbs. Stir with a fork. Add egg whites and stir again with a fork until well blended. You can knead the mixture with your hands but sometimes this makes the meat overly tough.
• Spoon mixture into prepared muffin pan, and top each cup with tomato sauce. Bake for 25 minutes, making sure that the internal temperature reaches 75C.