Veggie-Loaded Mini Meatloaves
Flavorful, juicy and full of veggies, these mini meatloaves are a great twist on a classic family dinner recipe. Easy to make, perfectly portioned out, and cooking up faster than traditional meatloaf recipes. Gluten free.
Servings: 16 mini meatloaves
- 2 pounds ground beef, pork, chicken, or turkey
- 1 teaspoon salt
- black pepper to taste
- 2 large eggs
- 1 medium onion peeled and finely chopped
- 2 cups finely chopped mushrooms any kind that you prefer
- 1/2 cup finely chopped or grated carrot
- 2 cups loosely packed spinach, finely chopped
- 1 teaspoon dried thyme
- 2-3 cloves garlic, peeled and minced
- 1 1/2 tablespoons Dijon mustard
- oil for greasing
Preheat your oven to 350℉ and grease a muffin tin with a little oil to prevent sticking.
In a large bowl combine all of the ingredients. Using freshly washed hands or a large spoon, mix the ingredients until everything is blended together evenly.
Using a 1/4 cup measuring cup, portion out the meat mixture evenly between the prepared muffin tin. Use the back of the measuring cup to press the meat mixture down into the muffin tin.
Bake for 25-30 minutes or until meat is cooked. The meatloaves will release some water as they cook. This is normal.
Enjoy warm with rice, potatoes, salad or a side of roasted veggies.
Let cool and store leftovers in your fridge for 3 days or in the freezer for a month.
Nutritional information calculated using 20% lean ground beef.
Time saving hack!
If you have a food processor, use the "S" blade to help finely chop the veggies in this mini meatloaf recipe. It'll help make this dinner recipe even easier and quick to come together!
Serving: 1mini meatloafe | Calories: 163kcal | Carbohydrates: 2g | Protein: 11g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 64mg | Sodium: 215mg | Potassium: 244mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1054IU | Vitamin C: 2mg | Calcium: 23mg | Iron: 1mg