Mini-Meatloaves-500px

Mini Meatloaf

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 12
    • Difficulty Level

I’ve never been a big fan of meatloaf, because it just seemed bland without covering it with some type of sauce, but these little guys are full of flavor because they are cooked individually.  Kids love to eat these fun little guys and they can even be frozen for later.  These make great leftovers too.  I top mine with marinara sauce or gluten free gravy.

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Ingredients

  • 1 pound of ground turkey, chicken or pork
  • 1 red bell pepper, finely diced or shredded
  • 1 carrot, shredded
  • 1/2 zucchini, shredded
  • optional: 1 handful of baby spinach, finely chopped
  • optional: 2 Tbspn. fresh chopped parsley
  • optional: 1/2 onion, diced (or 4 green onions, chopped green)
  • 1 cage free egg, beaten (may omit if allergic)
  • 1 teaspoon of sea salt (celtic is best)
  • 1 tsp. of poultry seasoning

Instructions

  • 1. Preheat oven to 350 degrees and grease muffin tin.
  • 2. Chop all ingredients or chop together in a food processor until desired size.
  • 3. Mix meat, chopped vegetables, salt, poultry seasoning and eggs together by hand.
  • 4. Evenly distribute the meat into the 12 muffin tins.
  • 5. Bake for 35 minutes, and allow to rest 10 minutes before serving.

Instructions

  • 1. Preheat oven to 350 degrees and grease muffin tin.
  • 2. Chop all ingredients or chop together in a food processor until desired size.
  • 3. Mix meat, chopped vegetables, salt, poultry seasoning and eggs together by hand.
  • 4. Evenly distribute the meat into the 12 muffin tins.
  • 5. Bake for 35 minutes, and allow to rest 10 minutes before serving.

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About Chef

Dr. Olivia Joseph

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