Veggie Filled Mini-Meatloaf

Add veggies to meatloaf? Check!

Make in single-serving shape so kids won’t be overwhelmed? Check!

Arrange the meatloaf, veggie and starch so that your kids think it’s a crazy looking smile face? Check!

This was a hit at our house for adults and kids alike. My 10 year old really liked the smiley face effect of the place arrangement, and I liked how easy it was to throw together with what I had on hand (I was out of thyme… really!).

Meatloaf is generally pretty versatile- use beef/turkey/venison/chicken… add breadcrumbs/ oats/ quinoa/or alternative flour… use eggs/egg whites/egg substitute… add veggies/don’t add veggies… use BBQ/ketchup/tomato paste or sauce… add whatever herbs you have available, etc.  The biggest difference between meatloaf and a meat patty is that meatloaf is bulked up with a filler of some kind.  I prefer to bulk up food with veggies instead of bread!  Feel free to use whatever you have on hand. As long as you have meat, a binder, and some filler it should turn out just fine!

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Ingredients I used:
2 lb ground beef, 1/4 cup cassava flour, 2 egg substitutes*, 2 cubes garlic liver puree**, 2 cups minced or finely shredded veggies***, 1/2 cup ketchup, 1/2 cup fresh parsley, 4 cloves garlic, 1 Tbsp Worcestershire sauce, 1 tsp dried oregano, 1 tsp dried rosemary, 1 1/2 tsp salt, 1/2 tsp black pepper, and ceramic muffin tins.

What about clean up?  Aren’t 24 muffin tins harder to clean than two loaf pans?

I love ceramic coated muffin tins (find some here)! They clean up easily and, unlike silicone, are stable going into and coming out of the oven.

Now you see splatters…

This is the start of cleaning in just a minute with hot water (no soap) and a scrub!

… now you don’t!

I hope you enjoy as much as we did!

In health,

Kamie

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Veggie Filled Mini-Meatloaf

Add more vegetables to this classic meat and potatoes meal by adding shredded veggies to the meatloaf.  Personal sized portions make it agreeable to kids, while multiples still work for adults! 

Course Main Course

Cuisine American

Keyword allergy friendly, egg free, grain free, kid friendly, wheat free

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Servings 12 (2 muffins each)

Calories 280 kcal

Author Kamie Stoner MS RDN LD CLT

Ingredients

• 2 lb ground beef (I used grassfed from our half cow)
• 1/4 cup cassava flour (or flour of choice)
• 2 eggs or egg substitutes* (2 Tbsp ground flax + 6 Tbsp water)
• 2 cubes garlic liver puree** (optional!)
• 2 cups minced or finely shredded veggies*** (I used 1 onion, 2 stalks celery, 2 finely shredded carrots)
• 1/2 cup ketchup
• 1/2 cup fresh parsley (or 2 Tbsp dried)
• 4 cloves garlic minced
• 1 Tbsp Worcestershire sauce wheat free if needed
• 1 tsp dried oregano
• 1 tsp dried rosemary
• 1 1/2 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat oven to 350 degrees F. Spray ceramic muffin tins and set aside.

2. Mince garlic, onion, celery and parsley (or use a food processor). Finely shred carrots. Fill a glass measuring cup to the 2-cup mark.

3. Add all ingredients to a large bowl: meat, flour, egg substitute, sauces (ketchup and Worcestershire), and seasonings. Mix well with spoon or with hands.

4. Spoon 1/4 cup meatloaf mixture into spray muffin tins. Top with additional ketchup if desired.

5. Bake for 25-30 minutes or until a thermometer registers 160°.

6. Serve with a green veggie and mashed potatoes!

Recipe Notes

*Egg substitute- The egg is for binding purposes only. Ground flax or chia seeds work well. 

**I like to add a little bit of our grassfed liver to meat dishes (it's been pureed with garlic and frozen in ice cube trays). The parsley and the small amount makes the taste undetectable. Completely optional!

***Veggie Variations: Try minced mushrooms, green peppers, red sweet peppers; swap leeks for onions; or finely shredded zucchini or yellow summer squash for endless combinations.

Options to make this dish:

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