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!
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
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Preheat oven to 350 degrees F. Spray ceramic muffin tins and set aside.
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Mince garlic, onion, celery and parsley (or use a food processor). Finely shred carrots. Fill a glass measuring cup to the 2-cup mark.
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Add all ingredients to a large bowl: meat, flour, egg substitute, sauces (ketchup and Worcestershire), and seasonings. Mix well with spoon or with hands.
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Spoon 1/4 cup meatloaf mixture into spray muffin tins. Top with additional ketchup if desired.
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Bake for 25-30 minutes or until a thermometer registers 160°.
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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.