Easy and Healthy Veggie-Loaded Mini Meatloaves
These Veggie-Loaded Mini Meatloaves are a fun, nutritious twist on a classic dish. Packed with veggies and lean protein, they’re quick to prepare and perfect for portion control. A healthier option that everyone will love!
Servings: 16
Calories: 163kcal
Ingredients
- 2 pounds ground meat beef, turkey, chicken, or pork
- 1 teaspoon salt
- Black pepper to taste
- 2 large eggs
- 1 medium onion finely chopped
- 2 cups mushrooms finely chopped
- 1/2 cup grated or finely chopped carrots
- 2 cups spinach finely chopped
- 1 teaspoon dried thyme
- 2-3 cloves garlic minced
- 1 1/2 tablespoons Dijon mustard
- Oil for greasing the muffin tin
Instructions
- Preheat your oven to 350℉ (175℃). Grease a muffin tin with oil.
- Prepare Vegetables: Chop all vegetables finely or use a food processor for quicker prep.
- Mix: In a large bowl, combine ground meat, vegetables, eggs, mustard, thyme, garlic, salt, and pepper. Mix thoroughly.
- Portion: Scoop the mixture into the muffin tin, using about 1/4 cup for each portion. Press down gently to pack.
- Bake: Bake for 25-30 minutes or until the internal temperature reaches 165℉ (74℃).
- Serve: Let the meatloaves cool for a few minutes before serving with your favorite sides.
Notes
- Customize by adding your favorite veggies, like bell peppers or zucchini.
- Use gluten-free breadcrumbs or oats for a gluten-free version.
- Store leftovers in the fridge for up to 3 days or freeze for a month.
Nutritional Facts (per serving):
- Calories: 163 kcal
- Carbohydrates: 2g
- Protein: 11g
- Fat: 12g
- Saturated Fat: 5g
- Cholesterol: 64mg
- Sodium: 215mg
- Potassium: 244mg
- Fiber: 1g
- Sugar: 1g
- Vitamin A: 1054 IU
- Vitamin C: 2mg
- Calcium: 23mg
- Iron: 1mg