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Veggie-Loaded Mini Meatloaves Recipe

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4.1 from 14 reviews

These Veggie-Loaded Mini Meatloaves are a delicious and healthier twist on the classic meatloaf, packed with ground meat and an assortment of finely chopped vegetables for added flavor and nutrition. Baked in muffin tins for perfectly portioned individual servings, they’re great for meal prep or family dinners.

  • Total Time: 40-45 minutes
  • Yield: 12 mini meatloaves

Ingredients

Main Ingredients

  • 2 pounds ground beef, 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 preferred)
  • 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 muffin tin

Instructions

  1. Preheat and Prepare: Preheat your oven to 350℉ (175℃) and grease a muffin tin lightly with oil to ensure the mini meatloaves do not stick during baking.
  2. Combine Ingredients: In a large mixing bowl, add the ground meat of your choice along with salt, pepper, eggs, finely chopped onion, mushrooms, carrot, spinach, dried thyme, minced garlic, and Dijon mustard. Mix thoroughly using freshly washed hands or a large spoon until all ingredients are evenly incorporated.
  3. Portion Meatloaves: Using a 1/4 cup measuring cup, scoop the meat mixture into the prepared muffin tin. Press down gently with the back of the measuring cup to pack the mixture firmly into each muffin cup for uniform shape and cooking.
  4. Bake: Place the muffin tin in the preheated oven and bake for 25-30 minutes, or until the meat is fully cooked through and the internal temperature reaches at least 160℉ for beef or 165℉ for poultry. Expect some liquid to be released during baking, which is normal.
  5. Serve and Store: Serve the mini meatloaves warm alongside your favorite sides such as rice, potatoes, salad, or roasted vegetables. Let any leftovers cool before storing in the refrigerator for up to 3 days or freeze for up to one month for future meals.

Notes

  • Choosing lean ground meat can reduce overall fat content.
  • You can substitute or add other vegetables like bell peppers or zucchini for extra flavor.
  • Use a food thermometer to check for proper doneness to ensure food safety.
  • If you prefer a saucier meatloaf, brush with ketchup or barbecue sauce before baking.
  • These mini meatloaves are freezer-friendly, making them perfect for meal prep.
  • Author: Maya
  • Prep Time: 15 minutes
  • Cook Time: 25-30 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: American

Find it online: https://recipeteach.com/veggie-loaded-mini-meatloaves-recipe/