Name: Mini Lunchbox Meatloaf
Prep time: 8 min
Cook time: 20 min
Ingredients: 1 lb ground beef ((500g)); 1 tbsp olive oil; 1 onion (finely diced); 1 cup zucchini (grated, about 2 medium zucchini); 1 cup carrot (grated, 2 medium carrots); ¾ cup quinoa (uncooked); 2 Eggs (Free Range); 1 clove garlic (crushed); ½ tsp salt; ¼ tsp black pepper; ½ cup tomato puree (I use organic, bottled puree); ½ tsp oregano (dried); 1 tbsp maple syrup (100%); 1 tbsp apple cider vinegar

Healthy and satisfying muffin tray mini meatloaf. Perfect for meal prepping and lunchboxes.

Don't be put off by the dottiness (is that a word?) of these mini meatloaves. I use quinoa in place of breadcrumbs to give them a little more structure. It means they stick together well in a school lunchbox.

If you are looking to feed your kids something other than sandwhiches for school lunch, then this Clean Eating Fried Rice is another awesome lunchbox recipe I make all the time.

Ditch the sandwiches and give a batch of these mini meatloaves a try. The recipe makes 12, but as my kids are a bit bigger now, I serve up two per portion.

The recipe is super easy to make. The only real prep work is frying your diced onion. I like to take the 'crunch' out my onion before adding it to the meatloaf mix.

SERVES 6

MINI MEATLOAF INGREDIENTS

1 lb ground beef (500g)
1 tablespoon olive oil
1 onion finely diced
1 cup zucchini grated
1 cup carrot grated
¾ cup quinoa uncooked
2 Eggs Free Range
1 clove garlic crushed
½ teaspoon salt
¼ teaspoon black pepper

Tomato Sauce Topping

½ cup tomato puree (I use organic, bottled puree)
½ teaspoon oregano dried
1 tablespoon maple syrup
1 tablespoon apple cider vinegar

INSTRUCTIONS

STEP 1: Put all the meatloaf Ingredients (not the tomato sauce topping ingredients) into a large, clean mixing bowl.

STEP 2: Mix until well combined. You can use a wooden spoon, but the best way to mix is to get your hands in there and get messy.

STEP 3: Mix your tomato sauce

STEP 4: Spoon your meatloaf mix into a 12 hole greased muffin tray. Use a little olive oil to wipe around each hole to stop sticking. Fill almost to the top and flatten with your hand to compress slightly.

STEP 5: Spread a spoon of the tomato mix over the top of each muffin.

STEP 6: Bake in a preheated oven for 20-25 minutes until cooked through. Allow to cool slightly before removing from the tray.

Print Pin

4 from 2 votes

Mini Lunchbox Meatloaf

Healthy and satisfying muffin tray meatloaf. Perfect for meal prepping and lunchboxes.

Course Clean Eating, Dinner, Healthy Snacks, Lunchbox, Muffins, One Pot

Cuisine Clean Eating

Keyword Clean Eating

Servings mini meatloaves

Calories 175kcal

Author Clean Eating with Kids

Ingredients

Meatloaf Mix

1 lb ground beef (500g)
1 tablespoon olive oil
1 onion finely diced
1 cup zucchini grated, about 2 medium zucchini
1 cup carrot grated, 2 medium carrots
¾ cup quinoa uncooked
2 Eggs Free Range
1 clove garlic crushed
½ teaspoon salt
¼ teaspoon black pepper

Tomato Sauce Topping

½ cup tomato puree I use organic, bottled puree
½ teaspoon oregano dried
1 tablespoon maple syrup 100%
1 tablespoon apple cider vinegar

Instructions

For the Mini Meatloaves:

Preheat oven to 180'C/ 360F.
Grease a 12 hole muffin tray with a little olive oil.
Heat a pan on the stove top. Add olive oil and onions. Fry for around 8 minutes to soften.
In a large mixing bowl combine: ground beef, cooked onion, grated carrots, quinoa, zucchini, garlic, oregano, salt and pepper.
Spoon into muffin tray holes and use your fingers to press flat (compressing then makes them stick together better)

For the Tomato Sauce topping

Mix together tomato puree,maple syrup and apple cider.
Spoon a teaspoon on top of each meatloaf
Bake for 20 - 25 minutes
Allow to cool for around 5 minutes before removing from tray.