Healthy and satisfying muffin tray meatloaf. Perfect for meal prepping and lunchboxes.
Prep Time8 minutesmins
Cook Time20 minutesmins
Course: Clean Eating, Dinner, Healthy Snacks, Lunchbox, Muffins, One Pot
Cuisine: Clean Eating
Keyword: Clean Eating
Servings: 12mini meatloaves
Calories: 175kcal
Author: Clean Eating with Kids
Ingredients
Meatloaf Mix
1lbground beef(500g)
1tbspolive oil
1onionfinely diced
1cupzucchinigrated, about 2 medium zucchini
1cupcarrotgrated, 2 medium carrots
¾cupquinoauncooked
2EggsFree Range
1clovegarliccrushed
½tspsalt
¼tspblack pepper
Tomato Sauce Topping
½cuptomato puree I use organic, bottled puree
½tsporeganodried
1tbspmaple syrup100%
1tbspapple 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.
Notes
Serve immediately with a fresh side salad or veggies and mashed potato.You can store it in the fridge in air tight containers for about 2-3 days.