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Veggie-Loaded Mini Meatloaves Recipe

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4.2 from 34 reviews

These Veggie-Loaded Mini Meatloaves are a flavorful and nutritious twist on the classic meatloaf, packed with finely chopped mushrooms, carrots, spinach, and seasoned with garlic, thyme, and Dijon mustard. Perfectly portioned in a muffin tin, they bake to juicy perfection and can be enjoyed warm with your favorite sides. Ideal for a quick, wholesome dinner that sneaks in extra veggies seamlessly.

Ingredients

Meat and Eggs

  • 2 pounds ground beef, chicken, or turkey
  • 2 large eggs

Vegetables

  • 1 medium onion, peeled and finely chopped
  • 2 cups finely chopped mushrooms (any variety)
  • 1/2 cup finely chopped or grated carrot
  • 2 cups loosely packed spinach, finely chopped
  • 2-3 cloves garlic, peeled and minced

Seasonings and Others

  • 1 teaspoon salt
  • Black pepper to taste
  • 1 teaspoon dried thyme
  • 1 1/2 tablespoons Dijon mustard
  • Oil for greasing muffin tin

Instructions

  1. Preheat and Prepare: Preheat your oven to 350℉ (175℃). Lightly grease a muffin tin with oil to prevent the mini meatloaves from sticking during baking.
  2. Combine Ingredients: In a large bowl, add the ground meat of your choice, salt, black pepper, eggs, finely chopped onion, mushrooms, carrot, spinach, garlic, dried thyme, and Dijon mustard. Using clean hands or a large spoon, mix everything together thoroughly until all ingredients are evenly combined.
  3. Portion the Meatloaf Mixture: Using a 1/4 cup measuring cup, scoop the meat mixture and evenly distribute it into each muffin cup. Press the mixture down firmly with the back of the measuring cup to ensure compact mini meatloaves.
  4. Bake: Place the muffin tin in the preheated oven and bake for 25-30 minutes, or until the meat is fully cooked through. It’s normal for the meatloaves to release some water as they cook.
  5. Serve and Store: Remove from the oven and serve warm with rice, potatoes, salad, or roasted vegetables. Allow leftovers to cool, then store in the refrigerator for up to 3 days or freeze for up to a month.

Notes

  • Nutritional information is calculated using 20% lean ground beef. Using leaner meats will reduce fat and calories.
  • Time-saving tip: Use a food processor with an “S” blade to finely chop the vegetables quickly and uniformly.
  • Vegetable substitutions: Feel free to swap in finely chopped broccoli, cauliflower, bell pepper, or any leftover veggies you have on hand.
  • These mini meatloaves make great portion-controlled meals and freeze well for meal prep.

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