This is a fun take on boring ol meatloaf and is full of hidden veggies. It's a VFit Sqaud spin on a classic, full of fresh flavors and nutrient superstars. Your kids will even gobble this one up!! You can make this dish as a large meatloaf (add an extra egg), or form into cupcake tins and served as mini meatloaf's.
| Prep Time | 20 minutes |
| Cook Time | 45 minutes |
| Servings |
servings
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Ingredients
- 1/2 Medium onion sweet onion works best, chopped
- 2 Large carrot quartered
- 2 Tbsp garlic crushed
- 1 Cup spinach
- 2 Large eggs whisked
- 1 tsp garlic powder
- 2 Tbsp coconut flour
- 3/4 tsp sea salt
- 1 tsp oregano
- 1/2 Cup tomato sauce
- 1/4 Cup tomato paste
- 2 Pounds ground meat of choice
Ingredients
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Instructions
- Preheat oven to 375. Place carrots, spinach, garlic and onion in a food processor and process until coarsely chopped.
- Add in flour, eggs, spices, and sauce. Pulse until well combined.
- Hand stir in meat until everything is evenly mixed. Transfer mixture to a well greased muffin pan, or roll into golf sized meatballs.
- Bake for 30-35 minutes or until center in cooked. You can top with some extra tomato sauce and broil off for 2-3 minutes to slightly caramelize the sauce on top. Great served over zoodles or alongside cauliflower mash.
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