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VEGGIE LOADED MINI MEATLOAF

May 3, 2020 by Rachele at VFit Studio Leave a Comment

Print Recipe
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.
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Prep Time 20 minutes
Cook Time 45 minutes
Servings
servings
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
Prep Time 20 minutes
Cook Time 45 minutes
Servings
servings
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
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Instructions
  1. Preheat oven to 375. Place carrots, spinach, garlic and onion in a food processor and process until coarsely chopped.
  2. Add in flour, eggs, spices, and sauce. Pulse until well combined.
  3. Hand stir in meat until everything is evenly mixed. Transfer mixture to a well greased muffin pan, or roll into golf sized meatballs.
  4. 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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Filed Under: MAIN DISHES Tagged With: Free Recipe

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