Veggie-Loaded Mini Meatloaves
Bake tender veggie-loaded mini meatloaves with ground meat, mushrooms, spinach, carrot, and herbs in a muffin tin for an easy family dinner.
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Ingredients
Ingredients
- 2 pounds ground beef, pork, chicken, or turkey
- 1 teaspoon salt
- black pepper to taste
- 2 large eggs
- 1 medium onion peeled and finely chopped
- 2 cups mushrooms finely chopped
- 1/2 cup carrot finely chopped or grated
- 2 cups spinach loosely packed and finely chopped
- 1 teaspoon dried thyme
- 2–3 cloves garlic peeled and minced
- 1 1/2 tablespoons Dijon mustard
- oil for greasing
Instructions
Instructions
- Heat the oven to 350°F and lightly grease a 12-cup muffin tin.
- Combine the ground meat, salt, black pepper, eggs, onion, mushrooms, carrot, spinach, dried thyme, garlic, and Dijon mustard in a large bowl. Mix just until evenly blended.
- Divide the mixture among the muffin cups, using about 1/4 cup per cup, and press gently to compact each portion.
- Bake for 25 to 30 minutes, until the meatloaves are cooked through.
- Rest briefly, then serve warm with rice, potatoes, salad, or roasted vegetables. Cool leftovers before refrigerating for up to 3 days or freezing for up to 1 month.