
Vegetable Loaded Mini Meat Loaves
Ingredients
Method
- Preheat the oven to 350°F.
- Shred carrots and zucchini and squeeze dry in paper towels.
- Grease mini loaf pans.
- Whisk together glaze; mustard, tomato paste, Worcestershire, vinegar, and maple syrup.
- In a large bowl, combine the carrots, zucchini, basil, rosemary, garlic powder, and meat.
- Add the eggs and, using hands or a spoon, make sure it is evenly combined.
- Place the meat mixture into loaf pans and bake for approximately 15-20 minutes. Brush on glaze and continue to cook until internal temperature reaches 160° F, about. another 5-10 minutes. Cook time will depend on the size of the loaf pan. If using a full-size loaf plan, meatloaf will take a total of 60 minutes.
- Remove from the oven and let stand for 15 minutes before slicing and serving.
- Serve topped with cheese or fresh herbs if desired.
Notes
Total Carbohydrates 17g Dietary Fiber 1g Total Sugars 13g Protein 38g Calcium 77mg Iron 4mg Potassium 764mg


