Healthy Mini Meatloaf #dinner #meatloaf #healthyrecipes

Healthy Mini Meatloaf #dinner #meatloaf #healthyrecipes

My child's total most loved supper, this Healthy Mini Meatloaf is a simple formula that warms you from the back to front! The basic weeknight feast is prepared in a biscuit dish with the goal that it's prepared in around 30 minutes! 

In the event that there's ever a period for solace sustenance, at that point this is it! The cold and dull winter nighttimes call for comfortable meals that unite everybody around the table. Furthermore, during this period when you're pulled in such huge numbers of various headings and you're enjoying such a significant number of wanton treats, a lighter, more advantageous dinner resembles a "reset" catch for your body. 

My Healthy Mini Meatloaf is a high-protein, low-fat, and low-calorie approach to fuel your body through the fun and convey you directly into a fruitful New Year! 

The most effective method to MAKE MINI MEATLOAF 

Truly, as far back as I found this method for heating small scale meatloaf in a biscuit skillet, I've never thought back! Regardless of the amount you long for a home-prepared supper, how about we be reasonable and recognize the way that insane occupied timetables don't take into consideration much time in the kitchen. By keeping the meatloaf partitions little and preparing them in a biscuit tin, the meat cooks in only 20 minutes. 

Additionally, the littler size is staggeringly kid-accommodating! Give your little children a chance to lift them up with their hands, or stuff them into hoagie moves with cheddar and sauce for your better half. It's a simple, flexible supper that interests to everybody at the table and won't put extra weight on your as of now too-full calendars!


Healthy Mini Meatloaf #dinner #meatloaf #healthyrecipes


  • 1 lb. extra lean ground beef (I used 96 % lean)
  • 1 small zucchini, finely grated (about ¾ cup grated)
  • ½ cup finely chopped onion (I used frozen chopped onion for a short cut)
  • 1 egg
  • ½ cup breadcrumbs (I like Italian seasoned breadcrumbs, but you can use whole wheat Panko breadcrumbs, plain breadcrumbs, or whatever you have on hand)
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 6 tablespoons ketchup divided


  1. Preheat oven to 400 degrees F. Spray a standard 12-cup muffin pan with cooking spray and set aside.
  2. Place meat in a large bowl. Add zucchini, onion, egg, breadcrumbs, salt, pepper, and 2 tablespoons of the ketchup. Use your hands to gently combine. You don’t want to over-mix because the meat will become dry and tough.
  3. Press the ingredients into the prepared muffin cups. I like to use an ice cream scoop to portion the meat into each cup. Top each mini meatloaf with a dollop of the remaining ketchup.
  4. Place the muffin pan on a foil-lined baking sheet (to catch any drips).
  5. Bake for 20-25 minutes, or until meatloaves are cooked through and a thermometer registers 160 degrees F.
  6. Recipe Notes
  7. To prepare a single large meatloaf (rather than the mini meatloaves), simply shape the meat mixture into the shape of a loaf. Place on a rimmed baking sheet that has been lined with foil and sprayed with cooking spray. Bake at 350 degrees F for about 45 minutes, or until the meatloaf reaches an internal temperature of 160 degrees F.
  8. To freeze, cool the loaves to room temperature, wrap them individually in plastic wrap, and freeze them in a resealable plastic bag. To reheat, simply remove the plastic and bake them on foil-lined baking sheet that has been sprayed with cooking spray. You can bake them directly from the freezer (still frozen). It should take about 20 minutes in a 350-degree F oven for the mini meatloaf to warm through.
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Also Try Our Recipe : Garlic Butter Mushroom Pork Chops

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