These little meatloaves are packed full of flavour and the goodness of veggies. We always have our butcher mince 100g liver to every 1kg beef mince so they are also another great way of getting liver into you, especially if you’re not a fan – I promise, you can’t taste it at all! This recipe makes 2-2.5 dozen mini-meatloaves which is perfect for our family size as we always have enough left over for school lunches the next day – the kids are more than happy to down them cold. You can, of course, halve this recipe, but why would you? Unlike meatballs, they take very little time to press into the muffin trays.
Handful parsley and/or other herbs of choice
3 cloves garlic
1 onion, halved
3 carrots, roughly chopped
2 stalks celery, including leaves, roughly chopped
100g baby spinach leaves
1 zucchini (approx. 150g), roughly chopped
1kg beef mince (or half beef, half pork)
2-3 tbs butter or other good quality fat (ghee, coconut oil, duck fat)
2 tsp sea salt
Freshly ground black pepper
Optional: Bacon to line muffin holes
Homemade ketchup or BBQ sauce
- Preheat oven to 200ºC and line 2-3 muffin trays with paper or silicone liners.
- Place linseeds into TM bowl and mill 30 secs/speed 10. Tip out into a large mixing bowl.
- Place parsley, onion and garlic into TM bowl and chop 3 sec/speed 7. Tip into mixing bowl.
- Place carrots, and celery into TM bowl and chop 5 sec/speed 5 or until finely chopped. Tip into mixing bowl.
- Place spinach and zucchini into TM bowl and chop 5-10 sec/speed 4, until evenly chopped. Tip into mixing bowl.
- Add remaining ingredients to mixing bowl (apart from bacon and ketchup/BBQ sauce) and mix thoroughly with your hands.
- Press mixture into muffin holes to the top of each hole (if using bacon, line each muffin hole with a slice of bacon first). Bake 25-30 mins until beginning to lightly brown.
- Remove mini-meatloaves from the oven, top with approx. 1 tsp ketchup/BBQ sauce each, then return to the oven for a further 10-15 mins. The meatloaves are also delicious topped with a slice of cheese. Pour remaining juices (in muffin holes) over the meatloaves (or if having mash, over that!) when serving – delicious!
Mini-meatloaves served with cauli-mash and steamed green beans. A perfectly balanced GAPS meal.