Veggie-Loaded Mini Meatloaves Recipe

Introduction

These veggie-loaded mini meatloaves are a delicious and convenient twist on classic meatloaf. Packed with ground meat and a mix of healthy vegetables, they make a perfect weeknight dinner or meal prep option that everyone will enjoy.

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 finely chopped mushrooms (any kind you prefer)
• 1/2 cup finely chopped or grated carrot
• 2 cups loosely packed spinach, finely chopped
• 1 teaspoon dried thyme
• 2–3 cloves garlic, peeled and minced
• 1 1/2 tablespoons Dijon mustard
• Oil for greasing

Instructions

1. Step 1: Preheat your oven to 350℉ and grease a muffin tin with a little oil to prevent sticking.
2. Step 2: In a large bowl, combine all of the ingredients. Using freshly washed hands or a large spoon, mix until everything is blended evenly.
3. Step 3: Using a 1/4 cup measuring cup, portion out the meat mixture evenly between the prepared muffin tin cups. Press the mixture down firmly with the back of the measuring cup.
4. Step 4: Bake for 25–30 minutes or until the meat is fully cooked. It’s normal for the meatloaves to release some water as they cook.
5. Step 5: Serve warm with rice, potatoes, salad, or roasted vegetables for a complete meal.

Tips & Variations

• Try mixing different ground meats to customize flavor and texture.
• Add your favorite herbs like parsley or oregano for extra aroma.
• Include a bit of grated cheese in the mixture for added richness.
• Swap spinach with kale or Swiss chard if preferred.

Storage

Let the mini meatloaves cool completely before storing. Keep leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze them for up to 1 month. Reheat gently in the oven or microwave until warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these meatloaves gluten-free?

Yes, this recipe does not include any breadcrumbs or gluten-containing ingredients, so it is naturally gluten-free.

Can I prepare the mixture ahead of time?

Absolutely. You can mix the ingredients in advance and refrigerate the mixture for up to 24 hours before baking. Just make sure to cover it well to keep it fresh.

Veggie-Loaded Mini Meatloaves Recipe

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★★★★★

4.6 from 134 reviews

These Veggie-Loaded Mini Meatloaves are a delicious and nutritious twist on classic meatloaf, combining ground meat with finely chopped mushrooms, carrots, and spinach. Perfectly portioned in a muffin tin, they bake up moist and flavorful, making them an ideal comfort food for families or meal prep.

• Author: Victoria
• Prep Time: 15 minutes
• Cook Time: 25-30 minutes
• Total Time: 40-45 minutes
• Yield: 12 mini meatloaves 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Meatloaf Mixture

• 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 finely chopped mushrooms (any kind)
• 1/2 cup finely chopped or grated carrot
• 2 cups loosely packed spinach, finely chopped
• 1 teaspoon dried thyme
• 2–3 cloves garlic, peeled and minced
• 1 1/2 tablespoons Dijon mustard

Other

• Oil for greasing muffin tin

Instructions

1. Preheat and Prepare: Preheat your oven to 350℉ (175℃) and lightly grease a muffin tin with oil to prevent the mini meatloaves from sticking during baking.
2. Combine Ingredients: In a large bowl, add all the ingredients: ground meat, salt, pepper, eggs, chopped onion, mushrooms, carrot, spinach, thyme, garlic, and Dijon mustard. Mix thoroughly using freshly washed hands or a large spoon until all components are evenly distributed.
3. Portion Mixture: Using a 1/4 cup measuring cup, scoop the meat mixture evenly into each muffin cup. Press the mixture down gently with the back of the measuring cup to compact the meatloaves for even cooking.
4. Bake: Place the muffin tin in the preheated oven and bake for 25-30 minutes, or until the meat is fully cooked through. Some water will release from the meatloaves during baking, which is normal.
5. Serve and Store: Serve the mini meatloaves warm alongside rice, potatoes, salad, or roasted vegetables for a complete meal. Let leftovers cool, then store covered in the refrigerator for up to 3 days or freeze for up to one month.

Notes

• Feel free to use your choice of ground meat: beef, pork, chicken, or turkey.
• Chopping vegetables finely ensures better integration and moisture distribution throughout the meatloaf.
• These mini meatloaves bake faster and have a nice individual portion size, perfect for meal prep or families.
• For extra flavor, you can add a glaze of ketchup or BBQ sauce on top before baking (optional).
• Ensure the meat is fully cooked to an internal temperature of 160℉ (71℃) for safety when using beef or pork, or 165℉ (74℃) for poultry.

Keywords: mini meatloaf, vegetable meatloaf, healthy meatloaf, ground meat recipe, baking, kid-friendly dinner, meal prep meatloaf