Lean and Green Mini Meatloaf
1 leaner 2.5 green 4 condiments
10 oz extra lean ground beef
3 tbsp liquid egg whites
2 tbsp finely chopped onion
1 cup grated zucchini (patted dry with a paper towel)
1/2 cup finely chopped red bell pepper
2 tsp balsamic vinegar
1/2 tsp Italian seasoning
2 tsp almond flour
1 tsp chopped garlic
2 servings Italian Ragu
2 tbsp freshly grated parmesan cheese
Turn oven on to 350 degrees.
Line a cookie sheet with foil. Spritz a small fridge pan with spray
Add onions and bell pepper. Saute till soft add garlic and remove from heat and let cool.
In a large bowl add ground beef, zucchini, egg whites, vinager, flour and spices. Mix until combined, add bell pepper/onion/garlic mixture and combine.
Divide into four portions (about 4.5 inches long) Create a 1/2 divet with the side of your hand in each loaf. (This will give a place for the sauce to go) place on prepared pan and top each with 1/4 of the sauce.
Bake for 30 min and when internal temp is 155 degrees F.