Mini Meatloaf

Lean and Green Mini Meatloaf

Serves 2
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.

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