Easy Gluten-Free Mini Meatloaves with Hidden Veggies

This is such a quick and easy supper recipe the whole family has been enjoying recently, especially my 15-month-old son, Tripp!

Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Makes: about 22 mini meatloaves (8–10 servings)

INGREDIENTS:

• 2 lb / 1kg beef mince (ground beef)

• 2 onions

• 4 carrots

• 1-2 zucchinis

• 4 eggs

• 1/3 cup unsweetened tomato ketchup (or tomato pasta sauce)

• 2 cups almond flour

• Good sprinkle of garlic powder

• Good sprinkle of dried oregano

• Good sprinkle of dried thyme

METHOD:

• Preheat the oven to 180C/350F and grease two 12-cup muffin trays

• Put the onion, carrots, and zucchini into a food processor until chopped fine

• Add the remaining ingredients and use your hands to mix and combine well

• Scoop up the mince and press into the muffin tray (you can fill them well)

• Repeat with remaining mince

• Bake for 25 minutes until browned on top and cooked through

• Remove from the oven and serve with a side salad or whatever you want!

I love to have it with tomato sauce (the Primal Kitchen ketchup), and a salad with veggies dressed with EVOO.

These are amazing for lunch leftovers and to freeze! To freeze, store in an airtight container for up to 3 months; reheat from frozen at 180C/350F for 15–20 minutes.

Enjoy!

If you're looking for another healthy and kid-approved easy dinner recipe, check out my Grain-Free Sardine Zucchini Fritters!