Confetti Mini-Meatloaf (Kid-Friendly)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 208.6
- Total Fat: 5.4 g
- Cholesterol: 127.5 mg
- Sodium: 410.1 mg
- Total Carbs: 10.1 g
- Dietary Fiber: 2.9 g
- Protein: 24.8 g
View full nutritional breakdown of Confetti Mini-Meatloaf (Kid-Friendly) calories by ingredient
Introduction
This delicious meatloaf in the shape of cupcakes with colorful "confetti" vegetable pieces is a great way to sneak more vegetables into your child's diet! Vary your ingredients and spices in this cook once, eat twice recipe and you're sure to create a recipe your family will love Plus, freeze your leftovers and you'll have an easy, microwave-reheatable dish for a busy night! This delicious meatloaf in the shape of cupcakes with colorful "confetti" vegetable pieces is a great way to sneak more vegetables into your child's diet! Vary your ingredients and spices in this cook once, eat twice recipe and you're sure to create a recipe your family will love Plus, freeze your leftovers and you'll have an easy, microwave-reheatable dish for a busy night!Number of Servings: 12
Ingredients
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1 Large Red or Green Pepper
1 Large Onion
2 Large Mushrooms, about 1/2 cup
1 Large Carrot
1-14.5 oz Can of diced tomatoes, drained
1 Small Zucchini, about 1 cup
4 Cloves Garlic
2.5 lbs Sirlion Tip Round Steak or 93% Lean Burger
4 Large Eggs
2/3 cup whole oat bran
1 cup Old Fashioned Oatmeal (dry)
1/2 Tsp. Black Pepper
1/4 cup Fresh Parsley or 2 Tbsp. Dried Parsley
1/2 Tbsp. Mustard Powder
2 Tsp. dried Majoram
1 Tsp. garlic powder
1 Tsp. onion powder
Sea Salt to Taste (Optional, but I like to use 2 Tsp.)
Directions
Serving Size: 2 Mini-Meatloaves
Recipe Serves: 6 now and 6 later ; )
Preheat oven to 375 degrees.
Line two 12-cup muffin pans with paper baking liners and lightly spray them with non-stick cooking spray.
Use food grinder, food processor or large grater to grind/mince/shred all of your vegetables into small pieces and place them into a large bowl. Do not remove the vegetable's juices that will accumulateduring this process. Mix thoughly.
Grind the sirloin tip steak into the large bowl that contains the vegetables, or ad your lean burger to the bowl.
Crack open the eggs and ad them to the bowl with the vegetables and meat.
Pour oat bran, oatmeal, spices and salt (if using) over the meat. Mix well with a wooden spoon or your hands to evenly distribute the vegetables and seasonings.
Use a 1/3 cup dry measuring cup to scoop up your mixture and put it into the lined muffin pans.
Bake mini-meatloaves 30 minutes, or until a meat thermometer reads 160 degrees. Avoid overcooking or your meatloaves will become dry.
Remove from oven and let cool for 5-10 minutes. Remove the paper baking liner from the mini-meatloaves you plan to serve. Enjoy these plain or with your favorite sauce. Goes especially well with a baked potato and a salad.
After dinner place cooled leftover meatloaves into a freezer bag and place in the freezer for another meal.
Number of Servings: 12
Recipe submitted by SparkPeople user TULIPCHICK91.
Recipe Serves: 6 now and 6 later ; )
Preheat oven to 375 degrees.
Line two 12-cup muffin pans with paper baking liners and lightly spray them with non-stick cooking spray.
Use food grinder, food processor or large grater to grind/mince/shred all of your vegetables into small pieces and place them into a large bowl. Do not remove the vegetable's juices that will accumulateduring this process. Mix thoughly.
Grind the sirloin tip steak into the large bowl that contains the vegetables, or ad your lean burger to the bowl.
Crack open the eggs and ad them to the bowl with the vegetables and meat.
Pour oat bran, oatmeal, spices and salt (if using) over the meat. Mix well with a wooden spoon or your hands to evenly distribute the vegetables and seasonings.
Use a 1/3 cup dry measuring cup to scoop up your mixture and put it into the lined muffin pans.
Bake mini-meatloaves 30 minutes, or until a meat thermometer reads 160 degrees. Avoid overcooking or your meatloaves will become dry.
Remove from oven and let cool for 5-10 minutes. Remove the paper baking liner from the mini-meatloaves you plan to serve. Enjoy these plain or with your favorite sauce. Goes especially well with a baked potato and a salad.
After dinner place cooled leftover meatloaves into a freezer bag and place in the freezer for another meal.
Number of Servings: 12
Recipe submitted by SparkPeople user TULIPCHICK91.
Member Ratings For This Recipe
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CAPRICAMAY
I LOVE this recipe! I do get about 3 1/2 muffin pans from the recipe, so be ready for extras. I substituted about half of the lean beef for turkey, just because that's what I like. I love that it's half veggies, which makes it super juicy, even after being in the freezer for a month. LOVE it! - 6/26/10
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LILLYBELLE74
THIS RECIPE ROCKS!!!! I didn't have oat bran, so I substituted gluten free bread crumbs. It was soooo good. My two year old gobbled it right up! The only thing I will warn people is that the recipe makes WAY more than 12 "loafs"... Prepare to have about 15-17, and put foil under the pan as you cook! - 10/28/09
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BECCAJEAN17
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HOPTZA
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DERBY_DAME
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CASTLEWITCH
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BEAKIEBEAN
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HRW513
WOW!!! They were fantastic. My family loved them. I finally had to "cut them off" from eating any more so I would have leftovers. I took some of the mix and made a dozen meatballs to freeze and add to marinara later. Ended up with 22 muffin meatloaves and 12 meatballs. Wonderful! That's 3 meals. :) - 2/28/11
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CD7976398
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VENISEW1
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KITSUNE6
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CARRIE21880
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MEK2473