Spinach & Veggie Meatloaf muffins
Nutritional Info
- Servings Per Recipe: 15
- Amount Per Serving
- Calories: 124.1
- Total Fat: 6.9 g
- Cholesterol: 52.6 mg
- Sodium: 132.8 mg
- Total Carbs: 5.5 g
- Dietary Fiber: 1.4 g
- Protein: 9.7 g
View full nutritional breakdown of Spinach & Veggie Meatloaf muffins calories by ingredient
Introduction
Got this off of WeeLicious' website, and tweaked it. Serve it once a week for dinner & have leftovers for lunch... Puree the veggies in a food processor, and get lotsa veggie goodness in the kids, and yourself :) Got this off of WeeLicious' website, and tweaked it. Serve it once a week for dinner & have leftovers for lunch... Puree the veggies in a food processor, and get lotsa veggie goodness in the kids, and yourself :)Number of Servings: 15
Ingredients
-
Blend the following unto a puree in your food processor:
- 2 cups baby spinach
- 20 bay carrots (or a lg sweet potato)
- 6 baby bell peppers, or 1 lg bell pepper
- 1/2 lg onion
- 5 garlic cloves
Pour into a bowl. Add:
2 TBS chia seeds (they soak up the water the veggies leach out during cooking)
2 lg eggs
1 TBS Lea & Perrins, Worcestershire Sauce
1/4 tsp salt
1/4 c parmesan cheese
1/2 c old fashioned oatmeal (Gluten freem if desired)
1 lb ground beef
4 oz turkey (You could always use a 20 oz package of turkey, too.)
1 TBS No Salt Seasoning (or whatever blend of seasonings you desire)
Mix.
Add to muffin tin/molds, with rounded tops. Cook on a cookie sheet if you use silicone molds.
Tips
Use the foil muffin tin liners or silicone for easy clean up.
My kids (ages 22 months to 16) LOVE these.
Directions
See ingredients for instructions. Cook until thermometer shows 165. (25-30 minutes @350)
Serving Size: makes 15 rounded "muffins"
Number of Servings: 15
Recipe submitted by SparkPeople user AUBREYJO.
Serving Size: makes 15 rounded "muffins"
Number of Servings: 15
Recipe submitted by SparkPeople user AUBREYJO.