Mini Meatloaves
Ingredients
- 4 medium potato, red
- 1 none cooking spray
- 1 tablespoon olive oil
- 1 medium onion
- 2 clove garlic
- 1 cup sliced mushrooms, brown, Italian, or Crimini
- 3/4 pound beef, ground, 90% lean
- 1 large egg
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, ground
- 1/4 cup cheddar cheese, shredded
- 2 cup green peas, frozen
- 1 medium lemon
- 4 tablespoon butter, unsalted
- 1/4 cup milk
Instructions
- Peel potatoes; leave whole and toss them in a crockpot on low for 6-8 hours.
- Preheat oven to 400ºF. Spray a baking sheet with cooking spray.
- Heat oil in a skillet over medium. Finely chop onion and garlic, or add to a food processor and pulse. Add to hot oil and cook for 3-4 minutes.
- Add mushrooms to food processor and pulse until finely chopped. Toss into skillet with onion. Cook for 5-7 minutes more, stirring occasionally. Remove from heat and pour into a bowl, allowing to cool.
- Add the raw beef, egg, Worcestershire sauce, salt, and pepper to the mushrooms and onions; mix well. Scoop into muffin cups and sprinkle cheese on top.
- Bake for 20-25 minutes until internal temperature reads 160°F and beef is no longer pink in the center.
- Steam peas. Stir in 1 teaspoon of lemon zest and 1 tablespoon of butter.
- Mash potatoes with 2-3 tablespoons of butter and 1/4 cup of milk. (Add more liquid if potatoes are too thick).
- Serve meatloaves with peas and potatoes on the side.
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Nutrition
Calories: 518kcal | Carbohydrates: 51g | Protein: 31g | Fat: 22g | Saturated Fat: 11g | Cholesterol: 136mg | Sodium: 578mg | Fiber: 8g | Sugar: 9g
Natalie Monson
I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.
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