SERVES 8
These individual meatloaves satisfy any meat lover, but they are filled with a surprising amount of healthy vegetables. For easy prep, use a food processor to make your bread crumbs, then chop the carrots, celery, onion, garlic, and spinach, taking care not to overprocess. They should still retain their shape and not give off too much water.
¼ cup ketchup
1 tablespoon light brown sugar
½ teaspoon powdered mustard
1 cup freshly made white bread crumbs
1 cup finely diced carrots
½ cup finely diced celery
½ cup finely diced onion
2 garlic cloves, minced
One 9-ounce package frozen chopped spinach, thawed and drained well
2 large eggs
½ cup ketchup
2 teaspoons powdered mustard
1 teaspoon Italian seasoning
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1½ pounds combination of ground turkey breast, lean ground beef, and/or pork
Preheat the oven to 350°F. Line a rimmed baking sheet with aluminum foil. To prepare the topping, combine the ketchup, brown sugar and mustard in a bowl. Set aside.
To prepare the meatloaf, combine the bread crumbs, carrots, celery, onion, garlic, and spinach in a large bowl. In a separate bowl, beat the eggs. Add the ketchup, mustard, Italian seasoning, salt, and pepper and stir well to combine. Gently stir in the meat. Then gently stir in the bread crumb mixture.
Form into 8 equal-sized small loaves and place on the prepared baking sheet. Brush with the topping. Bake for 25 to 30 minutes, until a meat thermometer registers 160°F. Remove to cool just slightly, about 5 minutes, before serving.
| Nutritional Profile | |
| Serving size: 1 meatloaf | |
|---|---|
| Calories: | 232 |
| Protein: | 23 g |
| Fiber: | 2 g |
| Fat: | 6 g |
| Saturated fat: | 2 g |
| Sodium: | 850 mg |
| Vitamin A: | 3,922 IU |
| Vitamin C: | 5 mg |
| Vitamin D: | 14 IU |
| Vitamin E: | 1 IU |
| Zinc: | 2 mg |
| Beta-carotene: | 1,458 µg |
| Lutein and zeaxanthin: | 125 µg |
| Lycopene: | 2,566 µg |