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Mini Meatloaf Dinner

Mini Meatloaf Dinner Recipe - This is definitely not your grandmother’s meatloaf—it is better. No more dry meatloaf here! This one is tender, juicy and packed with loads of flavor. Throw it all on one sheet pan and then into the oven. Before you know it, dinner is ready, cleanup is a breeze and everyone gets their own mini meatloaf.

SERVES 4
MACROS
Fat: 30.8 g
Carbs: 21.3 g
Net carbs: 16 g
Protein: 30.8 g
Fiber: 5.3 g
Mini Meatloaf Dinner Recipe

Ingredients

  • 1 leek
  • ¼ cup (60 ml) avocado oil, divided
  • 1 shallot, minced
  • 4 cloves garlic, finely minced
  • 1 tsp sea salt, plus more to taste
  • ½ tsp black pepper, plus more to taste
  • 2 tbsp (32 g) tomato paste
  • 1 lb (454 g) ground beef
  • 2 eggs
  • 2 tbsp (13 g) almond flour
  • 1 lb (454 g) fresh green beans, cleaned and trimmed
  • 2 red bell peppers, diced
  • 1 large onion, diced
  • ½ cup (120 ml) no-sugar-added ketchup Chives, to garnish

How to make Mini Meatloaf Dinner

  1. Preheat the oven to 400°F (200°C, or gas mark 6).
  2. Clean the leek by slicing off the dark green part, trimming to the part where the color is paler. Then, cut off the end and slice it lengthwise. Thinly chop the leek into half-moon slices and submerge them in a bowl of cold water. Gently rub the leeks to remove any soil or dirt.
  3. Heat 2 tablespoons (30 ml) of the avocado oil in a skillet over medium heat. Remove the leeks from the water and add them to the skillet along with the shallot, garlic, salt and pepper. Sauté the vegetables until the leeks are tender, about 5 to 7 minutes. Add the tomato paste and cook for about 2 minutes. Remove the vegetable mixture from the heat and allow it to cool for at least 7 minutes.
  4. Transfer the cooked vegetable mixture to a large mixing bowl along with the ground beef, eggs and almond flour. Use a fork to combine all the ingredients, being careful not to overmix.
  5. Toss the green beans, bell peppers, onion, the remaining 2 tablespoons (30 ml) of avocado oil and a couple pinches of salt and pepper in a bowl.
  6. Cut four 10 x 12–inch (25 x 30–cm) pieces of aluminum foil. Add an equal amount of vegetables to the center of each piece of foil. Bring the long sides of the foil up so the ends meet over the vegetables. Double fold the ends, leaving room for heat circulation, and double fold the two short ends to seal the packet. Place the vegetable packets on one side of a large sheet pan.
  7. Spray the other side of the sheet pan with avocado oil spray. Divide the meat mixture into four equal sections. Mold each section into a 4 x 2½–inch (10 x 6–cm) meatloaf and place each meatloaf on the other side of the sheet pan. Brush each meatloaf with about 2 tablespoons (30 ml) of ketchup. Transfer the pan to the oven and bake for 30 to 35 minutes.
  8. Let the meatloaf rest for about 5 minutes, garnish with chives and serve with the vegetables.