Name: Easy Mini Meatloaves
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1/4 cup diced onions; 5 cups shredded vegetables of choice; 2 pounds ground beef; 2 teaspoons salt; 1/2 cup canned pumpkin; 2 tablespoons coconut flour; 2 teaspoons dried oregano; 1/2 teaspoon granulated garlic powder

Use pre-shredded vegetables and make these mini meatloaves in individual silicone muffin cups for the ultimate in ease!

Ingredients

1/4 cup diced onions
5 cups shredded vegetables of choice
2 pounds ground beef
2 teaspoons salt
1/2 cup canned pumpkin
2 tablespoons coconut flour
2 teaspoons dried oregano
1/2 teaspoon granulated garlic powder

InSTRUCTIONS

See recipe card below.

Sign up for our newsletter today.

Get notified when new recipes and resources are posted.

Easy Mini Meatloaves

Author: Jaime Hartman
Total Time: 40 minutes
Diet: Gluten Free

Print Recipe

Ingredients

Scale

1/4 cup diced onions
5 cups shredded vegetables of choice
2 pounds ground beef
2 teaspoons salt
1/2 cup canned pumpkin
2 tablespoons coconut flour
2 teaspoons dried oregano
1/2 teaspoon granulated garlic powder

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350° F.
In a large bowl, combine all ingredients. Use hands, but try not to “overwork” the meat in order to keep the resulting meatloaf as tender as possible.
Divide into 8 individual portions, using a large silicone muffin cup if desired.
Place portions on a baking sheet and bake in over for 25 minutes or until internal temperature has reached 160° F.
Remove from oven and serve immediately, or cool and store covered in refrigerator for up to 4 days.

Notes

Tip – A bag of the “broccoli slaw” from Trader Joe’s works nicely in this recipe.

Prep Time: 15
Cook Time: 25
Category: Main