These mini meatloaves show that consolation meals and nutritious consuming can go hand in hand. Swapping conventional breadcrumbs for almond flour retains the recipe low-carb and gluten-free, whereas sautéed onion, bell pepper, and grated zucchini add moisture, taste, and a lift of greens to each chunk. A topping of marinara sauce and melted mozzarella makes these as satisfying as they’re nourishing. Pair with whipped cauliflower mash to spherical out a comfy, weeknight-friendly dinner.
Energetic time: quarter-hour | Complete time: 45 minutes
Mini Meatloaves
Elements
- 1 tbsp olive oil
- 1 small onion, finely chopped or grated
- 1 medium pink bell pepper, finely chopped
- 1 lb 95% lean grass-fed floor beef
- 1 small zucchini, grated and patted dry with a paper towel
- 1/2 cup (45g) almond flour
- 1 massive egg
- 1 tbsp balsamic vinegar
- 2 tsp Italian seasoning
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 cup (237ml) low-sodium jarred marinara sauce, divided
- 1/2 cup (28g) grated part-skim mozzarella cheese
Instructions
Preheat the oven to 350°F (177°C). Line a rimmed baking sheet with parchment paper or foil. Warmth the olive oil in a small saute pan over medium warmth. Add the onion and bell pepper and cook dinner, stirring often, till tender, about 5 minutes. Switch the combination to a big bowl and let cool for 10 minutes.
Add the bottom beef, zucchini, almond flour, egg, balsamic vinegar, Italian seasoning, garlic powder, salt, and black pepper to the bowl. Stir with a wood spoon or clear palms till properly blended. Divide the combination into 4 parts. Kind every portion right into a small meatloaf about 4 1/2 inches (11cm) lengthy on the ready baking sheet. Press down the size of every meatloaf with the facet of your hand to create a 1/2-inch deep divot within the middle so it cooks evenly and catches the sauce and cheese. Unfold the highest of every meatloaf with 1/4 cup (59ml) marinara sauce and sprinkle with the mozzarella cheese.
Bake for half-hour, or till an instant-read thermometer inserted into the middle of a meatloaf registers 160°F.
Serves: 4 | Serving Dimension: 1 mini meatloaf
Diet (per serving): Energy: 390; Complete Fats: 23g; Saturated Fats: 5g; Monounsaturated Fats: 6g; Polyunsaturated Fats: 1g; Ldl cholesterol: 131mg; Sodium: 544mg; Carbohydrate: 13g; Dietary Fiber: 4g; Sugar: 6g; Protein: 34g
Diet Bonus: Vitamin D: 5%; Calcium: 19%; Iron: 24%; Potassium: 910mg; Vitamin A: 9%; Vitamin C: 89%
Initially printed February 2021; Up to date Might 2026
