Mini Meatloaves with Pureed Veggies11:15:00 AM
I was introduced to the concept of mini-meatloaves by Gretchen at Extraordinary Ordinary Life. We love the concept of individual portions. It makes it quicker to cook and easy to make and then freeze to warm up later. And the crunchy edges of a meatloaf is the best part!! We love Gretchen's recipe, but this evening, I found myself without eggs. Kind of crucial to hold it all together. But I also love Pioneer Woman's meatballs and she uses milk and oatmeal to bind them together. All that to say that I mixed the two recipes together and threw in a vegetable puree for good measure. It was inhaled by my whole family. I'm happy that I got some extra veggies in them too!
Mini Meatloaves with Pureed Veggies
1 lb ground beef
2/3 cup old fashioned oatmeal
2/3 cup of milk
1 teaspoon of grill seasoning
4 oz vegetable puree--I used summer squash puree
Preheat oven to 450. Put beef, oatmeal, milk, puree and seasoning together in a bowl.Let sit for a couple of minutes to allow the moisture to soak into the oats and meat.
Mix gently until well combined. Spray with cooking spray a non-stick muffin tin. Equally divide the meat mixture in the muffin tin compartments. Press your thumb into each mini-loaf to make a depression. Put a dollop of barbecue sauce in each depression.
Bake for 15-20 minutes, until juices run clear. Sprinkle with cheese and put back in oven until cheese is melted, about 5 more minutes.
Hope you enjoy!
Sometimes I link up at the following places: Friday Food at MomTrends, Slightly Indulgent Tuesdays at Simply Sugar and Gluten Free, Hooking up with House of Hepworths, The Finer Things and I Dream of Clean’s Spring Cleaning Challenge, The King's Court IV's What's Cooking Wednesdays and Organizing Junkie's Menu Planning Monday.