Cheesy Meatloaf Bites
I wrote this as a guest blog post back in January for my sister-in-law’s blog Mary Lang Healthy Living (http://marylanghealthylife.wix.com/healthandwellness). Since this is a favourite in my household I just have to share it again on my blog. Enjoy!
Being a mom of two young children, I’m always on the lookout for healthy recipes the whole family can enjoy. This recipe has been a great way to sneak vegetables into my picky four-year-old son! While the recipe is called Turkey Meatloaf Bites, we’ve used it in our household for making meatballs.
I think what I like most about it -- aside from the hidden veggies! -- is that there are different combinations you could do for this recipe and it can be different every time! Swap out the cheddar and use mozzarella or Parmesan. Use other vegetables, such as spinach, kale or mushrooms. Make it as the mini meatloaves and serve with sweet potatoes, either roasted or as fries. Or turn them into meatballs and serve them with whole grain pasta and some sauce. Either way, there will be leftovers that you can freeze and save for another time (they taste just as good after being frozen!)
*Note* if you make this recipe as meatballs, shape the meatballs onto a baking sheet or oven safe dish and bake for the same amount of time listed in the recipe.
Recipe and photo courtesy of www.weelicious.com
Cheesy Turkey Meatloaf Bites
Ingredients
· 1 zucchini, chopped
· 1/2 cup onion, chopped
· 1/2 cup red bell pepper, chopped
· 1/2 cup baby carrots (about 8), chopped
· 1 large egg
· 1 garlic clove
· 1 tablespoon Worcestershire sauce
· 1 teaspoon Italian herbs
· 1/2 cup bread crumbs (whole wheat, preferably)
· 1/2 cup cheddar cheese, shredded
· 1 pound ground turkey (or extra lean ground beef)
Preparation
1. Preheat the oven to 375 degrees.
2. Spray a non-stick mini muffin tin with vegetable oil cooking spray or grease with oil.
3. Place the zucchini, onions, bell peppers, carrots, and garlic clove into the food processor and pulse until everything is in tiny pieces.
4. Add the egg, Worcestershire sauce, herbs, bread crumbs, cheese, and turkey. Pulse until everything is combined.
5. Place about a tablespoon of the meatloaf mixture in the muffin pans and pack down with a spoon.
6. Bake until the mini turkey loaves are cooked through or an instant-read thermometer inserted in the center registers 165 degrees F, about 20 minutes.
* This recipe can also be baked in a 9 x 5 inch loaf pan and baked for 50 minutes.
To Freeze: After baking, let bites come to room temperature, place in a ziploc bag, label and freeze up to 3 months. When ready, defrost overnight in the fridge and place in a 300 degree oven for 5 minutes to reheat.
