Veggie-Loaded Mini Meatloaves

Ingredients

• 1 lb ground beef
• 1 cup finely chopped spinach
• 1/2 cup grated carrots
• 1/2 cup finely diced bell peppers (red and yellow are recommended for color)
• 1/4 cup finely chopped onions
• 2 cloves garlic, minced
• 1/2 cup gluten-free breadcrumbs
• 1 large egg, beaten
• 2 tablespoons tomato paste
• 2 tablespoons Italian herb seasoning
• Salt and pepper, to taste
• Optional: 1/4 cup grated parmesan cheese for added flavor
• For the Sauce: 1/4 cup tomato sauce
• 2 tablespoons Worcestershire sauce
• 1 tablespoon apple cider vinegar
• 1 tablespoon honey
• Tip: Add a dash of hot sauce or a pinch of red pepper flakes for a spicy kick.

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a muffin tin with olive oil or cooking spray to prevent sticking.
2. In a large mixing bowl, combine ground beef, chopped spinach, grated carrots, diced bell peppers, chopped onions, and minced garlic. Mix thoroughly.
3. Add the gluten-free breadcrumbs, beaten egg, tomato paste, Italian herb seasoning, salt, and pepper. Mix gently until well combined.
4. Divide mixture into greased muffin tin, pressing gently to hold shape. Ensure even portions for uniform cooking.
5. In a small bowl, whisk together tomato sauce, Worcestershire sauce, apple cider vinegar, and honey. Brush on top of each mini meatloaf.
6. Bake in preheated oven for 25-30 minutes or until meatloaves are cooked through and internal temperature reads 160°F (70°C).
7. Let mini meatloaves rest for a few minutes before serving.