Name: Mini Beef Meatloaves with Tomato Glaze
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz 93% lean ground beef; 1 large egg; 0.5 cup zucchini; 1 tsp garlic powder; 1 tsp onion powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 2 tbsp tomato paste; 1 tbsp coconut aminos; 1 tsp apple cider vinegar; 1 cup green beans; 0 tsp extra virgin olive oil

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Mini Beef Meatloaves with Tomato Glaze

Oven-baked mini beef meatloaves glazed with a tangy tomato reduction, served alongside crisp-tender green beans for a savory and satisfying meal.

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NUTRITION

Protein

35.6g

Fat

17.6g

Carbs

21.6g

SERVINGS

1 serving

INGREDIENTS

4 oz 93% lean ground beef

1 large egg

0.5 cup zucchini

1 tsp garlic powder

1 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

2 tbsp tomato paste

1 tbsp coconut aminos

1 tsp apple cider vinegar

1 cup green beans

0 tsp extra virgin olive oil

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PREPARATION

1
Preheat oven to 375°F and line a baking sheet with parchment paper.
2
Grate the zucchini and squeeze out all excess moisture using a clean kitchen towel.
3
In a large bowl, combine the ground beef, egg, zucchini, garlic powder, onion powder, salt, and pepper until just incorporated.
4
Divide the mixture into two equal portions and shape into small oval loaves on the prepared baking sheet.
5
In a small bowl, whisk together the tomato paste, coconut aminos, and apple cider vinegar to create the glaze.
6
Brush the glaze generously over the top and sides of each meatloaf.
7
Toss the green beans with olive oil and a pinch of salt, then spread them around the meatloaves on the baking sheet.
8
Bake for 22 minutes until the beef is cooked through and the glaze is tacky and caramelized.