YOUR SOLIN GENERATED RECIPE
Mini Meatloaf Muffins with Hidden Veggies
Lean ground beef baked into tender muffins with finely grated zucchini and carrots, finished with a savory tomato glaze for a juicy, kid-approved bite.
INGREDIENTS
4.25 oz 93% Lean ground beef
0.5 cup Zucchini
0.5 cup Carrot
0.13 cup Oat flour
0.5 large Egg
1 tbsp Tomato paste
0.5 tsp Garlic powder
0.5 tsp Onion powder
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tbsp No-sugar-added ketchup
PREPARATION
Preheat your oven to 375°F and lightly grease a standard muffin tin.
Finely grate the zucchini and carrot; place the zucchini in a clean kitchen towel and squeeze firmly to remove as much moisture as possible.
In a large mixing bowl, combine the lean ground beef, squeezed zucchini, grated carrot, oat flour, egg, tomato paste, garlic powder, onion powder, sea salt, and black pepper.
Gently mix the ingredients by hand until just combined, taking care not to overwork the meat which can make the muffins tough.
Portion the mixture into the prepared muffin tin, filling each cup and smoothing the tops.
Spread a small amount of no-sugar-added ketchup over the top of each meatloaf muffin for a classic glaze.
Bake for 20 to 25 minutes or until the internal temperature reaches 160°F and the muffins are firm to the touch.
Allow the muffins to rest for 5 minutes before removing them from the tin to ensure they stay moist and intact.