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    You are in: Home / Recipes / Mini Meatloaves Recipe
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    Mini Meatloaves

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    English_Rose's Note:

    These meatloaves are great served with mashed potato and tomato ketchup. To freeze, wrap each cooked meatloaf in plastic wrap, seal in a freezer bag and freeze for up to 3 months. To reheat, unwrap the frozen meatloaves and place on a baking tray in an oven preheated to 350F for 18 minutes or until heated through.

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    mini lo ...

    Units: US | Metric


    1. 1
      Preheat oven to 425°F
    2. 2
      Use the coarse side of a grater to grate the carrots and zucchini.
    3. 3
      Use your hands to squeeze out as much liquid as possible. Place the carrot and zucchini in a large bowl.
    4. 4
      Add the ground beef, breadcrumbs, onion, peas, tomato chutney and egg, and use your hands to mix until well combined.
    5. 5
      Divide mixture evenly into 12 portions, pressing each portion firmly into each depression in a 12 hole muffin pan and smooth the tops.
    6. 6
      Bake in preheated oven for 20 minutes or until golden on top and cooked through. Remove from the pan and serve with the mashed potato and tomato sauce.

    Ratings & Reviews:


    Nutritional Facts for Mini Meatloaves

    Serving Size: 1 (998 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 122.4
    Calories from Fat 49
    Total Fat 5.5 g
    Saturated Fat 2.1 g
    Cholesterol 48.3 mg
    Sodium 92.3 mg
    Total Carbohydrate 6.3 g
    Dietary Fiber 0.8 g
    Sugars 1.3 g
    Protein 11.2 g

    The following items or measurements are not included:

    tomato chutney

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