Cheesy Veggie-Stuffed Mini Meatloaves

• 1 lb lean ground beef or ground turkey
• 1 cup finely grated zucchini (about 1 small zucchini)
• 1/2 cup finely grated carrot
• 1/2 cup finely chopped spinach leaves
• 1/2 cup shredded cheddar cheese
• 1/3 cup breadcrumbs (use gluten-free breadcrumbs to make gluten free)
• 1/4 cup milk
• 1 large egg
• 1/4 cup finely diced yellow onion
• 2 cloves garlic, minced
• 1/4 cup ketchup (plus extra for topping)
• 1 tsp Worcestershire sauce (optional)
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a muffin tin or line with silicone liners.
2. In a large bowl, soak the breadcrumbs in milk for 5 minutes until softened.
3. Add the ground meat, grated zucchini, carrot, chopped spinach, onion, garlic, egg, Worcestershire sauce, salt, and pepper to the breadcrumb mixture. Mix gently with your hands or a spoon until just combined—avoid overmixing to keep the meatloaves tender.
4. Divide the mixture into 6 equal portions. Flatten each portion into a small patty in your hand, place about 1 tablespoon of shredded cheddar cheese in the center, then fold the meat mixture around the cheese, sealing it inside and shaping into a mini loaf. Place each mini meatloaf in the prepared muffin tin.
5. Brush or dollop ketchup on top of each mini meatloaf for a sweet, tangy glaze.
6. Bake in the preheated oven for 30-35 minutes or until the internal temperature reaches 160°F (71°C) and the meatloaves are cooked through.
7. Let them rest for 5 minutes before serving. Serve warm with a side of steamed veggies, mashed potatoes, or rice.
8. Optional: Sprinkle extra shredded cheese on top during the last 5 minutes of baking for a cheesy crust.

Chef tips

• Finely grate the vegetables so they cook quickly and blend well into the meat mixture, hiding them easily from picky kids.
• If your kids dislike one of the veggies listed, substitute with finely chopped mushrooms or bell peppers.
• For a gluten-free version, use gluten-free breadcrumbs or crushed cornflakes.
• To make ahead, form and stuff the mini meatloaves, then freeze them uncooked in a single layer on a baking sheet. Once frozen, transfer to a freezer bag. Bake from frozen, adding 10-15 minutes to cooking time.