Mini Meat Loaves
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Mini Meat Loaves (pdf)
- 2 eggs
- 1/2 cup uncooked bulgar (a whole wheat product available in the bulk section or natural foods aisle)
- 10 ounces mashed winter squash–acorn or butternut (available in freezer section - thaw before adding - or use leftover cooked and mashed winter squash)
- 1 envelope onion soup mix
- 1/4 teaspoon garlic powder
- 1/4 teaspoon pepper
- 1 pound lean ground beef
Preheat oven to 350°.
Prepare a 13 x 9 pan by lightly oiling or spraying with non-stick cooking spray.
Beat eggs in a bowl; then add all remaining ingredients except ground beef. Mix well.
Add ground beef and combine with other ingredients using your hands.
Divide mixture into four sections and shape into loaves. Place each loaf in the pan at least 1/2-inch apart.
Bake 40 minutes or until cooked through.
To freeze loaves to use later, remove from oven after 25 minutes, cool a bit, then wrap and freeze. Frozen loaves should be thawed in the refrigerator the night before and baked 30 minutes or until heated through.
Makes 8 servings
Per serving (one half loaf)
Fat: 10 gm
Saturated Fat: 3.2 gm
Carbohydrates: 10 gm
Sodium: 132 mg
Fiber: 3 gm