Recipe: Not Just Your Mom's Meatloaf!

Full Disclosure: This was originally my Mom's meatloaf recipe. But, I have adapted it to truly incorporate all four food groups, in addition to being a complete and healthy meal for your child.  You will not need to feel guilty about anything else your child eats (well...everything in moderation of course!) with this as your main course.

Mom's Mini-Meatloaf

2 lb organic ground meat (I use a combination of turkey, chicken and sometimes beef for extra flavor)
½ cup milk
½ cup Ketchup
2 eggs
2 cups veggies minced finely (I usually do a combo of carrots, zucchini, kale, celery, onion)
1 small tomato finely diced 
1 cup oatmeal
1 tsp. salt
¼ tsp. ground pepper
½ tsp. Italian seasoning
1 rounded tbsp. ground flax seed
1 rounded tbsp. ground wheat germ

Combine all dry ingredients in a large bowl and mix together. 

Make sure your veggies are minced finely.  The secret after all is that your kids don't notice them.

Add to bowl all remaining ingredients.

Mix thoroughly.

Add enough meatloaf mix to each muffin cup to fill but not overflow the cup. 

Bake at 400 degrees for approximately 20 minutes - cooking time may vary by oven. 

Yields about 20 mini meatloaves.

When cool, place in large freezer-safe container.  Place wax paper between layers to prevent sticking.  Defrost separately and enjoy!

I use these for quick meals, school lunches, meals on the go, and anything else you need a quick, healthy meal for.  My kids both devour these mini-meatloaves, even on days they are feeling rather picky. 

P.S.  I gave this recipe to Sarah and she confesses that it's now her go-to for AK!