Dinner

Spinach and Veggie Meatloaf muffins is for Dinner.

Spinach and Veggie Meatloaf muffins takes 20 minutes to prepare.

Spinach and Veggie Meatloaf muffins takes 30 minutes to cook.

Spinach and Veggie Meatloaf muffins makes 15 servings.

The ingredients for Spinach and Veggie Meatloaf muffins are:

Blend the following unto a puree in your food processor:

- 2 cups baby spinach
- 20 bay carrots (or a lg sweet potato)
- 6 baby bell peppers, or 1 lg bell pepper
- 1/2 lg onion
- 5 garlic cloves

Pour into a bowl. Add:

2 TBS chia seeds (they soak up the water the veggies leach out during cooking)
2 lg eggs
1 TBS Lea & Perrins, Worcestershire Sauce
1/4 tsp salt
1/4 c parmesan cheese
1/2 c old fashioned oatmeal (Gluten freem if desired)
1 lb ground beef
4 oz turkey (You could always use a 20 oz package of turkey, too.)
1 TBS No Salt Seasoning (or whatever blend of seasonings you desire)

Mix.

Add to muffin tin/molds, with rounded tops. Cook on a cookie sheet if you use silicone molds.

Here is how you make Spinach and Veggie Meatloaf muffins:

See ingredients for instructions. Cook until thermometer shows 165. (25-30 minutes @350)Serving Size: makes 15 rounded "muffins"Number of Servings: 15Recipe submitted by SparkPeople user AUBREYJO.

The nutritional information for Spinach and Veggie Meatloaf muffins is:

• Servings Per Recipe: 15
• Amount Per Serving
• Calories: 124.1

• Total Fat: 6.9 g
• Cholesterol: 52.6 mg
• Sodium: 132.8 mg
• Total Carbs: 5.5 g
• Dietary Fiber: 1.4 g
• Protein: 9.7 g

The dietary needs meet for Spinach and Veggie Meatloaf muffins is Gluten Free