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Posted  • Mindy Bradley

Meatloaf Minis with Cauliflower Mash

4 SERVINGS  60 MINUTES  470 CALORIES PER SERVING

58g PROTEIN  16g FAT  25g CARBS  8g FIBER  250mg SODIUM

These Meatloaf Minis are a sure fire LOVE IT, even if you were traumatized in a previous life by a previous loaf. Some meatloaf recipes use breadcrumbs, others crackers, but this main meal recipe is loaded with veggies and pairs beautifully with OurSkinny's Cauliflower Mash.

INGREDIENTS
1 ¾ pounds ground beef, 95% lean
2 extra large eggs
1 small onion, finely chopped
1 large carrot, grated
1 medium zucchini, grated
1 medium red pepper, finely chopped
2 cups baby spinach, chopped
1 tsp. Italian seasoning
2 dried bay leaves, chopped
 
For the tomato topping:
1 pound plum tomatoes (about 5), cut in half
1 garlic clove, peeled
1 tbsp. fresh basil, chopped
2 tsp. red wine vinegar
 
For the cauliflower mash:
1 head cauliflower, cut into florets
¼ cup low sodium vegetable broth
½ tbsp. margarine (80% fat-stick)
1 tsp. dried parsley, chopped
1 tbsp. chives, chopped

DIRECTIONS
  1. Preheat to 425. Spray a baking pan with cooking spray.
  2. Place tomatoes (cut side down) and garlic in the baking pan. Roast for 30 minutes.
  3. While the tomatoes are roasting, spray a sauté pan with cooking spray and heat to medium.
  4. Add the onion and pepper and sauté until softened.
  5. Add the carrots, zucchini and spinach and cook for an additional minute.
  6. Remove from the heat and set aside.
  7. In a small bowl, whisk the eggs.
  8. In a large bowl, gently mix the ground beef, eggs, Italian seasoning, bay leaves and vegetables.
  9. Spray a cupcake pan with cooking spray. Divide the meat mixture among 8 cupcake molds.
  10. Once the tomatoes are roasted, remove from the oven and decrease the oven temperature to 375.
  11. Place the meatloaf in the oven and cook approximately 20 minutes.
  12. Meanwhile, remove the skins from the roasted tomatoes and discard.
  13. Return the tomatoes to the baking pan. Mash the tomatoes and garlic.
  14. Blend in the basil and vinegar. Cover to keep warm.
  15. Remove the meatloaves and let cool on a cooling rack for 5 minutes.
  16. Top with roasted tomatoes.

For the cauliflower mash:
  1. Place cauliflower florets in a steamer basket over boiling water.
  2. Cover and steam until very tender, 10 to 12 minutes.
  3. Remove and let stand for 1-2 minutes.
  4. Place the cooked cauliflower, broth, margarine, parsley and chives in a blender or food processor.
  5. Pulse several times, then process until smooth and creamy.
  6. Transfer to a serving bowl. Serve hot.
OURSKINNY CHEF'S NOTES
You can also place florets in a microwave-safe bowl or steamer bag with ¼ cup water, cover and microwave on high for 3 to 5 minutes. If you are not going to cook the cauliflower using a microwave, be sure to start steaming it when you put the meatloaf into the oven.

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