This easy recipe for freezer-friendly mini meatloaves can be made with any lean ground meat and made ahead - kids and kids at heart will love them!
Course: Main Course
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Servings: 8mini loaves
Author: Whitney Reist | Sweet Cayenne
⅓cupshallot, finely diced (optional)
3wholemedium carrots, peeled and finely grated (about 1 ½ cups)(I use a box grater to finely grate)
3cupsfresh baby spinach leaves
2clovesgarlic, minced (about 1 teaspoon)
⅔cupPanko bread crumbs
1largeegg, lightly beaten
½cupketchup, divided (or replace with BBQ or buffalo sauce)
1tablespoonMontreal steak seasoning
2poundsground venison (or substitute with lean 93/7 ground beef, chicken, or turkey)
4ounceswhite cheddar cheese, diced into ¼’’ cubes (about 1 cup)
Preheat oven to 425℉ for beef, and 375℉ for venison, chicken or turkey. Line a baking sheet with parchment paper and set aside.
Heat a large skillet over medium heat. Add oil to lightly coat the bottom of the skillet. Add the shallot and sauté for about 3 minutes or until softened and translucent. Add the carrot, spinach, and garlic, stirring to heat through and wilt the spinach, about 2 minutes. Remove from heat and cool slightly.
Combine veggie mixture, breadcrumbs, egg, ¼ cup ketchup (or other sauce), mustard, Worcestershire, and seasonings by whisking together until combined. Add the ground meat, and use a rubber spatula to lightly fold the mixture together. Fold the cheese cubes into the mixture, being careful not to overwork the meat.
Use your hands to shape into 8 (4 x 2-inch) loaves, about 4 ounces each, and place on the prepared baking sheet. Drizzle about 2 teaspoons of ketchup (or other sauce) onto each loaf.
Bake at 425° for 25 minutes for beef (it should reach an internal temperature of 155℉), and 30-35 minutes for venison, chicken, or turkey (it should reach an internal temperature of 165℉). Serve hot and enjoy!
For freezing: Place the shaped individual loaves into an airtight container lined with parchment or wax paper. Place a sheet of paper between layers of loaves if you need to stack them. Freeze for up to 6 months. To thaw, place the container in the fridge overnight. Top with sauce and bake as directed.