|Nutritional Guidelines (per serving)|
|Servings: 6 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 9g||12%|
|Saturated Fat 4g||18%|
|Total Carbohydrate 15g||6%|
|Dietary Fiber 2g||9%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
These low-fat mini meatloaves are a big hit with my kids. For one thing, they're just the right size. These meatloaves are also good for them, too, as they're made with extra-lean ground beef and packed with shredded veggies. Enjoy these low-fat mini meatloaves with skinny mashed potatoes and seasonal vegetables.
- 1 pound of extra-lean ground beef
- 1 medium carrot, shredded
- 1 medium zucchini, shredded and squeezed dry
- 1/2 yellow onion, finely chopped
- 1/2 green pepper, finely chopped
- 1 tbsp chili powder
- 2 tbsp Worcestershire sauce
- 1 slice whole grain bread as breadcrumbs
- 2 egg whites
- 1/3 cup tomato ketchup
Preheat oven to 400 F.
Lightly spray a nonstick or silicone muffin pan with nonstick cooking spray.
Crumble ground beef into a large bowl.
Add shredded carrots and zucchini, and chopped onion and green pepper. Add chili powder, Worcestershire sauce and breadcrumbs. Stir with a fork.
Add egg whites and stir again with a fork until well blended. You can knead the mixture with your hands, but sometimes this makes the meat overly tough.
Spoon mixture into prepared muffin pan, and top each cup with ketchup. Bake for 25 minutes, making sure that the internal temperature reaches 165 F.