Makes 6 Servings
Macros: 250 Cal, Fat 18g, Carbs 5g, Fibre 1g, Protein 16g
1 slice Whole Grain Bread (cubed)
1/4 cup Cow's Milk, Whole
1 Garlic (cloves, crushed)
1/2 Carrot (medium, grated)
1/2 Egg (beaten)
2 tbsps Parsley (finely chopped, plus more for garnish)
499 grams Lean Ground Beef
1/2 cup Tomato Sauce
Preheat the oven to 400°F (200°C). Grease or line a muffin tray or use a silicone muffin tray.
Place the bread and the milk in a large bowl and let soak for five minutes.
Add the garlic, carrot, egg, parsley, and beef to the bread mixture. Mix until well combined.
Divide the mixture evenly between the cups of the prepared muffin tray and top each cup with the tomato sauce.
Bake for 22 to 24 minutes or until cooked through. Let stand for five minutes before serving. Enjoy!
Leftovers: Refrigerate in an airtight container for up to three days. Freeze in an airtight container for up to three months.
Serving Size: One serving is equal to one meatloaf.
More Flavour: Reduce the milk slightly and add some tomato sauce or ketchup to the meatloaf mixture. Add fresh herbs, red pepper flakes, and/or parmesan cheese to the meatloaf mixture.
More Veggies: Add spinach, mushrooms, grated zucchini, or chopped bell pepper to the meatloaf mixture.