Mini Meatloaves

Prep time: 20 minutes |bCook time: 6 hours | Yield: 4 servings

Ingredients
  • 4 medium – potato, red
  • 1 – cooking spray
  • 1 tablespoon – olive oil
  • 1 medium – onion
  • 2 clove – garlic
  • 1 cup sliced – Mushrooms, brown, Italian, or Crimini
  • 3/4 pound – beef, ground, 90% lean
  • 1 large – egg
  • 1 tablespoon – Worcestershire sauce
  • 1/2 teaspoon – salt
  • 1/4 teaspoon – black pepper, ground
  • 1/4 cup – cheddar cheese, shredded
  • 2 cup – green peas, frozen
  • 1 medium – lemon
  • 4 tablespoon – butter, unsalted
  • 1/4 cup – milk
Directions
  1. Peel potatoes; leave whole and toss them in a crockpot on low for 6-8 hours.
  2. Preheat oven to 400ºF. Spray a baking sheet with cooking spray.
  3. Heat oil in a skillet over medium. Finely chop onion and garlic, or add to a food processor and pulse. Add to hot oil and cook for 3-4 minutes.
  4. Add mushrooms to food processor and pulse until finely chopped. Toss into skillet with onion. Cook for 5-7 minutes more, stirring occasionally. Remove from heat and pour into a bowl, allowing to cool.
  5. Add the raw beef, egg, Worcestershire sauce, salt, and pepper to the mushrooms and onions; mix well. Scoop into muffin cups and sprinkle cheese on top.
  6. Bake for 20-25 minutes until internal temperature reads 160°F and beef is no longer pink in the center.
  7. Steam peas. Stir in 1 teaspoon of lemon zest and 1 tablespoon of butter.
  8. Mash potatoes with 2-3 tablespoons of butter and 1/4 cup of milk. (Add more liquid if potatoes are too thick).
  9. Serve meatloaves with peas and potatoes on the side.

Recipe from Super Healthy Kids.

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