Dairy Farmers of Canada

Tasty Tiny Meat Loaves

This recipe is taken from the 2010 Milk Calendar. The good nutrition of Milk and vegetables is baked right into these fun-size, quick-to-make meat loaves. Serve with your family’s favourite vegetable and mashed or baked potatoes.

  • Prep: 10 min - 15 min
  • Cooking: 20 min
Yields 4 - 6 servings
tasty tiny meat loaves
You’ll want to keep this tasty recipe for tiny meat loaves close at hand. Moist, made with delicious vegetables, milk and meat, they’re so easy to prepare! Practical at mealtime or to send off to school in your kids’ lunch boxes.

Ingredients

  • 3/4 cup (180 mL) quick-cooking rolled oats
  • 1 tsp (5 mL) dried basil or dried oregano
  • 3/4 tsp (3 mL) salt
  • 1/4 tsp (1 mL) pepper
  • 1 cup (250 mL) Milk
  • 2 eggs
  • 1 carrot shredded
  • 1 small zucchini shredded
  • 1 1/2 lbs (675 g) lean ground beef or chicken or turkey or pork or veal
  • 1/4 cup (60 mL) ketchup or barbecue sauce
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Preparation

Preheat oven to 400 °F (200 °C).

In large bowl, combine rolled oats, basil, salt, pepper, milk and eggs; let stand for 5 min. Meanwhile, peel carrot. Shred carrot and zucchini on the coarse side of a cheese or box grater and measure 1/2 cup (125 mL) of each. Add to milk mixture in bowl.

Add ground meat and blend well with a fork. Scoop mixture evenly into 12-cup muffin pan. Pack lightly and flatten tops. Spread with ketchup or barbecue sauce.

Place muffin pan on a rimmed baking sheet to catch drips. Bake for 20 min or until thermometer inserted in centre of one registers at least 165 °F (75 °C). Remove from pan with two spoons, draining off excess liquid.

Tips

For easier clean up, cut twelve 5-inch (12.5 cm) squares of parchment paper and line each cup of the muffin pan with a square, letting edges of paper stick up above edge of cup. Pack the meat mixture into lined cups. You’ll need to increase the baking time by about 5 min.Make a double batch of tiny meat loaves, let extras cool and wrap individually in plastic wrap. Place in a freezer bag or airtight container and freeze for up to 2 months. Defrost and reheat on pie plate in 350 °F (180 °C) oven for about 15 min or microwave, uncovered, on plate on Medium (50%) power for 2 to 3 min each.

For the Adventurous: Add 2 cloves roasted garlic, mashed, with the vegetables and replace ketchup with spicy fruit chutney or cranberry sauce.

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Nutritional information

Per serving
Energy: 401 Calories
Protein: 30 g
Carbohydrate: 19 g
Fat: 22 g
Fibre: 2.6 g
Sodium: 536 mg

Top 5 Nutrients

(% DV*)
Calcium: 9 % / 97 mg
Vitamin B12: 155 %
Zinc: 76 %
Phosphorus: 36 %
Vitamin B6: 31 %

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