Mini Meatloaves

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• 2 small carrots, peeled
• 1 small zucchini
• 1 1/4 lbs lean ground beef
• 2 1/2 ounces breadcrumbs, made from day-old bread
• 1/2 small brown onion, coarsely grated
• 2 ounces frozen peas
• 2 1/2 tablespoons tomato chutney
• 1 egg, lightly whisked

Recipe

• 1 preheat oven to 425°f
• 2 use the coarse side of a grater to grate the carrots and zucchini.
• 3 use your hands to squeeze out as much liquid as possible. place the carrot and zucchini in a large bowl.
• 4 add the ground beef, breadcrumbs, onion, peas, tomato chutney and egg, and use your hands to mix until well combined.
• 5 divide mixture evenly into 12 portions, pressing each portion firmly into each depression in a 12 hole muffin pan and smooth the tops.
• 6 bake in preheated oven for 20 minutes or until golden on top and cooked through. remove from the pan and serve with the mashed potato and tomato sauce.