Yummy Mini Meatloaves with a Tangy Glaze

Want something different for dinner to replace your usual repertoire?  Here is the solution!  You can even make these the day before and pop them in the oven when you get home.  Using ground turkey or chicken is much leaner than beef and hiding the veggies not only fools your kids into eating healthier, but it also adds a ton of flavor.  Top it with the tangy glaze and you have a winner that your family will beg for every week.

Prep Time:  15 minutes          Total Cook Time:  Approximately 40 minutes        Serves:  3-4


1 lb of ground turkey or chicken

8 oz sliced mushrooms

1 carrot small diced

1 shallot sliced

1 tbsp avocado oil

salt and pepper

1/2 tsp dried oregano

1/4 cup breadcrumbs

Sweet and Tangy Glaze (optional)

1/2 cup ketchup

1/4 cup yellow mustard

2 tbsp grown sugar

Place mushrooms, diced carrots and shallot on a small lined sheet pan with salt, pepper, oregano and oil and toss gently until coated.  Place the sheet pan with the veggies into a 375 degree oven for 20 minutes until tender.  Remove the veggies and place them into a food processor and blend until it resembles a paste.  Stir the vegetable mixture together with the ground meat, egg white and breadcrumbs until combined.  Form into flat patties that are the size of a slider hamburger and place on a lined baking sheet.

Stir together all of the ingredients for the glaze in a bowl with a whisk.  Once smooth, spoon sauce onto the top of each formed patty.  (This is the point at which you could place these into the fridge and cook them the next day.)

Place the meatloaves into a 350 degree oven for 20-30 minutes depending on the size of your meatloaves.  Once the edges of the patty are browned and the center is cooked through they are ready to serve.  Enjoy!

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