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Mini meatloaves

Great for lunchboxes

500 g lean beef or lamb mince
1 cup rolled oats, gluten-free if necessary
1½  cup mixed vegetables such as sliced leek, celery, grated choko, grated swede (especially good with lamb), green beans, mashed kidney beans or other cooked beans, lentils or chickpeas, pears, green peas if tolerated (glutamates), grated carrot if tolerated (salicylates)
1 egg, lightly beaten
salt to taste

Preheat oven to 190°C. Using wet hands, combine ingredients thoroughly, shape into balls and place in a lightly oiled or silicon muffin pan. Bake for 20 minutes in a 12 muffin tray (40 minutes for 6 muffins) and check it is cooked through. Serve with mashed potatoes, lettuce or other green vegetables and pear chutney. You can use leftovers for lunchboxes: wrap individually in foil, seal in a freezer bag and freeze for up to one month - thanks to Caroline.

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