I was playing around in the kitchen looking at what was in the fridge, and in the pantry and combining flavors in my imagination and came up with these veggie packed wonders.
I liked the way they turned out and will make other variations of them in the future.
I hope you like them as much as me.
Unbaked mini meatloaves before baking
Close up detail of how many veggies you are getting in each bite. I love the flavor, color and texture this adds to the meat.
One pound lean hamburger or ground chicken or ground turkey or ground pork or a mix of several
2 cups baby spinach leaves
2 cups cole slaw mix with white cabbage, purple cabbage and carrots
Two teaspoons minced garlic
3 tablespoons Kroger Italian Tomato Paste
Two slices whole wheat bread, crumbed into crumbs
Mix eggs and tomato paste with garlic and bread crumbs until blended with your clean hands or a large spoon.
Add in two cups of each baby spinach and cole slaw.
Mix thoroughly and form into 7 small meatloaves and top with your choice of sauce. You can use Italian marinara. I used Francesca Rinaldi Tomato Garlic & Onion.
Also, barbecue sauce is a great topper too or your favorite salsa.
These make great light lunches or dinners with a baked potatoe and vegetables or rice.
Recipe created by Polly Motzko
Photos by Paulette L. Motzko and Nick F. Belman
Copyright, March 2014