Ingredients
The following ingredients have 4 Servings
- 3 medium sweet potatoes (cubed)
- 2 heads of broccoli
- 1/4 cup avocado oil
- 1 tbsp all season salt
- 2 tsp parsley
- ¼ - ½ tsp pepper to the kid’s taste
- 1 lb grass-fed ground beef
- 1 heaping cup of baby kale (chopped finely)
- 1 egg
- ¼ cup gluten or grain free flour of choice
- 3 tbsp full fat coconut milk or raw milk/cream
- 1 tbsp tomato paste
- 1 tbsp onion powder
- 3 tsp garlic powder
- 1 tsp sea salt
- ¼ - ½ tsp pepper to the kid’s taste
- Ketchup to top the mini meatloaf (optional)
Instruction
- Pre-heat the oven to 425 degrees.
- Prepare the veggie trays. Toss the sweet potatoes and broccoli florets in a large mixing bowl with the oil and seasonings, and divide between 2 sheet pans.
- Prepare the mini meatloaves. Mix all the meatloaf ingredients together by hand in a small mixing bowl. Divide the mixture into 6, and distribute the meat into a half dozen muffin tin. Spread ketchup on the top of each mini meatloaf if you wish.
- Roast everything together at 425 degrees for 30 minutes, stirring the veggies around at the halfway point.