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.