Super Fast
Sheet Pan Mini Meat Loaves with Roasted Veggies
Ingredients
- ¾ lb grass-fed ground beef
- 1 large egg, lightly beaten
- 1 cup baby kale, finely chopped
- ¼ cup diced onion
- 2 cloves garlic, minced
- 5 Tbsp all-natural ketchup, divided (such as Tessemae's)
- 2 Tbsp almond flour
- ¼ tsp salt
- ¼ tsp pepper
- ½ (16-oz) pkg multicolored baby carrots
- 1 cup broccoli florets
- 1 shallot, sliced
- 2 Tbsp avocado oil
Instructions
- Preheat oven to 425°F. Mix together beef, egg, kale, onion, garlic, 2 Tbsp ketchup, flour, salt, and pepper in a large bowl using your hands until just blended.
- Divide into 2 equal portions. Shape into 4- x 2½-inch loaves. Place on one side of a large rimmed baking sheet. Spread 3 Tbsp ketchup over tops.
- Bake 5 minutes. Toss together carrots, broccoli, shallot, and oil. Place on pan with meat loaves.
- Bake 25 minutes or until a meat thermometer inserted into loaves reads at least 165°F and vegetables are tender.
- Season vegetables with salt and pepper to taste. Serve with meat loaves.
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