Very Veggie-ish Meatloaf — HappiHuman.com | Kelly Aiello nutritionist | Kamloops & Kelowna | Victoria & Vancouver
This can easily be divided into 2 smaller or 4 individual mini meatloafs - simply form 2 or even 4 smaller loafs on the sheet pan. Reduce the cooking time to 20-30 minutes depending on how thick your loaves are.
Makes 4 Servings | 15 Min. Prep | 15 Min. Cooking
Combine 1/4 cup balsamic vinegar in a small bowl and evenly spread the mixture onto of the loaves before putting them in the oven to add extra flavour and a nice crust.
1/2 c. Sweet onion (diced)
sauté pan, and baking dish (or cookie sheet)
whisk, and mixing bowl
Melt coconut oil in a large sauté pan. Add diced peppers, onion and zucchini. Cook until tender - about 8-10 minutes.
When veggies are soft, add spinach. Let it wilt - about 1-2 minutes.
While veggies are cooking, in a large bowl, whisk together the egg and parsley.
Add ground beef, ground pork, tomato paste, salt and pepper. Mix thoroughly.
Let veggies cool for about 10 minutes then add them to the ground meat mixture and combine.
Line a cookie sheet or 9x11 baking dish with tin foil. Dump the meatloaf mixture on the pan and form into a loaf.
Bake in a 175C/350F degree oven until cooked through and browned - about 40-45 minutes.
Make it more Keto by adding cheese in the middle of the loaf (before baking). 
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