MINI MEATLOAF LASAGNA

BeefDinner
Written By Lisa Maloy

Prep Time: 20 min

Cook Time: 40 min

I really love this recipe because of it’s versatility! You can use ground beef, chicken or turkey! Whichever one you choose it is full of flavor and delicious!

INGREDIENTS

  • 5 cups chopped spinach

  • 1 lb. 96/4 lean ground beef, ground chicken or lean ground turkey

  • ¾ cup finely chopped onion

  • 2 egg whites or 2 flax eggs (2 tbsp ground flax seed, 4 tbsp water let sit for 5 min)

  • 2 tbsp. panko breadcrumbs ( or gluten free oat flour)

  • 2 tsp. minced garlic

  • 1 tsp. Italian seasoning

  • 3/4 tsp. salt

  • 1/4 tsp. black pepper

  • 2/3 cup low-fat ricotta cheese or vegan ricotta

  • 3/4 cup low fat marinara sauce

  • 3/4 cup low fat shredded mozzarella cheese or vegan mozzarella

DIRECTIONS

Preheat oven to 375 degrees. Spray a 12-cup muffin pan with nonstick spray.

Bring a large skillet sprayed with nonstick spray to medium-high heat. Cook spinach until wilted, about 2 minutes.

Transfer spinach to a large bowl, and blot away excess moisture. Add beef, onion, egg, breadcrumbs, garlic, Italian seasoning, 1/2 tsp. salt, and pepper. Mix thoroughly. Evenly distribute mixture among the muffin cups, and smooth out the tops.

In a medium bowl, mix ricotta with remaining 1/4 tsp. salt. Form a hole in each meatloaf, and evenly fill with ricotta mixture. Top with marinara.

Bake until firm with lightly browned edges, about 30 minutes.

Sprinkle with mozzarella, and bake until melted, about 5 minutes.. Dig in!

MARCROS

Servings: 6

Calories: 208 cal 

Carbohydrates: 9g

Protein: 24.5g 

Fat: 8g 

Sodium: 613mg

Fiber: 1.5g 

Sugar: 4g

Lisa Maloy
Previous

GRILLED MARINATED STEAK
Next

AIR FRYER CRAB CAKES