When my son was younger this was a big hit. When you prepare your meatloaf recipe it is great to divide the mixture into a muffin pan. This makes the portion for kids the perfect size and not overwhelming for them to finish. You start by giving them one small portion and they will ask for more.It makes it fun for them at the same time and it gives you the satisfaction to know that they are getting a good size of your main meal. Kids need to know that different dishes can be great tasting,you just have to start by making it fun for them and not expecting too much back. With time they will realize that this is what they are to eat and when they see everyone around the table enjoying the meal they will enjoy it too...
Ingredients
1 cup natural bread crumbs (home made is best)
1 jar organic spaghetti sauce,(home made is best)
2 tsp. dried oregano leaves
1-1/2 lb. extra lean organic ground beef
2 cups chopped zucchini
2 cups sliced mushrooms
3/4 cup organic shredded Mozzarella cheese
Directions
1.PREHEAT oven to 375°F. Mix ingredients together with half each of the spaghetti sauce and oregano. Place into individual muffin tins.
2.MIX zucchini, mushrooms, remaining spaghetti sauce and remaining oregano. Spoon evenly over meat mixture; cover with foil.
3.BAKE 25 min. Uncover. Sprinkle with cheese. Bake, uncovered, an additional 10 min. or until meatloaf is cooked through.
Adding spaghetti sauce to the meat mixture not only adds flavor but also helps to keep the baked meatloaf moist.
Serve with your favorite cooked vegetables such as steamed green beans and steamed sweet potatoes.
This is especially for you Julia....hopefully your little ones will enjoy this...
Enjoy!!!
Sylvie Thibert
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