Spinach Cilantro Mini Meatloaves

 I call them Mini Meatloaves because they were supposed to be meatballs but they didn’t stay in perfect round shape. Instead they fell & ended up looking like meatloaf. So there you have it. Btw these are GRAIN-FREE. And a great FREEZER meal. We served them with Garlic French Bread, Whole Wheat Spaghetti Noodles & topped with Tomato Sauce. Mmm mmm good. See recipe below! TRY. SHARE. REPEAT.


Found on Savory Lotus


  • 2 pounds Ground Meat – I use Turkey (beef, pork, chicken, turkey, bison)
  • 1/2 Medium Onion, chopped fine
  • 1tsp Sea Salt
  • 1tsp Cumin
  • 2c (packed) baby spinach, chopped
  • 1/2c fresh Cilantro, chopped fine
  • 2 Eggs, whipped
What To Do:
  1. Preheat oven to 400’F and line with Parchment Paper.
  2. Combine all ingredients in a large bowl and mix well until fully combine.
  3. Roll into small balls and place onto prepared baking sheet.
  4. Bake for 25 minutes, until meatballs are beginning to brown and cooked all the way through.
  5. Enjoy!

TIP 1: Add Panko Bread Crumbs to make meatball hold it’s shape better.

TIP 2: To freeze: freeze meatballs in a single layer then place frozen meatballs in a airtight container.



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