Spinach and Feta Mini Meatloaves
Spinach and feta veal mini meatloaves are easy and delicious. Portioned as mini loaves these cook quick and serve even quicker.
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Cooking tools:
- Instant-read thermometer
- Mixing bowl
- Baking sheet
- Parchment paper
- Oven
- Chef's knife
- Cutting board
Ingredients
- 1 pound ground veal
- 10 ounces frozen chopped spinach, thawed and squeezed to remove all the liquid
- 4 ounces block feta cheese, finely crumbled
- 4 ounces sundried tomatoes in oil, drained, finely chopped
- 1 small yellow onion, finely chopped
- 1 egg
- 4 cloves garlic, minced
- 1/4 cup parsley
- ¼ cup almond meal/almond flour (or breadcrumbs)
- 1 teaspoon oregano
- ½ teaspoons salt
- ½ teaspoons pepper
- ¾ cup ketchup
- 1 tablespoon apple cider vinegar
- ½ teaspoon garlic powder
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