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–+ servings

Italian Herb Beef Mini Meatloafs with Zucchini Noodles

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Rett Main Course
Kategori Italian
serveringsstørrelse 4 people

Ingredienser
  

  • 1 lb ground beef
  • 1 large egg
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1 tbsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp dried thyme
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 medium zucchinis, spiralized into noodles
  • 2 tbsp olive oil
  • 1 cup crushed tomatoes (no sugar added)
  • 2 tbsp fresh basil, chopped

fremgangsmåte
 

  • Preheat the oven to 375°F and line a baking sheet with parchment paper.
  • In a large bowl, combine the ground beef, egg, onion, garlic, oregano, dried basil, thyme, salt, and black pepper. Mix until evenly blended, then divide the mixture into 8 equal portions and shape each into a small loaf.
  • Place the mini meatloafs on the prepared baking sheet and bake for 25 minutes until the internal temperature reaches 160°F.
  • While the meatloafs bake, heat the olive oil in a large skillet over medium heat. Add the zucchini noodles and cook for 3 to 4 minutes, stirring gently, until just softened.
  • In a small saucepan, warm the crushed tomatoes over low heat for 5 minutes.
  • Divide the zucchini noodles among four plates, top each with two mini meatloafs, and spoon the warm tomato sauce over the meat. Finish with a sprinkle of fresh basil.

merknader

Spiralize the zucchini just before cooking to keep the noodles from releasing too much water. If you prefer a thicker sauce, let the crushed tomatoes simmer a few extra minutes before serving. Leftovers store well in the refrigerator for three days and reheat gently in a covered skillet with a splash of water to refresh the zucchini.
Course: Main Course
Cuisine: Italian
Equipment: Mixing bowl, Baking sheet, Large skillet, Spiralizer, Small saucepan