Mini Meatloaf and Oven-Roasted Veggies

#Mini Meatloaf and Oven-Roasted Veggies

It was a cold, rainy December day here in our part of Texas that inspired this dinner from the oven.

First, I washed and cut the veggies (sweet potatoes, potatoes, Brussels sprouts, and onions) into pieces and seasoned them with sea salt, black pepper, garlic powder and tossed it all together with some avocado oil. Then put the dish into the oven to bake for about one hour at 350 degrees F.

Next, I chopped up some carrot, celery, onion, and garlic in my food processor and added that to the ground beef. I added some **herbs and spices like turmeric, black pepper, sea salt, and oregano and mixed. The mixture was rolled into balls, pressed into the sections of a muffin pan and baked at 350 degrees F for about 30 minutes, and that was dinner in about 1 hour.

For a version with cheese, you can go here: https://www.holleygrainger.com/italian-mini-meatloaf-muffins/

Enjoy!

**Using herbs and spices not only adds flavor to our meals, but they also add nutrients and can have properties that help keep us healthier.

For example, the oregano in this dish adds nutrients like vitamin K, vitamin E, potassium, calcium, and iron.

In addition, a substance called carvacrol found in oregano has been shown to reduce viral activity, which is a plus during the cold and flu season!

Further, studies show that oregano supports our immune system, and has antifungal, antibacterial and anti-cancer properties as well.

So, remember to include herbs and spices to your dishes!