Chicken & Veggie Meatloaf Muffins

• 1 pound ground chicken
• 12 baby carrots or 3 large carrots
• 1/2 red bell pepper
• 4 cloves garlic
• 1 handful fresh parsley
• 1 egg
• 1/2 cup garbanzo bean flour baking aisle at the grocery store
• salt
• pepper
• 28 ounces tomato puree
• 1 zucchini diced
• 3 cloves garlic sliced
• 2 teaspoons oregano
• salt
• pepper

1. To make the sauce... Into a pot add a small drizzle of olive oil. Add in the oregano, garlic and zucchini and cook until softened and lightly golden. Add in the tomato puree, season with salt and pepper. Simmer for an hour or two.
2. Now for the meatloaf muffins... Pop the carrots, bell pepper, garlic and parsley into a food processor and pulse until very finely chopped. Place into a bowl.
3. Add the ground chicken, egg, garbanzo bean flour, salt and pepper to the bowl. Mix until just combined.
4. Spray a muffin pan lightly with olive oil to prevent sticking. Scoop the meatloaf mixture into the pan. Bake at 375 degrees for about 25 minutes.

chicken, carrots, red bell pepper, garlic, handful fresh parsley, egg, garbanzo bean flour baking, salt, pepper, tomato puree, zucchini, garlic, oregano, salt, pepper

Taken from www.yummly.com/recipe/Chicken-_-Veggie-Meatloaf-Muffins-1650995 (may not work)