Mini Meatloaves

• 2 small carrots, peeled
• 1 small zucchini
• 1 14 lbs lean ground beef
• 2 12 ounces breadcrumbs, made from day-old bread
• 12 small brown onion, coarsely grated
• 2 ounces frozen peas
• 2 12 tablespoons tomato chutney
• 1 egg, lightly whisked

1. Preheat oven to 425F
2. Use the coarse side of a grater to grate the carrots and zucchini.
3. Use your hands to squeeze out as much liquid as possible.
4. Place the carrot and zucchini in a large bowl.
5. Add the ground beef, breadcrumbs, onion, peas, tomato chutney and egg, and use your hands to mix until well combined.
6. Divide mixture evenly into 12 portions, pressing each portion firmly into each depression in a 12 hole muffin pan and smooth the tops.
7. Bake in preheated oven for 20 minutes or until golden on top and cooked through.
8. Remove from the pan and serve with the mashed potato and tomato sauce.

carrots, zucchini, lean ground beef, breadcrumbs, brown onion, frozen peas, tomato chutney, egg

Taken from www.food.com/recipe/mini-meatloaves-249372 (may not work)