Mini Meatloaf Patties

Affiliate Disclosure

(Originally published on 26 March 2016 at https://CornFreeHippie.com)

My Foodie-in-Crime and I make patties such as these often with different variations which include more green vegetables. When I made this version, I received high praises from him as well as the Mini-Foodies. This is a very fresh tasting patty that can be made as small as meatballs or as large as a standard hamburger patty (but you may want to add an egg so it stays together). These are wonderful served in romaine lettuce leaves or spinach as buns.

Ingredients

• 2 small or 1 large carrot(s)

• ½ large red bell pepper

• 1 medium zucchini

• 1 long stalk celery

• 1 lb. grass-fed ground beef

• 2 - 3 tsp. paleo / vegan stock powder

• 3 tsp. unfortified nutritional yeast

• 1 tsp. paprika

• 1 tsp. ground mustard seed

• ¼ tsp. turmeric

• ¼ tsp. ground black pepper

• ½ tsp. sea salt

• 2 - 4 splashes coconut aminos

• 1 - 2 splashes coconut vinegar

Method

1. Shred vegetables in food processor.

2. In a bowl, mix vegetables with beef & all spices.

3. Form small patties with hands.

4. Cook in a sauté pan in avocado or coconut oil until patties reach desired doneness.

5. Serve on lettuce buns with sautéed mushrooms & Corn-Free Hippie Ketchup. Enjoy!