Its not too often that I want to eat baby food. The store bought or homemade purees, which I often mix with yogurt or rice cereal, do not give off an appealing smell or texture to me. I would much rather be eating chocolate oat bars, allspice crumb muffins, or crispy butternut squash ravioli.
I want to eat this baby meatloaf. I don’t think you understand. I want to eat all of this baby meatloaf.
While I’m breaking up pieces for my baby to eat I steal bites and think about how I could just eat it myself and feed him some of that slop from the jar.
I usually control myself. Recently I wised up and increased the quantity I made. I just planned on us all eating this meatloaf for dinner. And it was glorious.
I believe my husband’s exact words were, “You keep making things that are supposed to be gross, but they’re good!” Yeah, my husband doesn’t like meatloaf. We all like baby meatloaf.
I use this meatloaf to introduce my babies to beef. It comes out very soft and sweet. They also get vegetables and grains, so it makes a full meal for them.
Because of the limited ingredients here and with it being my precious baby’s first taste of meat, I like to use grass fed beef. It has a really superior flavor and usually comes from healthy, reputable sources.
I used to make this in a loaf pan like regular meatloaf, but started doing it in muffin cups to make it easier to portion out and freeze leftovers. If you wanted to be super fancy you could “frost” the meat muffins with mashed potatoes and top them with cute little things like peas or grated carrots.
Of course, you probably don’t have time to be fancy. You’re probably hunched over a muffin pan in the kitchen trying not to let the rest of your family see this meatloaf before you can scarf it down.
- 1 pound grass fed ground beef
- 2 cups grated carrot or other root vegetable
- 2 cups bread crumbs
- 4-5 tablespoons milk
- Preheat the oven to 350ºF.
- Combine all ingredients in a large bowl. Press gently into a greased loaf pan or divide evenly amongst 12 greased muffin cups.
- Bake until no longer pink and internal temperature reaches 165ºF, about 1 hour for a loaf pan and 30 minutes for muffins.
- Freeze leftovers in ziplock bags and reheat in the oven or microwave.