Meatloaf Bites

Baby-led feeding is just as it sounds, letting them feed themselves. While it was my plan all along to do this style of feeding it quickly became the only option anyway because Morgan was fiercely independent and refused to let us feed her. She has gotten better as she has gotten older but very quickly I realized I would have to be very creative in the kitchen if I was going to provide her with healthy meals that she could feed herself. I swear by my mini-muffin tins and use them for so many different meals to help create Morgan sized food. She eats what we eat so I had to learn how to prepare our food so that it is acceptable for her. One of the biggest concerns when it comes to small children is the levels of sodium in the food. Sodium isn’t great for adults but it is even worse for babies and small children. The bonus is that my meal preparation for my husband and I has been even healthier since Morgan started eating with us. And because we decided to go the route of Morgan eating what we eat she eats pretty much everything, including spicy foods.

But let me say there is a difference between a toddler eater and a picky eater so don’t be fooled by them. I have had so many people tell me, ‘oh my baby didn’t like’ and I asked them well how many times have you introduced it to them and they say only once. Don’t give up after the first attempt, give it 3 to 4 times before you settle on the fact that they don’t like it. And even then give it some time and reintroduce it, their taste buds are still developing so it could be just a phase. For the longest time we thought Morgan wasn’t going to like tomatoes because she refused to eat them raw. Now as a 14 month old she is obsessed with eating the tomatoes off of my plant in the garden. This meatloaf recipe was a huge hit with Morgan and my husband really liked meatloaf being served in these bite size portions.

Meatloaf Bites

500g (1 lb ) mince
38g (1/2 c.) fresh breadcrumbs
1 small onion, chopped fine
1 courgette grated*
2 garlic cloves, minced
1 Tbsp thyme
2 tsp of tomato ketchup
50g (1/2 c.) cheese grated

*I only had a small amount of courgette leftover from a different meal so I substituted it with some fresh summer squash from my garden

Pre heat oven to 200 C (400F)
Make sure to chop up the onions fine.

Squeeze excess liquid from courgettes and place between two paper towels to dry.

Add all of the ingredients into a mixing bowl.

With your hands mash the mixture until all of the ingredients are well blended.

Spoon the meat mixture into mini muffin tins.

Bake in a pre-heated oven for 40mins. Serves 4.

6 thoughts on “Meatloaf Bites

  1. Ahhh thanks for the tip on trying the food more than once. My son really is a picky eater and on top of that he is allergic to everything. He is allergic to cow’s milk, soy, tree nuts, bananas, and anthing else you can think of. He’ll eat chicken and friuit. That’s about it. I’ve tried giving him veggies grated into meatball to and he wanted nothing to do with it. Maybe I’ll try it a few more times just to be sure. Your meatloaf bites look delicous! Love your new blog design too!

    • Wow that sucks that he has so many allergies. Hopefully he grows out of some of them, my friends little girl had so many allergies early on in her life and by the time she was 5 she had outgrown many of them. But I don’t know if that is normal. I hope you are able to introduce more foods to your son, kids are such a challenge. Tonight Morgan decided she didn’t want her pasta, which is her favourite thing to eat. Such fickle little people.

  2. Love that these are mini meatloaves. I hope they freeze well. Perfect for when I make something for my husband that he likes and I don’t (he doesn’t care for meatloaf so I would heat one or two up for me).

    • I make them and freeze them all the time because they are so easy for a quick meal idea for my daughter when we are going to eat late or I want to make a meal that she really shouldn’t eat. Let me know how it turns out for you.

  3. We have found ourselves doing baby-led feeding unintentionally. It’s partly because our little gal is so independent but mostly because she gets hungry earlier than the rest of us and so is famished and fussy while I’m cooking dinner. Trying to cook and deal with my pre-schooler (who is also often a touch cranky around then. Arsenic hour anyone?) means that letting her use her little fingers to grab little bits of food is WAY easier than sitting with her and spooning it all in.

    Because of this, I am also watching how much salt I put in our food. She now eats almost everything we do and I don’t want to have to make separate special meals for her so the result is that we are all on a low-sodium diet. This would be fine except that I am often doing recipe development and I worry that my readers are going to complain if the flavor they’re used to begins to diminish. Oh well!

    Btw, those little meatloafs are adorable!

    • It can be difficult at times when you write a low-sodium recipe, but I try to make sure I include that they might need to add salt to taste. But you are right it can be a difficult juggling act. That is another reasy why I try to make a few easy meal ideas for my daughter that I can re-heat for days when I want to make a recipe that isn’t suitable for her. Things like these meatloaf bites I freeze and then serve to her later. So far it works for us. Especially since like you my daughter is now hungry before we eat our dinner so she often eats a few hours before us.

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