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Easy Baby Friendly Meatloaf

meatloaf cut into strips for baby led weaning on a plate with carrot sticks.
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This easy baby meatloaf is made with just a few simple ingredients and is rich in protein, iron and zinc. The soft, moist texture is perfect for baby led weaning and finger food babies. (dairy-free + gluten-free)

Ingredients

Units Scale
  • 1/2 medium red bell pepper
  • 1/2 medium onion
  • 1 large clove garlic
  • 1 lb ground beef (90/10 or 85/15)
  • 1 large egg
  • 1/4 cup quick oats or plain breadcrumbs
  • 1/2 tsp each salt and black pepper (optional)
  • 1/2 cup tomato sauce

Instructions

  1. Heat oven to 425°F. Line a baking sheet with a silicone baking mat or parchment paper.
  2. Use a food processor to finely chop the bell pepper, onion and garlic. You want it about the texture of something grated or shredded but not pureed. You can also finely chop everything by hand.
  3. In a large bowl, mix the chopped veggies, ground beef, egg, oats, and salt and pepper, if using. Use your hands to smush everything together until it's mixed well. 
  4. Form the meat mixture into 4 mini oval-shaped loaves on the prepared baking sheet. Spoon about 2 tbsp of tomato sauce onto each. 
  5. Bake for 16-20 minutes, or until the internal temperature reaches 165°F.
  6. Cool to the touch before cutting into finger-shaped strips for baby.

Equipment

Notes

  • Salt and pepper: I find this recipe benefits from a little seasoning if you're making it for the whole family. I am not opposed to a little bit of salt for babies in family recipes like this (read more about my stance on salt for babies here). Leave it out if you want to.
  • Tomato sauce: I am talking about canned tomato puree, not ketchup, for my friends in the UK. You can also use crushed tomatoes.
  • Other meats: Feel free to use half beef and half ground pork, turkey, venison, or bison. You do need the fat from at least half beef to keep the meatloaf moist.
  • Breadcrumbs: I use quick cooking oats here to keep things gluten-free, but you can also use plain breadcrumbs.
  • Mini meatloaf muffins: Press meat mixture into a standard 12-cup muffin tin (no need to grease if you're using greater than 10% fat ground beef) and spoon about 1 tbsp of tomato sauce on top of each. Bake for 15-20 minutes.
  • Freezing: These freeze well for up to 3 months in an airtight freezer bag.

Find it online: https://babyledbliss.com/easy-baby-meatloaf/