Remember those cafeteria lunches where cook's choice was on the menu and you were never sure exactly what you were eating? Well, the surprise here is this meatloaf is good enough for your family dinner.
1 pound ground beef
1 cup whole wheat bread cubes
½ cup each shredded carrots and finely chopped celery
Combine the ground beef with the egg and whole wheat bread cubes, stale bread is fine. Add the shredded carrots and celery.
Mush together the ingredients with your hands until thoroughly mixed.
Spray a cupcake or muffin tin with cooking oil.
Divide the meatloaf mixture into eight balls. Press one ball into each muffin tin. Top with a tomato slice.
Bake at 350 degrees for 30 minutes until the center of the mini meatloaf is cooked through and is no longer pink.
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