Mini Spinach & Ricotta Minced Beef Meatloaf

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Minced beef can be a fantastic option for baby-led weaning, offering numerous benefits for your little one's development. Firstly, minced beef is an excellent source of high-quality protein, essential for building and repairing muscles. It also contains important minerals like iron and zinc, which support cognitive development and a healthy immune system. Additionally, the texture of minced beef is easily manageable for babies, helping them practice their chewing and swallowing skills. Introducing minced beef during the weaning process can expose babies to new flavours and textures, encouraging them to develop a varied and balanced palate from an early age. Remember to cook the mince thoroughly and follow the recipe’s cooking instructions.

Spinach, with its vibrant green leaves and delicate flavour, is packed with numerous benefits for babies during the exciting journey of baby led weaning. This leafy green vegetable is an excellent source of essential nutrients, including iron, calcium, vitamin K, and folate. Incorporating spinach into a baby's diet can help support their growing bones, promote healthy brain development, and strengthen the immune system. Moreover, spinach is rich in fibre, aiding digestion and preventing constipation. Introducing spinach to babies during this crucial stage not only introduces them to a wide range of flavours but also ensures they receive a nutritional boost for optimal growth and development.

Ricotta cheese can be a nutritious and delicious addition to your little one's meals. Ricotta is a versatile and creamy cheese that is gentle on your baby's delicate palate and offers several benefits. Firstly, ricotta is a great source of protein, which is essential for your baby's growth and development. It also contains calcium and phosphorus, promoting strong bones and teeth. Moreover, ricotta is low in salt, making it a suitable option for parents looking to limit their baby's salt intake. Additionally, ricotta is easily spreadable and can be mixed with various fruits or vegetables, enriching their taste and texture while adding a dose of healthy fats. The smooth consistency of ricotta makes it easy for babies to eat independently, enhancing their self-feeding skills. So, whether it's spread on whole-grain toast, added to purees or included in a meatloaf, ricotta is a nutritious choice that can contribute to a well-rounded and balanced diet during baby led weaning.

Dried Herbs for Baby Led Weaning: A Tasty Substitute for Salt
When it comes to introducing solid foods to our little ones through the baby-led weaning approach, finding alternatives to salt becomes crucial. As salt should be limited in a baby's diet, dried herbs come to the rescue as a wonderful substitute, adding flavour and variety to their meals. Dried herbs, such as basil, oregano, thyme, and rosemary, are packed with aromatic goodness, imparting a delightful taste to purees, soups, and even finger foods. Not only do dried herbs enhance the sensory experience for babies, but they also offer a range of health benefits. For instance, basil provides a boost of vitamin K, while thyme has antimicrobial properties. By incorporating dried herbs into your baby's meals, you can create a flavourful culinary journey while ensuring their dietary needs are met.

Ingredient information

Minced beef - I have used beef but you could use a combination of beef mince and pork mince if you prefer.

Cooked spinach - I have used frozen but you can of course use fresh spinach if that’s what you have.

Ricotta cheese - An alternative to ricotta cheese is cream cheese.

Dried basil - A staple in my cupboard, if you did not have basil, you could leave it out or add in more oregano.

Dried oregano - A number 1 staple in my cupboard, works perfectly in this recipe too.

Onion granules - You could use a fresh onion, dice the onion if using and cook in olive oil to soften before adding to the meat.

Garlic - I grate my garlic as it is quicker and easier to clean the equipment.

A few grinds black pepper - Seasoning the meat mixture only with black pepper, no salt.

Olive oil - You could use unsalted butter instead.

Serving suggestion

The mini meat loaves are are perfect as a protein packed finger food, or if you wanted to serve as part of your family meal, you can serve with spaghetti and a tomato sauce! Sprinkle some cheese on top of your choice to finish the meal off to perfection!

You can also serve with a selection of vegetables such as broccoli florets or tender stem broccoli, roasted carrots with a tomato sauce. If you choose to serve with some gravy, just be sure that it is a low salt variety.

Storage instructions

The mini meat loaves can be stored in an airtight container in the fridge for up to 3 days. Or you can freeze the mini meat loaves and store in an airtight container or freezer bags and keep in the fridge for up to 3 months. Great for batch cooking and bringing out for meals as and when you need.

Equipment used to help with this recipe

Mixing bowl - I like to use a stainless steel mixing bowl - they are usually lightweight and easy to clean.

Frying pan - I love the non-stick surface of this particular frying pan and it’s suitable for all types of hob.

Baking sheet - I have chosen to use a non-stick and BPA free baking sheet - they are easy to clean and, if you buy more than one, easily stackable and easily stored.

Fine grater - Instead of using a garlic press, try a grater. They are very easy to clean and can be used to also grate nutmeg, citrus fruits, ginger and chocolate!

Airtight container - I much prefer the click-shut lids on these containers compared to others. They are also dishwasher and freezer safe and BPA free, so very suitable for food use. 

Recipe | Mini Spinach & Ricotta Meafloaf

Ingredients

Makes 10-12 meat loaves

• 500g minced beef (I used 5% fat)

• 80g cooked spinach (I used frozen)

• 125g ricotta cheese

• 1 tablespoon dried basil

• 1 tablespoon dried oregano

• 1 tablespoon onion granules

• 2 cloves garlic, grated or crushed

• A few grinds black pepper

• 2 tablespoons olive oil

Instructions

• Start by preheating the oven to 180C/350F. Prepare a baking sheet with baking parchment.

• Tip all of the ingredients into a large mixing bowl (apart from the olive oil) and mix together using a spoon, and bring together with your hands.

• Take a large handful of the mince (approx size of a golf ball) roll the mince mixture between your hands to make a cylinder shape and push down on either end to make your meatloaf shape.

• Once you have shaped all of your meatloaf, heat the olive oil in a large frying pan (if not fry in batches) and pop the meatloaves in the pan. Cook for a few minutes on each side and pop the meatloaves on the lined baking sheet.

• Pop in the oven to cook for around 20-25 minutes. Leave to cool before serving. See serving suggestions.

Hope you and your family enjoy!

Recipe notes

To make the recipe dairy free, swap out the ricotta cheese for a dairy free cream cheese instead.

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