Mini Meatloaves & roasted veggies

I love meatloaf so when I heard of the mini portion control meatloaves I thought it was a great idea.  This is a healthier version of the meatloaf my mom makes, but it was still very good!

Ingredients:
1 slice bread ( I used whole wheat)
1/2 cup milk ( I used skim)
Onion
Baby spinach
1 1/4 lbs ground meat ( I tried turkey)
1 large egg
Ketchup
Brown sugar
Worcestershire Sauce
3 large carrots
3 potatoes ( I used Yukon Gold)
asparagus
chives
olive oil


Preheat oven to 375 degrees.

Put the bread in a food processor and make your own bread crumbs. Afterwards add milk over the crumbs.

Heat oil up in a pan, the less you can use the better, add the onion. Was the onion is softened and golden add the spinach & stir until its wilted . Add this mixture to the bowl with the crumbs and milk mixture. Also add the meat and egg. Combine mixture until its well mixed.

Pack the mixture into a 1 cup measuring cup and put that onto the pan. Then form each into a meatloaf shape on the pan. Put the meatloaf into the oven for 40min.

While that is cooking chop up all of the veggies ( I left asparagus whole) and put them on a baking sheet. Drizzle some olive oil on them and put into the oven for 30 min. I also added some different spices to give them some flavor, or just a bit of salt and pepper will work as well.

While you have both things in the oven cooking mix together ketchup, brown sugar as well as worcestershire sauce. It all depends on how much sauce you would like as a topping. More ketchup in the bowl than the other two. Just mix until you have enough & spread the mixture ontop of the meatloaves and let cook remainder of the time.