Eggroll Mini Meatloaves & Roasted Cabbage

  • Starla Robinson
  • February 11, 2019
  • No Comments

Eggrolls are one of my favorite Chinese food appetizers, but I know that the wrapper is loaded with carbohydrates and the fact that it is deep fried is not great for my heart health! Fortunately, these little mini meatloaves with a side of roasted cabbage really hit the spot for one of my old favorites. They make perfectly portioned lunches to take to work for the week as well!

Eggroll Mini Meatloaves & Roasted Cabbage portioned and ready for lunches.

Not only is this recipe easy to make and fun to eat, but it is actually a very affordable item to meal prep with, because ground pork, carrot, cabbage, and onion are all usually very affordable at most grocery stores. Cabbage is not a very popular vegetable, but if you haven’t tried it roasted, I highly recommend it. Something about roasting veggies just transform them! These turned out flavorful but not bitter or mushy. The onions and carrots in the mini meatloaves make them flavorful and keep them from getting dry. With a dash of soy sauce or spicy mustard and a garnish of diced green onions, you won’t even miss traditional eggrolls!

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Eggroll Mini Meatloaves and Roasted Cabbage
  1. Preheat oven to 350F. Add ground pork, shredded carrot, diced onion, ginger powder, garlic powder, salt, egg, and soy sauce to a mixing bowl.
  2. Mix until all ingredients are fully incorporated.
  3. Form meat mixture into 4 small loaves and place on a pan.
  4. Slice cabbage into 1 inch thick slices.
  5. Spray olive oil on each side of cabbage, salt and pepper liberally. Place onto a baking sheet.
  6. Place both items into oven and cook for 30 minutes.
  7. Remove the loaves. Flip the cabbage slices over, and if needed, cook for an additional 10-15 minutes until slightly browned and mostly tender.
  8. Serve or portion into containers, and enjoy!

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