Mmmmm! Mini Meatloaves

For a fun twist on an old favorite, make individual meatloaves. Shredded vegetables add moisture and nutrients. This recipe yields 8 mini loaves; if that’s more than you need, freeze the extras for a quick meal another day.

60 mL (1/4 cup) ketchup
15 mL (1 tbsp) brown sugar
2 mL (1/2 tsp) dry mustard powder
330 g (3/4 lb.) each ground turkey and beef
2 slices whole wheat bread, torn into small pieces
120 mL (1/2 cup) onion, finely chopped
120 mL (1/2 cup) each carrots and zucchini, shredded
60 mL (1/4 cup) fresh parsley, chopped
60 mL (1/4 cup) milk
1 egg or 2 egg whites
5 mL (1 tsp) dried thyme
2 mL (1/2 tsp) dried sage
2 mL (1/2 tsp) salt
1 mL (1/4 tsp) black pepper

Preheat oven to 175 C (350 F). Combine ketchup, brown sugar, and mustard in a small bowl and set aside. Combine remaining ingredients in a large bowl and mix well with your hands. Pat mixture into 8 mini-loaf pans. Spread ketchup mixture evenly over each loaf. Bake, uncovered, for 45 minutes, until meat has browned and juices run clear. Discard any liquid and remove loaves from pans.

Image(s): James Pattyn

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