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Individual Mini Meatloaf

Makes: 9 – 12 difference sized ones


My family loves the vegetable full meatloaf and today I decided to make mini individual ones.

I usually make the vegetables sauté in the morning so there is enough time for it to cool.

Some of the family like hardboiled eggs and others don't, therefore you can make them with or without the egg. You just have to boil enough eggs for the loaves that have them.


Ingredients

2 tbsp oil

2 cups chopped onions

2 cups chopped celery

2 cups grated carrots

1 cup water

2 pounds ground turkey

2 pounds ground pork

2 cups breadcrumbs

2 cups grated parmesan

1 tbsp garlic

1 tbsp salt

½ cup parsley finely ground

3 eggs

1 ½ cup shredded mozzarella

As many hardboiled eggs you want to use

2 slices bacon per mini loaf

4 cups Brussel sprouts cut in half

4 cups baby potatoes cut in half

1 tbsp garlic salt

1 tbsp olive oil

Béarnaise sauce package


Directions

  1. Heat oil in large skillet

  2. Add onions, celery and carrots and sauté for five minutes

  3. Add 1 cup of water and keep sautéing until the vegetables are soft and almost mushy

  4. Cool down vegetables for at least an hour

  5. Place meat in very large mixing bowl

  6. Add breadcrumbs, parmesan, garlic, salt, parsley, eggs and vegetable medley

  7. Use your hands to mix everything well so that all the ingredients are nicely intertwined

  8. For adult’s portion take about ¾ cup of meat and flatten

  9. Sprinkle some mozzarella and place an egg middle

  10. Bring meat over the egg and press together to make an oval or rectangular shape

  11. Wrap in saran wrap and place in refrigerator for an hour

  12. For children’s portion take about ½ cup of meat, flatten and sprinkle with mozzarella and wrap with saran to chill in refrigerator for 1 hour

  13. Pre-heat oven to 390˚

  14. Place Brussel sprouts and potatoes in a large roasting pan, sprinkle with garlic salt and oil. Mix well

  15. Remove the saran wrap from mini loaf and wrap with two slices of bacon

  16. Place meatloaves on top of veggies and bake for 45 minutes covered and 10 minutes uncovered. Internal temperature should be 165˚F

  17. Make the béarnaise sauce per package instructions

  18. Take meatloaves out of oven and let sit for ten minutes

  19. Serve topped with a tablespoon of béarnaise sauce, vegetables and a salad

  20. White or rose wine goes really well with this meal



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