These individual meatloaves are light and full of flavour and a nice twist on a classic dish. They are perfect for a weeknight dinner because they bake up quickly. Recipe is adapted from The Smitten Kitchen Cookbook.
Course Main Dishes
Prep Time 20 minutesminutes
Cook Time 20 minutesminutes
Total Time 40 minutesminutes
Servings 8people
Calories 365kcal
Author Aimee
Ingredients
Glaze
4teaspoonscoconut oilor vegetable oil, as per Deb's original recipe
1/4cuptomato paste
2Tablespoonscider vinegar
2teaspoonshoneyI used maple syrup
2teaspoonsWorcestershire sauce
1TablespoonDijon mustard
1/4teaspoontable salt
Meatballs
2slicessandwich bread
1/2medium onionfinely chopped
1clovegarlicminced
1medium stalkceleryfinely chopped
1medium-sizedcarrotfinely chopped
Olive oilfor cooking
1teaspoontable saltplus more for vegetables
Freshly ground black pepper
2poundsground beef
2medium-sizedeggs
1Tablespoontomato paste
1teaspoonDijon mustard
2TablespoonsWorcestershire sauce
Instructions
Glaze
Combine glaze ingredients in a small saucepan, and simmer, whisking constantly, for 2 minutes until coconut oil is dissolved and glaze is satin smooth. Set aside.
Meatloaves
Preheat your oven to 350 degrees. Tear the bread into chunks and then blend it, in a food processor, into breadcrumbs. Place the breadcrumbs in a large bowl. You should have about 1 cup.
Add the onion, garlic, celery, and carrot to the food processor, and pulse it until they are finely chopped.
Heat a large skillet over medium heat. Once the skillet is hot, coat the bottom with olive oil, and heat the oil for a minute; add the finely chopped vegetables. Season with salt and pepper, and cook, stirring frequently, until they begin to brown, about 10 to 15 minutes.
Add the vegetables to the large bowl with breadcrumbs, then add the remaining ingredients. Stir the ingredients together with a fork or your hands.
With wet hands, form the mixture into twelve 3-inch meatballs; each will weigh about 4 ounces.
Space meatballs so that they are not touching, in a baking dish. Drizzle or brush each meatball with a teaspoon or so of the tomato glaze you made earlier, and bake until cooked through, about 20 minutes (an instant-read thermometer inserted into the center of a cooked meatball will register 160 to 165F)