Mini Meatloaves
Makes 18
Ingredients
- 1¼ lbs lean ground beef (90% lean suggested)
- 1 lb ground pork
- 1 cup diced white onion
- ¾ cup diced green bell pepper
- ¾ cup diced red bell pepper
- 1½ cups quick cooking oats*
- 2 large eggs
- 1 tsp black pepper
- 2 tsp salt
- 1 tbsp smoked paprika
- 1 tbsp fennel seeds
- 1 tbsp spicy brown mustard
- 1 tbsp balsamic vinegar
- 1 tbsp tamari (thick, rich & often wheat-free soy sauce)*
- 1 tbsp Worcestershire sauce (optional)
How-to
- Preheat oven to 400º
- Loosely crumble meat into a large mixing bowl
- Add all ingredients to meat and with clean hands, mix together until just combined. It should still be a little bit sticky but not overly moist
- Using a standard-sized muffin tin, take a handful of meat mixture, and press into the wells. Fill them just to the top, but not over. You should have enough to fill about 18 standard-sized muffin tin wells
- Bake about 45 minutes, or until they reach your desired doneness. The tops and sides should be crisped but not burnt
- Serve with your favorite roasted or steamed vegetables and some ketchup on the side. These can also be made using a muffin tin with smaller wells and served as hors d'oeuvre (make sure to adjust cooking times as smaller loaves will cook faster!). They make excellent leftovers (though will be a bit dryer than when freshly made), microwave very well, and will keep for about 4 days in the fridge
*Not all oats are gluten-free, as some are rolled with or around wheat products. If serving to gluten-sensitive guests, purchase "gluten-free quick cooking oats." Tamari is usually gluten-free, but not always. The label will specify whether it contains gluten