Miniature Meatloves

April 24, 2014

151

I used to think meatloaf was a dried out, sorry excuse for dinner. These days, I know better. Flavorful, rich, and topped with a delicious tangy glaze. Bonus points: served in mini-form, for cuteness and portion control. Eat as many or few as you like. If you're gluten free, be sure your bread and condiments are safe. I like Annie's Organic ketchup, Organicville mustard, and Lea Perrins Worchestershire sauce.

2lbs ground beef (I used 85%. If you go much leaner, they'll be dry)
2 slices bread (regular or gluten free*)
1 small onion (I like sweet onions)
1 medium carrot
1/2 red bell pepper
1 tsp olive oil
6 Tbsp barbecue sauce, divided
2 tsp Worcestershire sauce*
2 tsp dijon mustard, divided
1/2 tsp salt
3/4 tsp black pepper, divided
1c ketchup
2 Tbsp pure maple syrup

For the meatballs: Pulse bread in a food processor or blender until you get crumbs (they don't need to be super-fine). Place crumbs and ground beef in a large bowl. Place onion, carrot, and bell pepper in...
See the full directions on my site

Nutritions

Calories
30

Sodium
106mg
4% DV

Fat
1g
1% DV

Protein
0.4g
0% DV

Carbs
4g
1% DV

Fiber
0.2g
0% DV