Tomato-Glazed Mini Meatloaves
User Reviews
4.5
12 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
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Total Time
40 mins
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Servings
8 people
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Calories
365 kcal
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Course
Main Course
Tomato-Glazed Mini Meatloaves
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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.
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Ingredients
Glaze
- 4 teaspoons coconut oil or vegetable oil, as per Deb's original recipe
- 1/4 cup tomato paste
- 2 Tablespoons cider vinegar
- 2 teaspoons honey I used maple syrup
- 2 teaspoons Worcestershire sauce
- 1 Tablespoon Dijon mustard
- 1/4 teaspoon table salt
Meatballs
- 2 lices sandwich bread
- 1/2 medium onion finely chopped
- 1 clove garlic minced
- 1 medium stalk celery finely chopped
- 1 medium-sized carrot finely chopped
- olive oil for cooking
- 1 teaspoon table salt plus more for vegetables
- freshly ground black pepper
- 2 pounds ground beef
- 2 medium-sized eggs
- 1 Tablespoon tomato paste
- 1 teaspoon Dijon mustard
- 2 Tablespoons Worcestershire 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)
- Serve with additional glaze if desired.
Nutrition Information
Show Details
Calories
365kcal
(18%)
Carbohydrates
9g
(3%)
Protein
22g
(44%)
Fat
26g
(40%)
Saturated Fat
10g
(50%)
Cholesterol
121mg
(40%)
Sodium
660mg
(28%)
Potassium
525mg
(15%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
1510IU
(30%)
Vitamin C
4.2mg
(5%)
Calcium
58mg
(6%)
Iron
3.3mg
(18%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 365 kcal
% Daily Value*
| Calories | 365kcal | 18% |
| Carbohydrates | 9g | 3% |
| Protein | 22g | 44% |
| Fat | 26g | 40% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 121mg | 40% |
| Sodium | 660mg | 28% |
| Potassium | 525mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 1510IU | 30% |
| Vitamin C | 4.2mg | 5% |
| Calcium | 58mg | 6% |
| Iron | 3.3mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
12 reviews
Excellent
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