Mini Meatloaves

Mini
Meatloaves

Prep Time: 20 Min
Cook Time: 40 Min (approx)

Yields: 8 Mini Meatloaves

What You Need

• EVOO
• 3 cloves Garlic, crushed & minced
• 1 Yellow Onion, finely diced
• 2 stalks Celery, finely diced
• 1 Tbsp. Tomato Paste
• 1 Piece Sourdough Bread
• 1/4 C 2% Milk
• 340g Impossible Beef
• 1/4 C Italian Breadcrumbs
• 1 Large, Free-Range Egg
• 1/4 C Parsley, finely chopped
• 1 Tbsp. Browning Sauce
• 1 Tsp. Dry Mustard
• 1 Tsp. Clubhouse Garlic Plus
• 1 Tsp. Onion Powder
• 1 Tsp. Garlic Powder
• 1/4 Tsp. Vegeta Seasoning
• Himalayan Salt & Cracked Pepper
• Red Pepper Flakes
• Ketchup

Directions

• Begin heating a about one and a half tablespoons of EVOO in a skillet set to just below medium heat. Once heated, stir in the garlic, onion, celery, and a good pinch of salt, pepper, and pepper flakes. Stir as needed and cook 10 ish minutes until your veggies have softened up. Reduce your heat if you notice too much browning. Stir in your tomato paste and continue to stir and cook another couple minutes to cook some of that tom paste. Once your veggies are mostly soft, turn off the heat and remove the skillet from the heat until they've cooled off.​

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• In a medium - large sized mixing bowl, tear up your sourdough into small pieces and pour in the milk, working that together with the bread until the milk has been absorbed. Set aside for a couple minutes before adding all of the ingredients in the list excluding the ketchup. You'll also add a 1/4 tsp. salt and some cracked pepper. Once your veggies have cooled, add them to the mixing bowl as well and work the mixture together until it's completely combined.​

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• Preheat your oven to 350 F
• Spray the inside of 8 / 12 of the slots on a muffin tin with cooking spray. Use 1/4 C measure and scoop the  meaty mix into the muffin slots. Once you have 8, divide any remaining meaty mix between your 8 loaves. Use a rubber spatula to pat the mixture down into the slots.
• Once your oven is preheated, add the tray to the oven and bake for 17 minutes. Remove your tray and set it onto a wire cooling rack. Squeeze some ketchup onto each meatloaf and brush it on to coat the top. Once they're all coated, return the tray to the oven for 6 - 8 minutes to finish them off.
• Set the tray back onto a cooling rack for 5 ish minutes. Use a spoon to work around the meatloaves in the slots to loosen them from the sides / bottom if needed.
• Serve with your favourite sides and ENJOY! These can be refrigerated for up to 4 days in an airtight container. Might I recommend meatloaf sandwiches if there's any leftovers? <3

HAPPY VEG

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