For a fun, fall, family meal, try out these mini meatloaves! With a blend of Ontario beef and mushrooms, these quick cooking loaves are lower in cholesterol and saturated fat than a traditional meatloaf.
12 oz (375 g) lean Ontario ground beef
6 oz (175 g) fresh button mushrooms
1 tbsp (15 mL) canola oil
½ onion, chopped
1 apple, peeled and chopped
½ cup (125 mL) shredded part skim Cheddar cheese
½ cup (125 mL) breadcrumbs
½ tsp (2 mL) each, salt and pepper
2 tbsp (30 mL) Maple syrup
2 tbsp (30 mL) Dijon mustard
½ tsp (2 mL) dried thyme leaves
½ tsp (2 mL) dried oregano leaves
¼ tsp (1 mL) dried minced garlic
¼ tsp (1 mL) dried minced onion
Place the mushrooms in a bowl of a food processor fitted with a metal blade. Pulse until finely chopped; set aside. Heat oil in a medium, non-stick skillet over medium heat. Add onion, apple, garlic and seasoning blend. Cook for 10 minutes. Cool slightly.
Preheat the oven to 400°F (200°C). Stir the cheese with the breadcrumbs, egg, salt and pepper. Add the mushrooms, beef and apple mixture. Gently mix to combine. Divide into 4 portions and form each into a mini football-shaped loaf. Arrange on a foil-lined baking tray.
Cook for 15 minutes or until lightly browned. Whisk the maple syrup with the mustard and brush some over each loaf. Cook for an additional 10 to 15 minutes or until an instant read thermometer registers 160°F (71°C) when inserted into the centre of a loaf.
Tip: For a bolder flavour replace the Cheddar with blue cheese.
- Calories: 359
- Sodium: 420 mg
- Fat: 16 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 26 g
Keywords: Ground Beef, Blend & Extend, Meatloaf, Kid-Friendly,