Mini Meatloaves
Preparation
20 minutes
Cooking
45 minutes
Portions
12 mini meatloaves (6 servings of 2 meatloaves)
Food storage
3 days in the fridge. Can be frozen.
Recipe: Illustrated version
A recipe that’s easy to follow, with illustrations and simple steps Download the PDFCategories
Ingredients
- 1 can (540 ml) white beans, drained and rinsed
- 2 apples, peeled and grated
- 1 garlic clove, peeled and minced
- 250 ml (1 cup) breadcrumbs
- 1 egg
- 15 ml (1 tbsp) tomato paste
- 250 ml (1 cup) grated cheddar cheese
- 15 ml (1 tbsp) dried parsley
- 10 ml (2 tsp) mustard powder
- 2.5 ml (½ tsp) salt
- 2.5 ml (½ tsp) pepper
- Tabasco-style hot sauce to taste
- 500 g (1 lb) ground pork
Preparation
- Place oven rack in the middle position and preheat the oven to 180oC (350oF). Oil a muffin pan or line with paper muffin cup liners.
- In a large bowl, mash the white beans with a fork.
- Add the apples, garlic, breadcrumbs, egg, tomato paste, cheddar cheese, parsley, mustard, salt, pepper and hot sauce. Mix with a fork.
- Add the ground pork. Using your hands, mix the ingredients thoroughly.
- With your hands, roll 12 balls and place in the muffin pan. Press the balls down lightly with a fork.
- Bake about 45 minutes. Tip: Use the cooking time to prepare your side dishes. Variation: This mixture also makes excellent hamburger patties! Just shape into 8 patties and voilà!
