• Pound O' Flesh - 08

    From Dave Drum@1:3634/12 to All on Fri Jan 20 17:29:00 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Sheet Pan BBQ Mini Meatloaves
    Categories: Beef, Vegetables, Breads. chi, Sauces
    Yield: 4 servings

    MMMMM----------------------MINI MEATLOAVES---------------------------
    1/4 c Plain breadcrumbs
    2 tb Dried onion flakes
    1 ts Paprika
    1/2 ts Chilli spice mix
    1 ts Garlic powder
    1 ts Salt
    1/2 ts Ground black pepper
    1 lb 85% lean ground beef
    1 lg Egg
    1 tb Tomato paste
    1 tb Worcestershire sauce
    1/4 c Barbeque sauce
    1 tb Fresh parsley; fine chopped,
    - garnish (opt)

    MMMMM------------------MUSTARD GLAZED POTATOES-----------------------
    1 tb Whole grain mustard
    1 tb Extra-virgin olive oil
    1 lb Baby yellow potatoes;
    - quartered
    1/4 ts Salt

    MMMMM--------------------------BROCCOLI-------------------------------
    3 c Broccoli florets
    1 tb Extra-virgin olive oil
    1/4 ts Salt

    Set oven @ 400ºF/205ºC. Line a sheet pan with parchment paper.

    If you want to prevent grease drippings from the
    meatloaf from transferring to the potatoes and broccoli,
    crinkle a piece of aluminum foil and place on the sheet
    pan to create a divider. This isn’t necessary but can
    help your potatoes and broccoli stay crispy.

    MAKE THE MEATLOAF SEASONING MIXTURE: In a small bowl,
    combine the breadcrumbs, onion flakes, paprika, chilli
    spice, garlic powder, salt, and ground black pepper.

    MAKE THE MEATLOAF MIXTURE: Add the ground beef into a
    large mixing bowl and use a fork or your hands to break
    up the mixture slightly. Add the dried seasoning mixture
    to the bowl, along with the egg, tomato paste, and
    Worcestershire sauce. Use a fork or your hands to mix
    the beef mixture well but being sure to not overmix.
    The meat mixture should be loosely combined versus
    tightly compacted.

    SHAPE THE MINI MEATLOAVES: Shape the meatloaf mixture
    into a circle. Use your hand to score the meat mixture
    into four quarters and shape each quarter into a
    miniature loaf shape. Place the mini meatloaves on one
    side of the parchment lined baking sheet.

    GLAZE THE MINI MEATLOAVES: Use a spoon to top each mini
    meatloaf with 1 tablespoon of barbeque sauce, spreading
    it evenly across the top.

    PREPARE THE POTATOES: In a medium mixing bowl, whisk
    together the whole grain mustard and 1 tablespoon of
    extra virgin olive oil. Add the potatoes and salt and
    toss to coat the potatoes evenly in the mustard mixture.
    Spread potatoes on the other half of the parchment line
    baking sheet. You'll use this same bowl to prepare the
    broccoli.

    BAKE MEATLOAVES AND POTATOES: Bake the meatloaves and
    potatoes for 10 minutes. In the meantime, prepare the
    broccoli.

    PREPARE THE BROCCOLI: Rinse and dry out the mixing bowl
    you used to prepare the potatoes. Add the broccoli, 1
    tablespoon of olive oil, and salt. Toss to coat.

    ADD BROCCOLI TO SHEET PAN AND BAKE: Carefully remove the
    sheet pan from the oven after 10 minutes. Use a spatula
    to push potatoes to one side of the sheet pan to make
    room for the broccoli.

    Add the broccoli to the sheet pan and return to the
    oven. Bake for an additional 15-20 minutes until the
    meatloaves are cooked through.

    The potatoes should be golden and crisp on the outside
    and tender on the inside. The edges of the broccoli
    florets should be lightly browned.

    GARNISH AND SERVE: Garnish meatloaves and veggies with
    finely chopped fresh parsley if desired and serve.

    By: Sharon Lehman, RD

    RECIPE FROM: https://www.simplyrecipes.com

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