Maple-Mustard Glazed Beef Mini Meatloaves
over Mashed Potatoes with Roasted Broccoli
Cooking time
35 minutes
Servings
2/4
Calories
810 /serving
Meatloaf? Yes, please. Mini meatloaves? Absolutely! The simple twist of giving this weekday-meal standard a makeover by creating individual portions adds a lot of fun and pleasure, both in the kitchen and at the table. You’ll glaze each ground beef mini meatloaf with a flavour punch of maple and mustard, then hit it with broil for a couple of minutes—just wait until you taste it with a forkful of fluffy, herbed mash and perfectly browned broccoli.
We will send you:
- 250g Ground beef
- 450g Potatoes
- 1 Bunch of parsley
- 1 Shallot (or onion)
- 1 Head of broccoli
- 19g Panko
- 30g Vegetable demi-glace
- 15ml Maple syrup
- 30ml Whole-grain mustard
- 15g Lively Garlic & Oregano spices (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, sunflower oil, oregano, parsley, chives)
Contains: Milk, Mustard, Sulphites, Wheat
You will need:
Medium pot
Large oven-safe pan
Strainer
Peeler
Sheet pan
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
38 g
Saturated Fat
16 g
Sodium
2330 mg
Total Carb
80 g
Sugars
16 g
Protein
44 g
Fibre
10 g
Preparation
Roast the broccoli
Preheat the oven to 450°F. Bring a medium pot of salted water to a boil. Remove the bottom inch of the broccoli stem; peel the stem. Cut the head into long, thin florets, including the stem. On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P. Roast, flipping halfway, 15 to 18 min., until tender.
Make the mash
Meanwhile, peel and medium-dice the potatoes. Add to the pot of boiling water and boil, 14 to 16 min., until tender. Reserving ½ cup cooking water (double for 4 portions), drain and return to the pot. Off the heat, add 2 tbsp butter (double for 4 portions). Mash the mixture, gradually adding the reserved cooking water until you achieve your desired consistency; season with ½ the remaining spices and S&P. Set aside in a warm spot.
Mise en place
Meanwhile, peel, halve and mince the shallot. Finely chop the parsley leaves and stems.
Prepare & cook the meatloaves
In a large bowl, combine the beef, shallot, panko, ½ the mustard, ½ the demi-glace, ½ the parsley, the remaining spices and S&P. Form the mixture into 2 small loaves (double for 4 portions). In a large, oven-safe pan, heat a drizzle of oil on medium-high. Cook the meatloaves*, partially covered, 5 to 7 min. on one side, until browned and partially cooked. Flip, transfer to the oven and roast, 8 to 10 min., until cooked through.
Make the glaze
Meanwhile, in a small bowl, combine the maple syrup, remaining mustard, remaining demi-glace, 1 tsp water (double for 4 portions) and S&P.
Finish & serve
Remove the meatloaves from the oven and switch the oven to broil. Brush with the glaze and broil, 2 to 3 min., until beginning to brown. Divide the mash between your plates. Top with the meatloaves and broccoli. Garnish with the remaining parsley. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
