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Maple-Mustard Glazed Beef Mini Meatloaves

over Mashed Potatoes with Roasted Broccoli

Cooking time

35 minutes




710 /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 mash and perfectly browned broccoli.

We will send you:

  • 250g Ground beef
  • 450g Potatoes
  • 1 Shallot (or onion)
  • 1 Head of broccoli
  • 20g Panko
  • 30ml Vegetable demi-glace
  • 15ml Maple syrup
  • 15ml Dijon mustard
  • 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)

Contains: Milk, Mustard, Sulphites, Wheat

You will need:

Medium pot
Large oven-safe pan
Sheet pan
2 or 4 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Basting brush
Total Fat
31 g
Saturated Fat
14 g
900 mg
Total Carb
75 g
15 g
37 g
10 g
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Make the mash
Preheat the oven to 450°F. Bring a medium pot of salted water to a boil. Peel and medium-dice the potatoes. 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, gradually adding the reserved cooking water until you achieve your desired consistency; season with ⅓ of the spices and S&P. Keep warm.
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Roast the broccoli
Meanwhile, remove the bottom inch of the broccoli stem. Cut the head into long, thin florets, including the stem. On a lined sheet pan, toss with a drizzle of oil, ½ the remaining spices and S&P. Roast, flipping halfway, 15 to 18 min., until tender.
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Prepare & cook the meatloaves
Meanwhile, halve, peel and mince the shallot. In a large bowl, combine the beef, shallot, panko, ½ the mustard, ½ the demi-glace, the remaining spices and S&P. Form 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.
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Make the glaze
Meanwhile, in a small bowl, combine the maple syrup, remaining mustard and demi-glace, 1 tsp water (double for 4 portions) and S&P.
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Finish & serve
When the meatloaves are cooked through, remove from the oven and switch the oven to broil. Brush the meatloaves 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. Bon appétit!

*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.