Mini Meatloaf

Mini Meatloaf
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
Who says comfort food can't be healthy? In this version of meatloaf, I have included several nutrient dense foods to help make it even healthier for you. Bone broth, ground flax seeds, apple cider vinegar and Tamari are all great additions to your diet. Bone broth contains gelatin and glutamine that help heal the lining of your intestinal tract, ground flax seeds contain omega 3 fats and are a good source of fibre, apple cider vinegar and Tamari are both fermented foods that when eaten raw can assist in good digestion, but when cooked help to improve the digestibility of the food they are added to. I always look for locally raised grass fed, antibiotic free beef and eggs from a local butcher shop or farm. If this isn't available, you can usually find organic beef and eggs at your local grocery store.
Ingredients
  • For the Meatloaf:
  • 2 cups mushrooms, finely chopped
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1½ tsp sea salt
  • pepper
  • 2 tsp organic apple cider vinegar
  • ½ cup chicken broth
  • 1 Tbsp ground flax seeds
  • 1 egg
  • 2 lbs ground beef
  • 1 tsp thyme
  • 1 tsp smoked paprika
  • 1 tbsp tamari
  • For the Tomato Glaze:
  • 3 tbsp tomato paste
  • 2 tbsp apple butter
  • 1 tbsp maple syrup
  • 1 tbsp tamari
Instructions
  1. Cook the mushrooms in a large saute pan over medium high heat along with the garlic, ½ tsp sea salt and pepper. Stir frequently to prevent burning. The mushrooms will release their water and when this moisture evaporates, remove from heat.
  2. Bring the chicken broth to a boil and allow it to reduce by half.
  3. In a large mixing bowl, combine the beef, onion, apple cider vinegar, egg, remaining sea salt, flax seeds and tamari. Mix well with your hands until even combined.
  4. Add the mushroom mixture and chicken broth and mix well.
  5. Heat a small pan and cook a small amount of the mixture to taste for seasoning. Adjust if necessary.
  6. Preheat your oven to 350 degrees. Press the meat mixture into muffin tins and spread on a layer of the Tomato Glaze. Bake for 25 minutes until cooked through.
  7. Serve alongside mashed root veggies such as parsnips, carrots, potatoes or rutabaga and something green!
  8. For the Tomato Glaze:
  9. Mix everything together in a small dish until smooth.

 

Comments are closed.