Serving individual mini meatloaves is easily a family favourite. Perfectly proportioned and accompanied by creamy whipped yams and tender-crisp green beans, it’s an eye-catching dinner with Red Wine Glaze adding an incredible flavour punch.
Juicy Mini Meatloaves with Red Wine Glaze and Whipped Yams
Ingredients
- 1 cup (250 mL) full-bodied dry red wine
- 2 Tbsp (30 mL) coconut nectar (see tip)
- 1 tomato, diced
- Pinch of sea salt
- 2 tsp (10 mL) coconut oil
- 1/4 cup (60 mL) very finely diced onion
- 2 garlic cloves, smashed and minced
- 1/2 peeled apple, grated
- 1 Tbsp (15 mL) ground flaxseed
- 2 Tbsp (30 mL) warm water
- 1 lb (450 g) ground bison or grass-fed, organic lean ground beef
- 1/4 cup (60 mL) good quality prepared BBQ sauce
- 2 cups (500 mL) peeled and diced sweet potatoes
- 1 Tbsp (15 mL) coconut oil
- 2 tsp (10 mL) coconut nectar (see tip)
Nutrition
Per serving:
- calories292
- protein17g
- fat12g
- saturated fat8g
- trans fat0g
- carbohydrates21g
- sugars4g
- fibre3g
- sodium92mg
Directions
01
In blender, place Red Wine Glaze ingredients and whirl until chunky. Transfer to small saucepan and bring to a boil over medium heat. Gently boil, uncovered, until mixture is reduced by half and thickened, about 20 minutes. Stir often.
Meanwhile, preheat oven to 350 F (180 C). Generously grease 6 cups of a muffin pan and set aside.
In small skillet, heat oil. Add onion and sauté until softened. Stir in garlic and grated apple until aromatic and apple is softened, about 1 minute. Place in large bowl.
Dissolve flaxseed in warm water and let stand for a minute until thickened. Add to large bowl containing apple mixture and also add ground meat and BBQ sauce. Using fork or your hands, blend mixture together until well combined.
Divide mixture into 6 portions and gently pack into prepared pan. Bake in preheated oven for 20 minutes or until meat is no longer pink in centre and a meat thermometer registers 160 F (70 C) when inserted in centre. Spoon 1 Tbsp (15 mL) thickened Red Wine Glaze over each mini loaf halfway through baking.
While loaves bake, steam diced sweet potatoes until soft, about 10 minutes. Drain and transfer to food processor or blender along with coconut oil and nectar. Whirl, scraping down sides of bowl, until mixture is smooth and creamy. Add splash of water if needed, being careful not to add too much or mixture will be too sloppy to pipe.
When loaves are fully baked, remove from oven and rest loaves in pan for 10 to 15 minutes to firm up. Lift out and serve on heated plates with a piping of whipped sweet potatoes and additional spoonfuls of Red Wine Glaze drizzled over top. Serve with complementary vegetables, such as steamed fresh green beans, asparagus, or broccoli.
Tip: Can’t locate coconut nectar? Substitute maple syrup and a generous pinch of salt.
Irene McGuinness is a writer, recipe developer, food stylist for numerous magazines and corporations, and alumna of the Writer’s Studio at Simon Fraser University
