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Mini meat loaves are the perfect meal for families who have staggered schedules as you can tuck a batch in the fridge or freezer and reheat as needed. Including the grated carrot is a good way to get more veggies into the meal and enhance the juiciness of the meat loaves. Using the FURLANI® garlic bread/milk mixture (known as a panade) is a great way to ensure tender meat loaves along with a bonus garlic flavour hit.

meatloaf

Yields: 12 mini meat loaves, 6 servings (2 meat loaves each)

Prep Time: 20 minutes

Cooking Time: 30 to 36 minutes

 

Ingredients

  • 1 tbsp (15 mL) vegetable oil
  • ⅓ cup (75 mL) diced onion (about 1 small)
  • ½ cup (125 mL) finely shredded carrot (about 1 medium)
  • 1 loaf (284 g) FURLANI® garlic bread
  • ½ cup (125 mL) milk
  • 1 ½ lb (750 g) Canadian Lean Ground Beef
  • 1 egg, beaten
  • 1 tsp (5 mL) Italian seasoning or dried oregano
  • ½ tsp (2 mL) salt
  • ¼ tsp (1 mL) pepper
  • 1 can (213 mL/7.5 oz) pizza sauce, divided
  • 2 tbsp (30 mL) EACH grated Parmesan and shredded mozzarella or Havarti cheese

Veggie Pizza Sauce

  • 1 tbsp (15 mL) olive oil
  • 1 cup (250 mL) sliced mushrooms
  • ½ cup (125 mL) EACH diced sweet green and yellow pepper

 

Instructions

  1. Heat oil in medium non-stick skillet over medium-high heat. Cook onion, stirring, for 3 minutes, until starting to soften. Add carrot and cook, stirring for 2 to 3 minutes or until softened. Remove from heat; set aside and let cool.
  2. From the mid-section of the FURLANI® garlic bread loaf, cut two 1-inch (2.5 cm) thick slices. Tear the slices into pieces and combine with the milk in a large bowl; let stand 5 minutes.
  3. To the soaked bread, add the beef, egg, reserved carrot and onion, Italian seasoning, salt, pepper, and 2 tbsp (30 mL) of the pizza sauce. Mix lightly but thoroughly to blend.
  4. Divide mixture among 12 muffin cups, pressing into cups. Use ¼ cup (60 mL) of the remaining pizza sauce and spoon about 1 tsp (5 mL) on top of each mini meat loaf; reserve about ½ cup (125 mL) for the Simple Veggie Pizza Sauce. Combine the cheeses; dividing evenly, sprinkle on top of the meat loaves.
  5. Bake in preheated 375°F (190°C) oven for 25 to 30 minutes or until digital instant-read thermometer inserted into centre of several meat loaves registers 160°F (71°C).
  6. Meanwhile, prepare the remaining FURLANI® garlic bread according to package directions. Make the Veggie Pizza Sauce: Heat olive oil in non-stick skillet over medium-high heat; add mushrooms and sweet peppers and cook, stirring occasionally, for 10 minutes or until browned and any liquid has evaporated. Add reserved pizza sauce; heat through, adding a splash of water to thin the sauce, if necessary.
  7. Serve meat loaves with the Veggie Pizza Sauce and warm FURLANI® garlic bread.

Tip: To sop up all the Veggie Pizza Sauce, serve with FURLANI® garlic bread or FURLANI® garlic Texas toast or both!