Lentil and Beef Mini Meat Loaves

  • Preparation time:
  • 10 min
  • Total time:
  • 35 min
  • Makes:
  • 4 servings
Lentil and Beef Mini Meat Loaves

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Lentil and Beef Mini Meat Loaves

Lentils are affordable, cook up fast and have a great hearty texture. Using half lentils and half ground meat for meatloaf and taco filling is a healthy choice for your budget (and for you!).

Ingredients

  • 1 cup canned lentils , drained and rinsed
  • 450 g lean ground beef
  • 1 cup bread crumbs
  • 2 egg yolks
  • 1/4 cup ketchup
  • 4 tsp Worchestershire sauce
  • 2 tsp Dijon mustard
  • 2 tsp onion powder
  • 1 tsp garlic powder
  • 1/4 tsp salt

Glaze

  • 1/4 cup ketchup
  • 1 1/2 tsp brown sugar
  • 1 tsp Dijon mustard

Directions

  • Preheat oven to 400F. Spray a 12-cup muffin pan with oil.
  • Pat lentils dry with kitchen towel, then stir with beef and bread crumbs in a large bowl until combined. Stir in yolks, ketchup, Worcestershire sauce, Dijon, onion and garlic powders and salt until combined. Divide among muffin cups. Smooth tops.
  • For glaze, stir together ketchup, brown sugar and Dijon in a small bowl. Brush over meat loaves.
  • Bake in centre of oven until a thermometer inserted into centre of meat loaves reads 175F, 20 to 25 min. Let stand for 5 min before serving.

Originally published in the Today’s Parent March 2016 issue. Photo by Roberto Caruso.

Nutrition (per serving)

  • Calories
  • 472
  • Protein
  • 32 g
  • Carbohydrates
  • 40 g
  • Fat
  • 20 g
  • Fibre
  • 4 g
  • Sodium
  • 960 mg
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