Lentil and Beef Mini Meat Loaves
147
- Prep Time10 min
- Total Time35 min
- Makes4 servings
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
Instructions
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.
Nutrition (per serving)
Calories 472, Protein 32g, Carbohydrates 40g, Fat 20g, Fibre 4g, Sodium 960mg.
Originally published in the Today’s Parent March 2016 issue. Photo by Roberto Caruso.
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