MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Sheet Pan BBQ Mini Meatloaves
Categories: Beef, Vegetables, Breads. chi, Sauces
Yield: 4 servings

MMMMM----------------------MINI MEATLOAVES---------------------------
1/4 c Plain breadcrumbs
2 tb Dried onion flakes
1 ts Paprika
1/2 ts Chilli spice mix
1 ts Garlic powder
1 ts Salt
1/2 ts Ground black pepper
1 lb 85% lean ground beef
1 lg Egg
1 tb Tomato paste
1 tb Worcestershire sauce
1/4 c Barbeque sauce
1 tb Fresh parsley; fine chopped,
- garnish (opt)

MMMMM------------------MUSTARD GLAZED POTATOES-----------------------
1 tb Whole grain mustard
1 tb Extra-virgin olive oil
1 lb Baby yellow potatoes;
- quartered
1/4 ts Salt

MMMMM--------------------------BROCCOLI-------------------------------
3 c Broccoli florets
1 tb Extra-virgin olive oil
1/4 ts Salt

Set oven @ 400ºF/205ºC. Line a sheet pan with parchment paper.

If you want to prevent grease drippings from the
meatloaf from transferring to the potatoes and broccoli,
crinkle a piece of aluminum foil and place on the sheet
pan to create a divider. This isn’t necessary but can
help your potatoes and broccoli stay crispy.

MAKE THE MEATLOAF SEASONING MIXTURE: In a small bowl,
combine the breadcrumbs, onion flakes, paprika, chilli
spice, garlic powder, salt, and ground black pepper.

MAKE THE MEATLOAF MIXTURE: Add the ground beef into a
large mixing bowl and use a fork or your hands to break
up the mixture slightly. Add the dried seasoning mixture
to the bowl, along with the egg, tomato paste, and
Worcestershire sauce. Use a fork or your hands to mix
the beef mixture well but being sure to not overmix.
The meat mixture should be loosely combined versus
tightly compacted.

SHAPE THE MINI MEATLOAVES: Shape the meatloaf mixture
into a circle. Use your hand to score the meat mixture
into four quarters and shape each quarter into a
miniature loaf shape. Place the mini meatloaves on one
side of the parchment lined baking sheet.

GLAZE THE MINI MEATLOAVES: Use a spoon to top each mini
meatloaf with 1 tablespoon of barbeque sauce, spreading
it evenly across the top.

PREPARE THE POTATOES: In a medium mixing bowl, whisk
together the whole grain mustard and 1 tablespoon of
extra virgin olive oil. Add the potatoes and salt and
toss to coat the potatoes evenly in the mustard mixture.
Spread potatoes on the other half of the parchment line
baking sheet. You'll use this same bowl to prepare the
broccoli.

BAKE MEATLOAVES AND POTATOES: Bake the meatloaves and
potatoes for 10 minutes. In the meantime, prepare the
broccoli.

PREPARE THE BROCCOLI: Rinse and dry out the mixing bowl
you used to prepare the potatoes. Add the broccoli, 1
tablespoon of olive oil, and salt. Toss to coat.

ADD BROCCOLI TO SHEET PAN AND BAKE: Carefully remove the
sheet pan from the oven after 10 minutes. Use a spatula
to push potatoes to one side of the sheet pan to make
room for the broccoli.

Add the broccoli to the sheet pan and return to the
oven. Bake for an additional 15-20 minutes until the
meatloaves are cooked through.

The potatoes should be golden and crisp on the outside
and tender on the inside. The edges of the broccoli
florets should be lightly browned.

GARNISH AND SERVE: Garnish meatloaves and veggies with
finely chopped fresh parsley if desired and serve.

By: Sharon Lehman, RD

RECIPE FROM: https://www.simplyrecipes.com

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