Mustard Dill Mini Meat Loaves
York Street Kitchen restaurant in Stratford, Ont., is famous for its meat loaf. One of the secrets to these moist yet slightly crusty loaves is to first soak the oats in milk. Here are our adaptions in large and mini formats.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 334 |
| pro | 26 g |
| total fat | 19 g |
| sat. fat | 6 g |
| carb | 13 g |
| fibre | 2 g |
| chol | 111 mg |
| sodium | 465 mg |
| % RDI: | - |
| calcium | 5% |
| iron | 19% |
| vit A | 7% |
| vit C | 13% |
| folate | 11% |
-
1/2 cup (125 mL) large-flake rolled oats
1/4 cup (50 mL) milk
1 egg, beaten
1 onion, grated
1/4 cup (50 mL) chopped fresh dill (or 1 tsp/5 mL dried dillweed)
2 tbsp (25 mL) dijon mustard
1/2 tsp (2 mL) each salt and pepper
8 oz (250 g) lean ground beef
8 oz (250 g) lean ground pork
1 tomato, sliced
1 tbsp (15 mL) extra-virgin olive oil
1 tbsp (15 mL) chopped fresh parsley
Preparation:
In large bowl, mix oats with milk; let stand for 10 minutes. Whisk in egg, onion, dill, mustard, salt and pepper. Mix in beef and pork. Shape into four 6- x 3-inch (15 x 8 cm) loaves; place on greased rimmed baking sheet. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Top each loaf with 2 slices tomato; brush tomato with oil. Bake in 350°F (180°C) oven until meat thermometer registers 160°F (71°C), about 1 hour. Sprinkle with parsley.
Additional Information
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Variations
Red Pepper Mustard Dill Mini Meat Loaves: Sprinkle 1/2 cup (125 mL) chopped roasted red peppers over meat loaves before baking.Cheddar Mustard Dill Mini Meat Loaves: Sprinkle about 1/2 cup (125 mL) shredded Cheddar cheese over meat loaves before baking.
Mustard Dill Meat Loaf: On greased rimmed baking sheet, shape meat mixture into about 7- x 3- x 1-1/2-inch (18 x 8 x 4 cm) loaf; bake in 350°F (180°C) oven until meat thermometer registers 160°F (71°C), about 1 hour.
Source
Canadian Living Magazine: May 2004
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