Mustard Dill Mini Meat Loaves

Author: Canadian Living

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.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: May 2004

Ingredients

  • 1/2 cup large-flake rolled oats
  • 1/4 cup milk
  • 1 egg beaten
  • 1 onion grated
  • 1/4 cup chopped fresh dill (or 1 tsp/5 mL dried dillweed)
  • 2 tablespoons Dijon mustard
  • 1/2 teaspoon each salt and pepper
  • 8 oz lean ground beef
  • 8 oz lean ground pork
  • 1 tomato sliced
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon chopped fresh parsley

Method

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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 465 mg
  • Protein 26 g
  • Calories 334.0
  • Total fat 19 g
  • Cholesterol 111 mg
  • Saturated fat 6 g
  • Total carbohydrate 13 g

%RDI

  • Iron 19.0
  • Fibre 0.0
  • Folate 11.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 5.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 7.0
  • Vitamin C 13.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Mustard Dill Mini Meat Loaves

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