Maple Mustard Beef Mini Meatloaf
A comforting Quebec-inspired mini meatloaf made with ground beef, maple syrup, and mustard, served with roasted carrots and potatoes. It reheats beautifully for easy lunches.
- Prep time
- 15 min
- Cook time
- 35 min
- Yield
- 1 serving
Ingredients
- 1 g Black Pepper
- 20 g Breadcrumbs
- 120 g Carrot
- 10 g Dijon mustard
- 1 g Dried Thyme
- 50 g Egg
- 170 g Ground beef
- 25 g Ketchup
- 12 g Maple Syrup
- 8 g Olive oil
- 180 g Potato
- 2 g Salt
- 45 g Yellow Onion
Instructions
- Preheat the oven to 190°C and line a small baking sheet or oven-safe meal-prep dish with parchment paper.
- Cut the potato and carrot into small pieces. Toss with olive oil, half the thyme, half the salt, and half the pepper.
- Spread the vegetables on the baking sheet and roast for 10 minutes.
- Meanwhile, finely chop the onion. In a bowl, mix the ground beef, onion, egg, breadcrumbs, half the ketchup, half the maple syrup, half the Dijon mustard, and the remaining thyme, salt, and pepper.
- Shape the beef mixture into a small loaf and place it beside the vegetables.
- Mix the remaining ketchup, maple syrup, and Dijon mustard. Spread the glaze over the meatloaf.
- Bake for 25 minutes, until the meatloaf is cooked through and the vegetables are tender. Let cool slightly before portioning into a meal-prep container.