Mustard-Crusted Mini Meatloaves
20m prep 30m cook 50m ready
Mini meatloaves with a Dijon mustard crust, served with roasted apple wedges. A quick and flavorful weeknight dinner.
Ingredients
- 1 1/4 lb ground meat (beef or dark-meat turkey)
- 1 small zucchini grated
- 1/3 cup seasoned breadcrumbs
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 tbsp Dijon mustard
- 3 Gala or Empire apples each cored and cut into 8 wedges
- 1 tsp fresh rosemary chopped
- 1/4 tsp cayenne
- 1 tbsp extra virgin olive oil
- Snipped chives for topping
Nutrition (per serving, estimated)
Estimated based off 8 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 21.5 mg
- Iron: 4 mg
- Magnesium: 44 mg
- Phosphorus: 280 mg
- Potassium: 592 mg
- Zinc: 4.1 mg
Let's Cook
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Step 1.
Preheat the oven to 425°F. Line a rimmed baking sheet with foil.
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Step 2.
In a large bowl, combine 1¼ pounds ground meat, 1 small grated zucchini, ⅓ cup seasoned breadcrumbs, ½ teaspoon salt, and ½ teaspoon pepper. Mix until just combined.
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Step 3.
Divide the meat mixture into 4 equal portions and shape each into a small loaf. Place the loaves on the prepared baking sheet, spacing them apart. Brush the tops and sides of each loaf with 2 tablespoons Dijon mustard.
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Step 4.
In a separate bowl, toss 3 small cored and cut apples (each cut into 8 wedges) with 1 teaspoon chopped fresh rosemary, ¼ teaspoon cayenne, 1 tablespoon extra virgin olive oil, and a pinch of salt until evenly coated.
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Step 5.
Arrange the apple wedges around the meatloaves on the baking sheet. Bake for 30 minutes, or until the meatloaves are cooked through (165°F on an instant-read thermometer).
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Step 6.
Remove from the oven and garnish with snipped chives before serving.
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