Sunday Dinner: Tomato-Glazed Mini Meatloaves

Sunday Dinner: Tomato-Glazed Mini Meatloaves is a dairy free main course. For $1.68 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 600 calories, 29g of protein, and 49g of fat each. Head to the store and pick up onion, carrot, eggs, and a few other things to make it today. 814 people found this recipe to be yummy and satisfying. It is brought to you by Simple Bites. From preparation to the plate, this recipe takes around 40 minutes. With a spoonacular score of 72%, this dish is solid. Similar recipes include Glazed Mini Meatloaves, Mini Turkey Meatloaves Sheet Pan Dinner - Rachel Cooks, and Sun-Dried Tomato Mini Meatloaves.

Servings: 6

Preparation duration: 20 minutes

Cooking duration: 20 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Combine glaze ingredients in a small saucepan, and simmer, whisking constantly, for 2 minutes until coconut oil is dissolved and glaze is satin smooth. Set aside.Preheat your oven to 350 degrees. Tear the bread into chunks and then blend it, in a food processor, into breadcrumbs. Place the breadcrumbs in a large bowl. You should have about 1 cup.Add the onion, garlic, celery, and carrot to the food processor, and pulse it until they are finely chopped.Heat a large skillet over medium heat. Once the skillet is hot, coat the bottom with olive oil, and heat the oil for a minute; add the finely chopped vegetables. Season with salt and pepper, and cook, stirring frequently, until they begin to brown, about 10 to 15 minutes.Add the vegetables to the large bowl with breadcrumbs, then add the remaining ingredients. Stir the ingredients together with a fork or your hands.With wet hands, form the mixture into twelve 3-inch meatballs; each will weigh about 4 ounces.Space meatballs so that they are not touching, in a baking dish. Drizzle or brush each meatball with a teaspoon or so of the tomato glaze you made earlier, and bake until cooked through, about 20 minutes (an instant-read thermometer inserted into the center of a cooked meatball will register 160 to 165F)Serve with additional glaze if desired.

 

Step by step:

1. Combine glaze ingredients in a small saucepan, and simmer, whisking constantly, for 2 minutes until coconut oil is dissolved and glaze is satin smooth. Set aside.Preheat your oven to 350 degrees. Tear the bread into chunks and then blend it, in a food processor, into breadcrumbs.

2. Place the breadcrumbs in a large bowl. You should have about 1 cup.

3. Add the onion, garlic, celery, and carrot to the food processor, and pulse it until they are finely chopped.

4. Heat a large skillet over medium heat. Once the skillet is hot, coat the bottom with olive oil, and heat the oil for a minute; add the finely chopped vegetables. Season with salt and pepper, and cook, stirring frequently, until they begin to brown, about 10 to 15 minutes.

5. Add the vegetables to the large bowl with breadcrumbs, then add the remaining ingredients. Stir the ingredients together with a fork or your hands.With wet hands, form the mixture into twelve 3-inch meatballs; each will weigh about 4 ounces.Space meatballs so that they are not touching, in a baking dish.

6. Drizzle or brush each meatball with a teaspoon or so of the tomato glaze you made earlier, and bake until cooked through, about 20 minutes (an instant-read thermometer inserted into the center of a cooked meatball will register 160 to 165F)

7. Serve with additional glaze if desired.

Nutrition Information:

covered percent of daily need