Beef Mini Meat Loaves with Veggie Pizza Sauce

Mini meat loaves are the perfect meal for families who have staggered schedules as you can make a batch to tuck some in the fridge or freezer and reheat as needed. Including the grated carrot is a good way to get more veggies into the meal and enhance the juiciness of the meat loaves. Using the Furlani garlic bread/milk mixture (known as a panade) is a great way to ensure tender, juicy meat loaves along with a bonus garlic flavour hit.

1 tbsp (15 mL) vegetable oil

⅓ cup (75 mL) diced onion (about 1 small)

½ cup (125 mL) finely shredded carrot (about 1 medium)

1 loaf (284 g) Furlani garlic bread

½ cup (125 mL) milk

1 ½ lb (750 g) Canadian Lean Ground Beef

1 egg, beaten

1 tsp (5 mL) Italian seasoning or dried oregano

½ tsp (2 mL) salt

¼ tsp (1 mL) pepper

1 can (213 mL/7.5 oz) pizza sauce, divided

2 tbsp (30 mL) EACH grated Parmesan and shredded mozzarella or Havarti cheese

Veggie Pizza Sauce

1 tbsp (15 mL) olive oil

1 cup (250 mL) sliced mushrooms

½ cup (125 mL) EACH diced sweet green and yellow pepper

1. Heat oil in medium nonstick skillet over medium-high heat. Cook onion, stirring, for 3 minutes, until starting to soften. Add carrot and cook, stirring for 2 to 3 minutes or until softened. Remove from heat; set aside and let cool.

2. From the mid-section of one piece of the Furlani garlic bread loaf, cut two 1-inch (2.5 cm) thick slices. Tear the slices into pieces, and combine with the milk in a large bowl; let stand 5 minutes.

3. To the soaked bread, add the beef, egg, reserved carrot and onion, Italian seasoning, salt, pepper and 2 tbsp (30 mL) of the pizza sauce. Mix lightly but thoroughly to blend.

4. Divide mixture among 12 muffin cups, pressing into cups. Use ¼ cup (60 mL) of the remaining pizza sauce and spoon about 1 tsp (5 mL) on top of each mini meat loaf; reserve about ½ cup (125 mL) for the Simple Veggie Pizza Sauce. Combine the cheeses; dividing evenly, sprinkle on top of the meat loaves.

5 Bake in preheated 375°F (190°C) oven for 25 to 30 minutes or until digital instant-read thermometer inserted into centre of several meat loaves registers 160°F (71°C).

6. Meanwhile, prepare the remaining Furlani garlic bread according to package directions. Make the Veggie Pizza Sauce: Heat olive oil in nonstick skillet over medium-high heat; add mushrooms and sweet peppers and cook, stirring occasionally, for 10 minutes or until browned and any liquid has evaporated. Add reserved pizza sauce; heat through, adding a splash of water to thin the sauce, if necessary.

7. Serve meat loaves with the Veggie Pizza Sauce and warm Furlani garlic bread.

Tip

To sop up all the Veggie Pizza Sauce, serve with Furlani garlic bread or Fulani Texas toast or both!

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