Protein Upgrade | Mustard-Glazed ORGANIC Beef Mini Meatloaf Traybake
with Brussels Sprouts & Cauliflower
Cooking time
20 minutes
Servings
2/4
Calories
530 /serving
Whole-grain mustard gives a whole lotta oomph to a comfort food classic. Making mini versions of meatloaf is a win-win scenario for the senses: there’s the appeal of personalized portions, plus it allows the ground beef—certified organic, so it’s better for you and the environment—to cook through alongside veggies on a sheet pan. So put Brussels sprouts and florets of cauliflower in your traybake to get good and golden. Brush a mix of mustard, tomato paste and demi-glace over top to impart a gorgeous glaze.
We will send you:
- 340g Organic lean ground beef (raised without antibiotics by Canadian farmers)
- 300g Brussels sprouts
- 300g Cauliflower florets
- 15ml Whole-grain mustard
- 30ml Tomato paste
- 12g Beef demi-glace
- 10g Lively Garlic & Oregano spices (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, sunflower oil, oregano, parsley, chives)
Contains: Mustard, Sulphites
You will need:
Sheet pan
Oil
Salt & pepper (S&P)
Basting brush
Parchment paper
Total Fat
30 g
Saturated Fat
11 g
Sodium
1340 mg
Total Carb
27 g
Sugars
7 g
Protein
43 g
Fibre
10 g
Preparation
Mise en place
Preheat the oven to 450°F. Remove the root ends of the Brussels sprouts; halve lengthwise (quarter if large).
Prepare the meatloaves & vegetables
On a lined sheet pan, toss the Brussels sprouts and cauliflower (halve if large) with a drizzle of oil, ⅓ of the spices and S&P. In a large bowl, combine the beef, ½ the demi-glace, ½ the tomato paste, the remaining spices and S&P. Form into 2 small loaves (double for 4 portions). Add to the pan of vegetables.
Make the glaze
In a small bowl, combine the mustard, and remaining tomato paste and demi-glace.
Roast the meatloaves & vegetables
Roast the meatloaves and vegetables, stirring the vegetables and brushing the meatloaves with the glaze halfway, 15 to 18 min., until the meatloaves* are cooked through and the vegetables are tender.
Plate your dish
Divide the meatloaves (slice beforehand if desired) and vegetables between your plates. Bon appétit!
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*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
