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Glazed mini meatloaves
Glazed mini meatloaves
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Try these mouthwatering mini glazed meatloaves paired with a refreshing bocconcini and tomato salad for a timeless family favorite.
Ingredients:
  • 250g rashers Brand middle bacon, rind removed
  • 500g Brand pork and beef regular bolognese mince
  • 250.00 ml dry breadcrumbs
  • 1 brown onion, finely chopped
  • 1 zucchini, grated
  • 1 egg
  • 48.80 gm Worcestershire sauce
  • 5.90 gm Dijon mustard
  • 70.63 gm barbecue sauce
  • 16.00 gm brown sugar
  • 1 tsp horseradish cream
  • 220g cherry bocconcini, drained, torn
  • 4 Brand vine ripened tomatoes, cut into wedges
  • 1 bunch basil, leaves picked
  • 18.20 gm extra virgin olive oil
Instructions:
  • Preheat the oven to 180C (160C fan). Grease 6 holes in a 1-cup capacity mini loaf pan. Halve the bacon slices. Line each loaf pan with a strip of bacon, ensuring the ends hang over the pan edges.
  • Combine mince, breadcrumbs, onion, zucchini, egg, Worcestershire sauce, and mustard in a bowl. Season generously. Mix thoroughly with your hands until well combined. Fill loaf holes with mince mixture, pressing down firmly. Fold bacon ends over the top to cover. Bake for 15 minutes.
  • Prepare a flavorful glaze by combining barbecue sauce, brown sugar, horseradish cream, and 2 tablespoons of water in a small bowl. Line a baking tray with foil, then transfer the meatloaves onto it. Brush the meatloaves with the glaze. Bake for an additional 10-15 minutes until they are browned and fully cooked.
  • Combine bocconcini, tomato, fresh basil, and a drizzle of oil. Serve alongside the meatloaf.

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