Preparation time:
10 minutes
Total time:
35 minutes
Makes:
4 servings

Ingredients

1 cup canned lentils, drained and rinsed
450 g lean ground beef
1 cup bread crumbs
2 egg yolks
1/4 cup ketchup
4 tsp Worcestershire sauce
2 tsp Dijon mustard
2 tsp onion powder
1 tsp garlic powder
1/4 tsp salt

Glaze

1/4 cup ketchup
1 1/2 tsp brown sugar
1 tsp Dijon mustard

Directions

Preheat oven to 400F. Spray a 12-cup muffin pan with oil.
Pat lentils dry with kitchen towel, then stir with beef and bread crumbs in a large bowl until combined. Stir in yolks, ketchup, Worcestershire sauce, Dijon, onion and garlic powders and salt until combined. Divide among muffin cups. Smooth tops. For glaze, stir together ketchup, brown sugar and Dijon in a small bowl. Brush over meat loaves.
Bake in centre of oven until a thermometer inserted into centre of meat loaves reads 175F, 20 to 25 min. Let stand for 5 min before serving.

Originally published in the Today?s Parent March 2016 issue. Photo by Roberto Caruso.
Nutrition (per Serving)

calories
472
protein
32 g
carbohydrates
40 g
fat
20 g
fibre
4 mg
iron
6 mg
sodium
960 mg

The post Lentil and Beef Mini Meat Loaves appeared first on Today's Parent.

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