Nick’s Pick | Maple-Mustard Glazed Beef Mini Meatloaves
over Mashed Potatoes with Roasted Broccoli
Cooking time
35 minutes
Servings
2/4
Calories
690 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. Meatloaf? Yes, please. Mini meatloaves? Absolutely! The simple twist of creating individual portions gives this weekday-meal standard a makeover. And it adds loads of fun and pleasure, both in the kitchen and at the table. You’ll glaze each ground beef mini meatloaf with a dynamic duo of maple and mustard, then hit it with broil for a couple of minutes—just wait until you taste it with a forkful of fluffy mash and perfectly browned broccoli.
We will send you:
- 250g Canadian-raised lean ground beef
- 450g Potatoes
- 1 Shallot (or onion)
- 300g Broccoli florets
- 20g Panko
- 30ml Vegetable demi-glace
- 15ml Maple syrup
- 15ml Dijon mustard
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Milk, Mustard, Sulphites, Wheat
You will need:
Medium pot
Large oven-safe pan
Strainer
Peeler
Sheet pan
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Basting brush
Total Fat
31 g
Saturated Fat
14 g
Sodium
880 mg
Total Carb
72 g
Sugars
14 g
Protein
36 g
Fibre
9 g
Preparation
Make the mash
Preheat the oven to 450°F. Bring a medium pot of salted water to a boil. Peel and medium-dice the potatoes. Add to the pot of boiling water and boil, 14 to 16 min., until tender. Reserving ½ cup cooking water (double for 4 portions), drain and return to the pot. Off the heat, add 2 tbsp butter (double for 4 portions). Mash, gradually adding the reserved cooking water until you achieve your desired consistency; season with ⅓ of the spices and S&P. Keep warm.
Roast the broccoli
Meanwhile, halve the broccoli if large. On a lined sheet pan, toss with a drizzle of oil, ½ the remaining spices and S&P. Roast, stirring halfway, 14 to 18 min., until tender.
Prepare & cook the meatloaves
Meanwhile, halve, peel and mince the shallot. In a large bowl, combine the beef, shallot, panko, ½ the mustard, ½ the demi-glace, the remaining spices and S&P. Form into 2 small loaves (double for 4 portions). In a large, oven-safe pan, heat a drizzle of oil on medium-high. Add the meatloaves* and cook, partially covered, 5 to 7 min. on one side, until browned and partially cooked. Flip, transfer to the oven and roast, 8 to 10 min., until cooked through.
Make the glaze
Meanwhile, in a small bowl, combine the maple syrup, remaining mustard and demi-glace, 1 tsp water (double for 4 portions) and S&P.
Finish & serve
When the meatloaves are cooked through, remove from the oven and switch the oven to broil. Brush the meatloaves with the glaze and broil, 2 to 3 min., until beginning to brown. Divide the mash between your plates. Top with the meatloaves and broccoli. Bon appétit!
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*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
