Cranberry-Glazed Mini-Meatloaves

Categories: Diet, Dinner

Ingredients

• 1 1/2 slices whole-wheat bread, trimmed and torn into pieces.
• 1/4 cup skim milk
• 1 jar whole berry cranberry sauce (220g/8oz)
• 2 teaspoons cider vinegar
• 2 teaspoons brown sugar
• 2 teaspoons grated fresh ginger
• 1/2 teaspoon cinnamon
• pinch ground allspice
• non-stick cooking spray
• 1/2 green bell pepper, seeded and finely chopped
• 1/2 red bell pepper, seeded and finely chopped
• 1/2 onion, finely chopped
• 540 grams (11/4 pounds) extra lean ground beef
• 1/4 cup plain dry bread crumbs
• 1 large egg, lightly beaten
• 1 1/2 teaspoons cajun seasoning
• 1/2 teaspoon grated garlic

Directions

1. Preheat oven to moderate (350 F,). Line a rimmed baking dish with non-stick baking paper.

2. Combine the bread and milk in a bowl and set it aside until the bread is softened – about 10 minutes.

3. Meanwhile, to make the glaze, combine the cranberry sauce, vinegar, brown sugar, ginger, cinnamon, and allspice in a medium bowl. Set aside.

4. Spray a non-stick skillet with cooking spray and heat over medium heat. Add the bell peppers and onion; cook, stirring occasionally, until the vegetables are tender, about 8 minutes. Remove the skillet from the heat; let the vegetables cool about 5 minutes.

5. Add the vegetables to the bread mixture. Gently add the beef, bread crumbs, egg and cajun seasoning, stirring just until blended. Divide the mixture into 6 pieces; form each piece into a loaf shape. Place the loaves onto the baking sheet. Make an indentation on the top of each loaf and put a portion of the glaze onto each.

6. Bake for 30 to 35 minutes. Let the loaves stand for about 5 minutes before serving.

Email to a friend | Print this recipe | Back