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Mini Meatloaves with Tomato Gravy

Presented by Executive Chef Sue Erickson on KARE 11 September 22, 2007
Servings 4
Prep Time

Ingredients

  • 3/4 cup grated Parmesan cheese divided
  • 1/2 cup panko bread crumbs
  • 4 cloves garlic pressed, divided
  • 2 tablespoons cream
  • 2 tablespoons Lunds and Byerlys Tuscan seasoning divided
  • 2 tablespoons minced flat leaf parsley
  • 1 tablespoon Lunds and Byerlys Worchestershire sauce
  • 2 teaspoons grated lemon zest
  • 1 egg beaten
  • salt and pepper to taste
  • 1-1/2 pounds meatloaf mixture (ground beef pork and veal)
  • 3 tablespoons olive oil divided
  • 1 cup Lunds and Byerlys Diced Cajun Trinity produce
  • 3 tablespoons sun-dried tomato paste

Instructions

  1. Preheat oven to 425F.
  2. In large mixing bowl combine ½ cup Parmesan, panko, 2 cloves pressed garlic, cream, 1 tablespoon Tuscan, parsley, Worcestershire, lemon zest, egg, salt and pepper. Gently stir in meat loaf mixture. Form meat mixture into 4 loaves 1½ inch thick. Spray rimmed baking sheet with cooking oil. Place meatloaves on prepared sheet. Drizzle with 1 tablespoon olive oil. Bake 15 minutes; sprinkle remaining Parmesan over loaves; return to oven and bake until internal temperature reaches 160F, about 5-6 minutes longer.
  3. While meatloaves bake, heat remaining olive oil in skillet over medium high heat.
  4. Add trinity mixture and Tuscan; sauté 8-10 minutes. Stir in remaining garlic and tomato paste; cook for 1-2 minutes. Whisk in beef broth; bring to a boil. Cook until thickened, about 7-8 minutes.