Mini Meatloaves with Elderflower Barbeque Sauce

I needed a quick, portable lunch as we were all going in different directions this afternoon. Dylan and I were headed to a classmate's birthday party while Riley and Jake were headed to take photographs for the contest that Riley is entering. So, I decided to make some mini meatloaves (in a muffin tin). So easy!

Meatloaf
1 lb 96/4 organic grass fed ground beef
2 eggs
1/2 C panko breadcrumbs
1/2 C shredded pecorino cheese
2 C fresh spinach
freshly ground sea salt
freshly ground rainbow peppercorns
ground cumin

Blend everything together in a mixing bowl; I just use my hands. Place a handful of meat into buttered hollows of a muffin tin and preheat the oven to 350 degrees. I pressed a roasted fig half on the top of each one. Click here for my roasted fig process. Bake for 20 minutes. In the meantime prepare your barbeque sauce.

Elderflower Barbeque Sauce
1/2 C organic ketchup (Nothing but tomato sauce and sugar, please. Skip any ketchups with high fructose corn syrup!)
1 T molasses
1 T elderflower simple syrup
1 t minced garlic
1 T fig balsamic vinegar

Whisk all of the ingredients together and season to taste. Adjust, as needed - more water if it's too thick, more vinegar if it's too sweet, etc. This is a highly subjective process.

Spoon the barbeque sauce over the mini meatloaves. Return to the oven for another 20-25 minutes, until the meatloaves pull away from the sides of the muffin hollow.

Comments

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy. Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t...

You're Invited: Take a (Virtual) Hawaiian Holiday with #FoodNFlix

Fall Break, Oahu, October 2017 For June, I am hosting Food'N'Flix , the movie-watching, food-making group rallied by Heather of All Roads Lead to the Kitchen . This week, my older son was supposed to graduate from high school and we were supposed to leave on a family vacation to the Big Island. But, as enter our eleventh week of being sheltered in place to flatten the curve of the coronavirus, all of our summer plans were canceled, including this long-planned graduation trip to Hawaii. Boo. I understand the need to self-isolate. And we are abiding by the social distancing guidelines put in place by our state. But, boo, nonetheless. Oahu, October 2017 So for this month's Food'N'Flix, I chose to open up the field and let all of the food bloggers take a (virtual) Hawaiian holiday. My boys have been to Oahu several times with my parents in recent years as my dad grew up there and wanted to spend some time on the island with his grandsons. Ke...

Culinary Adventures with Camilla

Search This Blog