Monday, October 1, 2012

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.

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