Mini Meatloaves with Balsamic Glaze
These mini meatloaves bake in just 30 minutes, are loaded with veggies, and topped with the most deliciously sweet and tangy balsamic glaze!
Servings: 5 servings
Ingredients
For the Balsamic Glaze
- 1/4 cup Dijon mustard
- 3 tablespoons balsamic vinegar
- 3 tablespoons coconut aminos
- 2 tablespoons honey
- 1 1/2 teaspoons garlic powder
For the Meatloaves
- 1 1/2 pounds ground beef
- 2 cups shredded kale - we used lacinato, but curly kale or spinach will work, too
- Balsamic glaze
- 1/2 cup breadcrumbs or almond flour*
- 1 egg
- 1 teaspoon coarse sea salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 5 strips of bacon cut in half crosswise
Instructions
- Preheat the oven to 375 F.
- In a large bowl, mix the ground beef, kale, 1/4 cup of the balsamic glaze, breadcrumbs, almond flour, sea salt, onion powder, garlic powder, and pepper until it's evenly combined, then set aside.
- Line a rimmed baking sheet with parchment paper, then shape the meat mixture into 5 small loaves. Top each mini meatloaf with 2 pieces of bacon, then glaze with the balsamic sauce.
- Bake for 30-35 minutes, until the tops of the meatloaves are browned and the internal temperature has reached 160 F.
Notes
You can use whatever breadcrumbs you prefer here! We used these for gluten free, but you can also make your own from bread, grind up oats, or use almond flour for a grain-free swap.
If you'd like your bacon to get a little bit more crisp, turn on your broiler and let the meatloaves cook for a few more minutes, but watch them closely to make sure that the meatloaves and the parchment don't burn!
Nutrition
Calories: 559kcal | Carbohydrates: 22g | Protein: 30g | Fat: 38g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 2g | Cholesterol: 144mg | Sodium: 1152mg | Potassium: 595mg | Fiber: 2g | Sugar: 9g | Vitamin A: 2742IU | Vitamin C: 25mg | Calcium: 133mg | Iron: 4mg