Barbecue Mini Meatloaves

Ingredients

• (1 pound) Ground Pork
• (1 pound) Ground Beef - 1 lb - (85% Lean)
• (1 cup) Carrot, finely grated
• (1/2 cup) Green onions, thinly sliced
• (1/4 cup) Ground flaxseed
• (1/2 tsp) Black Pepper
• (1) egg, lightly beaten (optional**)
• (2/3 cup) Barbecue Sauce***

Directions

Barbecue Mini-Meatloaves

Submitted by Amanda Senese (adapted from a Cooking Light recipe)

This recipe calls for Italian seasoned ground pork. You can use Riemer Family Farm Italian Bulk Sausage or make your own using the recipe posted here.

Coat 16 muffin cups with oil or cooking spray. Combine pork, beef, carrot, green onions, flaxseed, black pepper, and egg if using. 

Mix with hands until just combined. Divide evenly among prepared cups. Make an indentation in each mini meatloaf and top with about 2 teaspoons of barbecue sauce. Bake at 350 degrees for 15-20 minutes or until a thermometer inserted in the center registers 160 degrees.  

** Egg isn’t really necessary because the ground flaxseed helps keep the loaves together.

*** Homemade barbeque sauce is the best! Or choose your family’s favorite.

**** “Smash Burger” style on an outdoor flat top grill:

Directions: Preheat flat top grill over medium-high heat. Oil the grill with avocado oil (or oil of choice). Shape meat mixture into 16 loose balls. Place on the grill and smash with a large flat spatula. Cook approximately 2-3 minutes per side until golden brown and cooked through.