alive logo

Juicy Mini Meatloaves with Red Wine Glaze and Whipped Yams

Serves 6


    Juicy Mini Meatloaves with Red Wine Glaze and Whipped Yams

    Serving individual mini meatloaves is easily a family favourite. Perfectly proportioned and accompanied by creamy whipped yams and tender-crisp green beans, it’s an eye-catching dinner with Red Wine Glaze adding an incredible flavour punch.


    Juicy Mini Meatloaves with Red Wine Glaze and Whipped Yams


    Red wine glaze
    • 1 cup (250 mL) full-bodied dry red wine
    • 2 Tbsp (30 mL) coconut nectar (see tip)
    • 1 tomato, diced
    • Pinch of sea salt
    Mini meatloaves
    • 2 tsp (10 mL) coconut oil
    • 1/4 cup (60 mL) very finely diced onion
    • 2 garlic cloves, smashed and minced
    • 1/2 peeled apple, grated
    • 1 Tbsp (15 mL) ground flaxseed
    • 2 Tbsp (30 mL) warm water
    • 1 lb (450 g) ground bison or grass-fed, organic lean ground beef
    • 1/4 cup (60 mL) good quality prepared BBQ sauce
    Whipped sweet potatoes
    • 2 cups (500 mL) peeled and diced sweet potatoes
    • 1 Tbsp (15 mL) coconut oil
    • 2 tsp (10 mL) coconut nectar (see tip)


    Per serving:

    • calories292
    • protein17g
    • fat12g
      • saturated fat8g
      • trans fat0g
    • carbohydrates21g
      • sugars4g
      • fibre3g
    • sodium92mg



    In blender, place Red Wine Glaze ingredients and whirl until chunky. Transfer to small saucepan and bring to a boil over medium heat. Gently boil, uncovered, until mixture is reduced by half and thickened, about 20 minutes. Stir often.

    Meanwhile, preheat oven to 350 F (180 C). Generously grease 6 cups of a muffin pan and set aside.

    In small skillet, heat oil. Add onion and sauté until softened. Stir in garlic and grated apple until aromatic and apple is softened, about 1 minute. Place in large bowl.

    Dissolve flaxseed in warm water and let stand for a minute until thickened. Add to large bowl containing apple mixture and also add ground meat and BBQ sauce. Using fork or your hands, blend mixture together until well combined.

    Divide mixture into 6 portions and gently pack into prepared pan. Bake in preheated oven for 20 minutes or until meat is no longer pink in centre and a meat thermometer registers 160 F (70 C) when inserted in centre. Spoon 1 Tbsp (15 mL) thickened Red Wine Glaze over each mini loaf halfway through baking.

    While loaves bake, steam diced sweet potatoes until soft, about 10 minutes. Drain and transfer to food processor or blender along with coconut oil and nectar. Whirl, scraping down sides of bowl, until mixture is smooth and creamy. Add splash of water if needed, being careful not to add too much or mixture will be too sloppy to pipe.

    When loaves are fully baked, remove from oven and rest loaves in pan for 10 to 15 minutes to firm up. Lift out and serve on heated plates with a piping of whipped sweet potatoes and additional spoonfuls of Red Wine Glaze drizzled over top. Serve with complementary vegetables, such as steamed fresh green beans, asparagus, or broccoli.

    Tip: Can’t locate coconut nectar? Substitute maple syrup and a generous pinch of salt.



    SEE MORE »
    Fruity Tofu with Sweet Potato Wedges
    Beet Falafel Burgers with Dilly Tahini Sauce

    Beet Falafel Burgers with Dilly Tahini Sauce

    If a falafel and burger had a love child, this would be it. The result of this hybrid is a vibrantly coloured, complex-flavoured veggie burger you’ll flip over. You can also serve them between toasted hamburger buns with toppings such as sliced cucumber, sliced tomato, and arugula.  Holding it together Many plant-based burgers are crumbly and weak, risking a patty that ends up between the grill grates instead of intact on your plate. Keep your burgers together by forming patties no larger than 1 in (2.5 cm) thick, which ensures a nice, even crust on the outside and a thoroughly warmed-through centre, then chilling the patties before grilling. You can also consider using a burger mould, which gives you denser, equally sized patties that cook evenly. Be sure your grill grates are well greased.  Deep freeze You can freeze uncooked falafel burgers on a parchment paper-lined baking sheet or plate and then transfer frozen patties to an airtight container. When ready, just thaw and cook as instructed. Falafel cooking options To bake: Arrange falafel on parchment-lined baking sheet and brush lightly with oil; bake at 375 F (190 C) for 25 minutes, or until crispy on the outside and heated through. To pan fry: Heat large skillet over medium heat. Once hot, add 1 Tbsp oil (15 mL) for each 2 burgers in the pan, swirl to coat pan and cook for 3 to 4 minutes, or until underside is browned. Then flip carefully and cook for 2 to 3 minutes more.