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 »
    Poached Sablefish and Bok Choy with Lemongrass, Ginger, and Chili
    Mussels with Tomato, Saffron, and Fennel

    Mussels with Tomato, Saffron, and Fennel

    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.