Apple, goat cheese and maple mini-meatloaves
Prep Time
Price Per Serving
Cooking Mode
1 egg
45 mL (3 tablespoons) tablespoons maple syrup
To taste salt and pepper
1 log of 100 g oz goat cheese
for garnish unpeeled apple slices for garnish
1 garlic clove
1 onion
10 mL (2 teaspoons) teaspoons dried basil
75 mL (⅓ cup) cup bread crumbs
450 g (1 lb) lb lean ground pork
10 mL (2 teaspoons) teaspoons cornstarch
15 mL (1 tablespoon) tablespoon brown sugar
15 mL (1 tablespoon) tablespoon lemon juice
125 mL (½ cup) cup peeled and diced apples
1 egg
45 mL (3 tablespoons) tablespoons maple syrup
To taste salt and pepper
1 log of 100 g oz goat cheese
for garnish unpeeled apple slices for garnish
1 garlic clove
1 onion
10 mL (2 teaspoons) teaspoons dried basil
75 mL (⅓ cup) cup bread crumbs
450 g (1 lb) lb lean ground pork
10 mL (2 teaspoons) teaspoons cornstarch
15 mL (1 tablespoon) tablespoon brown sugar
15 mL (1 tablespoon) tablespoon lemon juice
125 mL (½ cup) cup peeled and diced apples
Directions
1Preheat oven to 200°C (400°F).
2In a small bowl, mix diced apple with lemon juice. Add brown sugar and cornstarch, and stir well. Reserve.
3In a large bowl, combine ground pork, breadcrumbs, basil, onion, garlic, egg and maple syrup. Season with salt and pepper to taste.
4Divide half of pork mixture among 8 oiled muffin tin cups and make a small hole in the centre of each.
5Place a goat cheese disc in each hole and top with 15 mL (1 tablespoon) of the apple mixture. Divide up remaining pork to cover and press down gently around the edges to seal well. Garnish each mini-loaf with an apple slice.
6Bake in the oven for about 25 minutes, or until meat is cooked through and no longer pinkish. Serve with a green salad and crusty bread.
Disclaimer
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Personal Note
Personal Note