Français
Meatloaf Au Gratin
Meatloaf Au Gratin, a comfort food clasic, our recipe is prepared using our Onion Chive Dip Mix.
Preheat the oven to 450 F (230 C).
In a bowl, beat the ONION CHIVE DIP MIX, salt, cayenne, Worcestershire sauce, mustard (or Honey Beer Dipping Mustard) and ketchup (or Chunky Country Ketchup). Add the ground meat and mix well. Sprinkle the breadcrumbs over and blend evenly into the meat.
Pack the meat mixture into the baker, top with the shredded cheese and bake for 20 minutes.
Optional garnish: While the meatloaf bakes, heat olive oil in a small skillet and sauté the onion, green pepper and celery just until the colours brighten and they are starting to soften, about 2-3 minutes. Remove from the heat and stir in the rosemary. Garnish the meatloaf.
Just multiply all the ingredients by 4, and add a beaten egg to help bind the mixture. Bake for the same amount of time. To unmold the meatloaves from the muffin tins, run a knife around each mini loaf and carefully lift out, using two soup spoons – these are very delicate
Ingredients
Directions
Preheat the oven to 450 F (230 C).
In a bowl, beat the ONION CHIVE DIP MIX, salt, cayenne, Worcestershire sauce, mustard (or Honey Beer Dipping Mustard) and ketchup (or Chunky Country Ketchup). Add the ground meat and mix well. Sprinkle the breadcrumbs over and blend evenly into the meat.
Pack the meat mixture into the baker, top with the shredded cheese and bake for 20 minutes.
Optional garnish: While the meatloaf bakes, heat olive oil in a small skillet and sauté the onion, green pepper and celery just until the colours brighten and they are starting to soften, about 2-3 minutes. Remove from the heat and stir in the rosemary. Garnish the meatloaf.
Just multiply all the ingredients by 4, and add a beaten egg to help bind the mixture. Bake for the same amount of time. To unmold the meatloaves from the muffin tins, run a knife around each mini loaf and carefully lift out, using two soup spoons – these are very delicate