Harvest Meatloaf Cups

INGREDIENTS
1 teaspoon olive oil
1/2 pound ground beef
1/2 pound ground pork
1/4 cup onion, finely chopped
2 cloves garlic, minced
1/2 teaspoon salt
1/8 teaspoon pepper
1 tablespoon Hot Sauce
1.5 tablespoons Dijon mustard
4 springs of fresh thyme
1/4 cup flat-leaf parsley, chopped
1/4 cup Panko breadcrumbs (or saltines)
1/8 cup milk
1 large egg
1 large carrot peeled and grated
1 large zucchini grated
1/2 cup sharp shredded cheddar cheese
1 puff pastry sheet, defrosted

DIRECTIONS

  1. Preheat oven to 400 degrees.
  2. Put olive oil into a large skillet and heat it up over medium heat. Add your onion, cook for 2-3 minutes, add garlic and cook until fragrant, another 30 seconds. Set it aside. Now turn the heat up to medium high, and add ground beef and pork. Cook until just about browned, set aside too cool.
  3. In a large bowl, combine cooled onion, garlic, ground beef and pork with all the rest of the ingredients from salt down to the 1/2 cup of shredded cheddar. You can use a spoon to combine everything, I use my hands, it mixes so much easier.
  4. Now take a muffin pan, grease it and set aside. *Don’t forget to grease the pan* Take your thawed puff pastry sheet cutting it in thirds length-wise along the folds. Cut those three long pieces into three smaller pieces in the opposite direction, you’ll end up with 9 pieces.
  5. Place each of those rectangles of pastry dough into the muffin tins, letting the corners hang over each tin. Now spoon about a tablespoon and a half of your meat mixture into each. Go back and continue to fill until the mixture is all set.
  6. Add a sprinkling of panko breadcrumbs and cheese to top.
  7. Pop into the oven and bake for 15-17 minutes until your pastry is nicely browned.
  8. Let cool for 1-2 minutes then loosen with a rubber tip spatula and remove from tins.

NOTES

**DON’T FORGET TO GREASE THE PAN**
I would add bacon pieces to the mixture next time

 

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