Mini beef, blueberry and lentil meatloaf

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Love meatloaf but feel guilty about not eating enough veggies? This meatloaf made with B.C. blueberries and lentil, in addition to ground beef, is the perfect compromise that delivers on taste and health benefits. 

Blueberry chipotle BBQ sauce

1/2 cup B.C. blueberries (fresh or frozen)
1/3 cup brown sugar, packed
1/4 cup tomato ketchup
1 tbsp apple cider vinegar
1 tbsp Dijon mustard
2 tsp chipotle pepper in adobo sauce, finely chopped, optional

In a saucepan over high heat, bring the blueberries, brown sugar, ketchup, vinegar, mustard and chipotle to a boil, reduce heat to low and simmer for 8 to 10 minutes until thickened.

Allow to cool then puree in a blender or with a hand blender.

Mini meatloaves

1 lb lean ground beef
1/2 cup B.C. blueberries (fresh or frozen), do not thaw if using frozen
1/2 cup lentils, cooked and cooled, use canned if desired
1/3 cup bread crumbs
1/3 cup grated onion
1/4 cup finely grated carrot
1 large egg
1 tbsp tomato ketchup
2 tsp Dijon mustard
1 tsp Worcestershire sauce, optional
1 tsp garlic powder
1 tsp mild paprika
1 tsp salt
1/2 tsp pepper

Pre-heat oven to 375°F . Grease the mini loaf pan.

Mix the ingredients together in a large bowl until combined. Press mixture into mini loaf pan.

Set aside 2 tbsp of BBQ sauce for dipping, then spread the remaining over top of meatloaves.

Bake in pre-heated oven for 15 minutes.

Raise the heat to 425°F and bake for another 5 to 7 minutes, until centre reaches 175°F.  

Allow to rest for 10 minutes before serving.