Mini Meat Loaves

Mini Meat Loaves

Makes 12 individual loaves.

1 cup chopped yellow onion
½ cup finely diced celery
2 tablespoons olive oil or coconut oil
½ cup finely diced red bell pepper
2 cloves garlic, minced 1pound ground turkey
1 pound ground beef, preferable grass-fed
1 cup rolled oats
2 eggs, lightly beaten
2 tablespoons Dijon mustard
1 cup ketchup
2 tablespoons Asian sesame oil (not toasted sesame oil!)
1 tablespoon Worcestershire sauce
1 teaspoon crushed cumin seed
1 teaspoon dried marjoram
1 cup cooked fresh or frozen corn
Salt and pepper
1 ½ tablespoons soy sauce

In a medium skillet, combine the onion and celery with the olive or coconut oil. Cover and cook over medium heat for 3 to 5 minutes, until soft. Uncover and raise the heat to medium-high.  Add the bell pepper and garlic and sauté for 3 to 5 minutes longer, until all the vegetables are soft and the onion is beginning to color. Remove from the heat and let cool to tepid.

Meanwhile, in a large bowl, combine the ground turkey and beef with the oats, eggs, ½ cup ketchup, the mustard, 1 tablespoon of the sesame oil, the Worcestershire sauce, cumin seed, marjoram, and corn. Add some salt and pepper to season. Mix with your hands or a wooden spoon to blend well. Add the cooled onion mixture and blend well.

Preheat oven to 375 F. Oil a muffin pan and form the mixture into individual medium-sized balls and drop into each muffin slot. Place muffin tin on a baking sheet to catch any drippings while baking. 

In a small bowl, stir together the remaining ½ cup ketchup and 1 tablespoon sesame oil with the soy sauce. Paint the meat loaves with this glaze and bake for 25 minutes, or so until the meat is cooked but still moist.  Be careful not to overcook!  A meat thermometer should read 160 degrees.

Serve one meat loaf per person. Leftovers can be frozen.

Recipe from The Acid Reflux Solution by Jorge E. Rodriguez, MD