Meatloaf Au Gratin

Meatloaf Au Gratin, a comfort food clasic, our recipe is prepared using our Onion Chive Dip Mix.

Yields2 Servings
ALL YOU NEED
 1/4 tsp (1 ml) salt
 1/4 tsp (1 ml) cayenne
 1 tsp (5 ml) Worcestershire Sauce
 1/2 pound (230 g) lean ground veal or beef
 4 tbsp (60 ml) dry breadcrumbs
 1/2 cup (120 ml) shredded Monterey Jack cheese
 4 tsp (full packet for larger recipe) Onion Chive Dip
 2 small garlic clove, minced
 Optional garnish
 1/2 onion, diced
 1/4 green pepper, diced
 1/2 celery stalk, diced
 2 tsp (10 ml) olive oil
 A few fresh rosemary leaves, chopped
ALL YOU DO
1

Preheat the oven to 450 F (230 C).

2

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.

3

Pack the meat mixture into the baker, top with the shredded cheese and bake for 20 minutes.

4

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.

To make 8 muffin sized meatloaves
5

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

Category

Ingredients

ALL YOU NEED
 1/4 tsp (1 ml) salt
 1/4 tsp (1 ml) cayenne
 1 tsp (5 ml) Worcestershire Sauce
 1/2 pound (230 g) lean ground veal or beef
 4 tbsp (60 ml) dry breadcrumbs
 1/2 cup (120 ml) shredded Monterey Jack cheese
 4 tsp (full packet for larger recipe) Onion Chive Dip
 2 small garlic clove, minced
 Optional garnish
 1/2 onion, diced
 1/4 green pepper, diced
 1/2 celery stalk, diced
 2 tsp (10 ml) olive oil
 A few fresh rosemary leaves, chopped

Directions

ALL YOU DO
1

Preheat the oven to 450 F (230 C).

2

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.

3

Pack the meat mixture into the baker, top with the shredded cheese and bake for 20 minutes.

4

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.

To make 8 muffin sized meatloaves
5

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

Notes

Meatloaf Au Gratin
IngredientsDirections