Mini Italian Meatloaf with Mini Parmesan and Green Onion Potato Gratin

Mini Italian Meatloaf with Mini Parmesan and Green Onion Potato Gratin

Serves 4

Meatloaf

Ingredients

• 1 lb lean ground beef
• 2 slices whole wheat bread, processed in the food processor (fresh bread crumbs)
• 4 Tablespoons grated Parmesan cheese
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried marjoram
• 1/2 teaspoon pepper
• 1/2 teaspoon salt
• 3 teaspoons Worcestershire sauce
• 1 teaspoon Dijon mustard
• 1 large egg
• 1 medium size red onion, finely chopped
• 1/2 cup marinara sauce, or flavored spaghetti sauce or ketchup (if you prefer)
• - to spread on top of the meatloaves before baking.

Instructions: Preheat oven at 375’F

1. Combine all meatloaf ingredients together in a bowl (with the exception of the marinara sauce which will be spread on top of the meatloaves before those go in the oven).
2. Divide the meat mixture into four and form into oval loaves.
3. Spread the Marinara Sauce over the loaves. Bake for 30 minutes.
4. Once baked, cover with foil to keep warm.

Potato Gratin

Ingredients 

• 3 medium size potatoes, scrubbed, peeled and thinly sliced (2.5 cm)
• 2 Tablespoons unsalted butter
• 1/2 cup cream
• 4 cloves garlic, minced
• 2 Tablespoons green onion, thinly sliced (+ 2 Tablespoons for sprinkling before serving)
• 1/2 teaspoon fresh cracked black pepper
• 1/2 teaspoon salt
• 1/2 cup grated Parmesan cheese

Instructions: Preheat oven at 375’F

Note: I used a Yorkshire Pudding baking pan to bake these mini potato gratins. If you have similar baking pans to which you can make small individual serving, that will be great. Otherwise, you can bake and gratinate this dish in a shallow 6 inch cake tin, or even a pie plate.

1. In a small sauce pan, heat butter and saute the garlic until soft about 2 minutes. Add the thinly sliced green onions and saute for a minute.
2. Add the cream into the sauteed mixture. Season with salt and pepper. Remove from heat.
3. Brush the bottoms of the baking pan with butter and arrange the first layer of potatoes. Spread a quarter of the cream mixture over the first layer and sprinkle with grated Parmesan cheese.
4. Repeat the process in #3 until all the slices of potatoes are laid in the pan, finishing off with the last remaining cream sauce and generously sprinkling the top with grated Parmesan cheese.
5. Bake in the oven for 20-25 minutes (if you are making mini servings) or 35-40 minutes (if you are making a family style serving) or until the potatoes are tender when pierced with a knife and tops are beautifully browned.
6. Before serving sprinkle each disk with the reserved green onions. Serve with the meatloaf and a simple green salad.

Content and Image by Jeannie Maristela-Gust