Muffin Tin Meatloaves

A serving of vegetables has made their way into these mini chicken meatloaves, but you wouldn’t know it. The mushrooms and carrot help keep the meatloaf moist while adding flavour and nutrients. Make a big batch in advance and freeze for up to 1 month.

Recipe developed in partnership with Chicken Farmers of Canada.

Prep Time: 10 mins. | Cook Time: 30 mins. | Makes: 12 mini meatloaves.

Ingredients

8 oz (227 g) fresh crimini mushrooms
1 lb (500 g) ground chicken
1/4 small onion, finely diced
1/4 cup (60 mL) grated carrot
1 clove garlic, minced
1/2 tsp (2 mL) Worcestershire sauce
3/4 cup (175 mL) breadcrumbs
1 egg
1/2 tsp (2 mL) Italian herbs
3 tbsp (45 mL) mustard
3 tbsp (45 mL) brown sugar
1/3 cup (75 mL) ketchup

Method

1. Preheat the oven to 350°F/175°C.
2. Place mushrooms in a food processor fitted with a metal blade. Pulse until finely chopped.
3. In a large mixing bowl, combine mushrooms, chicken, onion, carrot, garlic, Worcestershire, breadcrumbs, egg and Italian herbs; mix until evenly combined.
4. Spray muffin tin with non-stick spray. Fill each tin cup to the top with meat mixture.
5. In a small bowl mix together mustard, sugar and ketchup. Spread sauce evenly over top of each meatloaf. Tent tray lightly with foil. Bake for 20 minutes and then remove foil cover. Bake for an additional 10 minutes or until meat thermometer registers 165°F/74°C. Serve with a side of mash potatoes and steamed green beans.

 

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Moroccan Beef and Cremini Tagine

Tagine simply means stew. You can make this mushroom-infused Moroccan classic without the traditional cone-lidded tagine slaoui. A simple deep skillet and lid will do. All you need is something to absorb all the spicy sauce.

Recipe and photo courtesy of The Messy Baker.

Prep Time: 30 mins. | Cook Time: 45 mins. | Serves: 4-6

Ingredients

Meatballs
1/2 pound cremini mushrooms (about 10 2-inch mushrooms), quartered
1 large onion, peeled and quartered
1 pound extra lean ground beef
2 cloves garlic, crushed
1 tablespoon finely chopped cilantro
2 teaspoons sweet paprika
1/2 teaspoon fine sea salt
1/8 teaspoon freshly ground black pepper
Sauce
2 tablespoons butter
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon sweet paprika
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly ground black pepper
1/2 teaspoon dried chili flakes (optional)
remaining onion (from above)
2 tablespoons freshly grated ginger root
2 cloves garlic, crushed
2 to 3 tablespoon fresh lemon juice
1/4 cup chopped cilantro leaves

Method

Meatballs
1. Place the mushrooms in a food processor fitted with a steel blade. Pulse until the mushrooms resemble couscous, about 10 pulses. Place minced mushroom in a large bowl. Place the quartered onions in the food process and pulse until minced. Add 1/4 cup of the minced onions to the mushrooms and set the remaining onions aside for the sauce. There should be about 3/4 cup of onions left.
2. Using your hands, mix the beef, garlic, cilantro, paprika, salt, and black pepper into the mushroom and onions. Roll into 1-inch balls. A 1-tablespoon cookie scoop speeds up this process and makes for uniform meatballs. You should have about 40 meatballs.
3. Heat a deep 12-inch skillet over medium-high. Working in batches so you don’t overcrowd the pan, brown the meatballs. Set the meatballs aside. Do not wipe pan out. The browned bits add flavour to the sauce.
Sauce
1. Melt the butter in the meatball skillet over medium heat. Add the coriander, cumin, paprika, cinnamon, black pepper and chili flakes, if using. Fry for a 30 seconds or until fragrant. Add the onion, ginger and garlic. Cook until the onion is translucent, about 5 minutes. Gently add the meatballs back into the pan. Add enough water to cover the meatballs by 2/3, about 1 cup. Bring the sauce to a boil, reduce to a simmer and cook with lid partially on for 40 minutes. Occasionally check to ensure the sauce hasn’t cooked down too far. You want about a cup of sauce left. Add more water if necessary.
2. Transfer to a warmed serving dish, sprinkle with fresh lemon juice and cilantro leaves. Serve with Middle Eastern flat bread to soak up the sauce. Alternatively, you can serve over couscous or rice.

Mixed Paella

Accompany this tasty, make ahead one dish meal with a simple Ontario greenhouse salad. This recipe can also be cooked covered in a large paella pan for 20 minutes on the stovetop. Add peas and cook another 5 minutes.

Recipe and photo are courtesy of Foodland Ontario.

Prep Time: 25 mins. | Cook Time: 1 hr. 30 mins. | Serves: 6-8

Ingredients

2 lb (1 kg) Ontario Chicken Thighs and Drumsticks
Salt and pepper
2 tbsp (25 mL) olive oil (approx.)
12 oz (375 g) Ontario Pork Tenderloin, cut in 1/2-inch (1 cm) thick slices
8 oz (250 g)  chorizo, cut in 1/2-inch (1 cm) thick slices
2 Ontario Greenhouse Tomatoes, peeled, seeded and chopped
1 Ontario Onion, chopped
1-1/2 cups (375 mL) sliced Ontario Mushrooms
1 Ontario Greenhouse Sweet Red Pepper, cut in strips
2 cloves garlic, minced
1-1/2 cups (375 mL) arborio rice
3 cups (750 mL)  chicken broth
1/4 tsp (1 mL)  saffron, crushed
2 cups (500 mL) frozen (not thawed) green peas
2 tbsp (25 mL)  chopped fresh Ontario Parsley

Method

1. Dry chicken well; season with salt and pepper. In large skillet, heat 1 tbsp (15 mL) of the oil over medium-high heat; brown chicken well, in batches, transferring to
13- x 9-inch (3 L) glass baking dish.
2. In same skillet brown pork, then chorizo, adding browned pieces to dish. Discard all but 2 tbsp (25 mL) fat from skillet or add olive oil to make that amount. Cook tomatoes, onion, mushrooms, red pepper and garlic, stirring often, until much of the liquid evaporates, about 10 minutes. Remove from heat. Stir in rice to coat. Spread over chicken and meat.
3. In small saucepan, bring broth and saffron to boil; remove from heat, cover and let steep for 5 minutes. Gently stir into rice mixture. Cover with foil; bake in 375°F (190°C) oven for 45 minutes. Gently stir in peas; cover and bake for 15 minutes or until rice is tender. Garnish with parsley to serve.

Nutritional Information

Per serving (when recipe serves 8):
Protein: 44 grams
Fat: 25 grams
Carbohydrate: 43 grams
Calories: 568
Fibre: 4 grams
Sodium: 733 mg
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Mediterranean Stuffed Pork Meatballs

Blending minced mushrooms into your ground pork is a great way to reduce calories, add nutrients and save money. 

Image and recipe courtesy of Ontario Pork.

Prep Time: 15 mins. | Cook Time: 20 mins. | Makes: 24 meatballs.

Ingredients

1 lb (450 g) lean ground Ontario pork
1 egg
2 Tbsp (30 mL) milk
1/2 cup (125 mL) mushrooms, minced
1/2 onion, minced
1/2 tsp (2 mL) EACH salt and pepper
1 Tbsp (15 mL) balsamic vinegar
1/4 cup (60 mL) goat’s cheese or cream
cheese
1 Tbsp (15 mL) honey
2 Tbsp (30 mL) EACH fresh basil, sun dried
tomatoes, black olives; minced
1/2 tsp (2 mL) nonstick oil spray

Method

1. In a mixing bowl, mix together ground pork, egg, milk, mushrooms, onion, salt/pepper and balsamic vinegar till well combined.
2. In a separate small bowl, mix together cheese, honey, basil, sun dried tomatoes and black olives till well combined.
3. Take 1 tsp of the cheese mixture and form it into a ball. Take 2 Tbsp of the pork mixture and make a bowl shape. Place the ball of cheese in the centre and wrap the pork around the cheese mixture forming it into a ball.
4. Spray a large skillet with nonstick oil spray and brown the meatballs over high heat. Once browned on all sides, turn to medium heat and cook covered for 5 minutes or until no pink remains and aninternal temperature of 160°F (71°C) has been reached.
5. Serve as part of a charcuterie plate or an appetizer on its own.

Nutritional Information

Per 1 Portion (1/4 Recipe):
Calories 263, Fat 8.7 g, Saturated 2.5 g, Cholesterol 69 mg, Sodium 193 mg, Carbohydrate 18.5 g, Fibre 4.5 g, Protein 27.1 g
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Lasagne with Slow Roasted Mushrooms and Goats Cheese

Recipe courtesy of Ellie from Kitchenwench.

Prep Time: 15 mins. | Cook Time: 1 hr. 39 mins.

Ingredients

Slow roasted mushroom ingredients:
500g button mushrooms, cleaned and thickly sliced
3-4 tbsp olive oil
3 garlic cloves, crushed
Juice of 1/2 a lemon
Zest of 1 lemon

Lasagne ingredients:
1 batch slow roasted mushrooms
4 fresh lasagne sheets
150g ricotta cheese
100g soft goat’s cheese
1/2 cup thin or cooking cream
1 large onion, roughly diced
2 cloves garlic, crushed
2 tbsp butter

Method

1. Preheat the oven to 160 degrees C, then toss the sliced mushrooms in olive oil, crushed garlic, lemon and salt and pepper. Scatter the mushrooms onto a baking tray lined with non stick baking paper, then roast for 30 to 40 minutes or till browned on the bottom. Flip over all the mushroom slices and roast for another 10 to 15 minutes, then remove from the oven and cool.

2. Melt the butter in a non stick frying pan over medium heat, then add the onion and garlic to the pan and sauté till translucent and soft. Once soft, mix together with the ricotta, goat’s cheese, thin cream and egg till the mixture is well incorporated.

3. Line a non-stick loaf tin with the first lasagne sheet, then layer with 1/4 of the cheese mixture and add 1/4 of the slow roasted mushrooms. Repeat till you’ve used up all of the mushrooms and cheese, then bake in an oven at 180 degrees C for 30 minutes or till a skewer poked through the pasta sheets goes through cleanly.

4. Allow to cool slightly in the pan before carefully removing onto a plate, and serve while still warm with a fresh garden salad.