Eosinophilic Esophagitis Friendly Mini Meatloaves
Total time50 min
Prep time15 min
Cook time30 min
4.8(29)
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Learn more →Ingredients
4 servings
For the flax egg
- 1 tbsp ground flaxseed
- 3 tbsp water
For the meatloaves
- 1 ½ lb lean ground beef (85/15)
- ½ cup plain breadcrumbs
- ¼ cup whole milk
Chef's tipUse an unsweetened variety so it won't add sweetness, especially in savory dishes. - ½ medium yellow onion, finely grated
- 2 cloves garlic, minced
- 1 tbsp worcestershire sauce
- 1 tsp dijon mustard
- 1 tsp kosher salt
- ½ tsp black pepper
- ½ tsp smoked paprika
For the glaze
- ⅓ cup ketchup
- 1 tbsp brown sugar
- 1 tsp apple cider vinegar
- 1 tsp worcestershire sauce
Instructions
- 1
Preheat the oven to 375°F (190°C). Line a rimmed baking sheet with foil and lightly grease it.
- 2
In a small bowl, stir together the ground flaxseed and water until combined. Set aside for 5 minutes until the mixture thickens to a gel-like consistency.
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