Ginger Miso Mini Meatloaves



Be an individual!

I have learned to enjoy myself.  I live alone. I treat myself to blowouts. I order coffee alone while wandering the streets of New York. We are nurtured to be comfortable with ourselves, but I believe food is meant to be social. This past weekend I held a “Barbi-Q.” It was an all lady cookout on my rooftop. I found a mini meatloaf recipe that let me make perfectly individual portions at only 130 calories each while nurturing our social group dynamic.

Ginger Miso Mini Meatloaves

High in protein and rich in vitamins and minerals, miso is a salty seasoning that can make any dish more flavorful. I used Genji’s Ginger Miso Dressing, found at Whole Foods across the country, to try this meal found on Genji’s website. Using lean ground chicken also makes this recipe less fattening and more heart healthy.  Perfect to make us feel like Barbie at the barbie.

Makes 16 mini meatloaves

1 tsp Canola Oil
1 small Onion, finely chopped
2 tsp Minced Garlic
1 (10 oz) box Frozen Chopped Spinach, thawed
1 lb Lean ground Pork or Chicken
1 small Red Bell Pepper, chopped
1¼ cup Panko bread crumbs, divided
½ cup + 2 tbsp Genji’s Ginger Miso Dressing, divided
1 Egg
1 tsp Kosher Salt
1 tsp Black Pepper
Cooking Spray

Step 1
Preheat oven to 375˚F. Put canola oil in a pan over medium heat. Add onion and garlic and sautée until translucent, 2-3 minutes.

Step 2
Place sautéed veggies in a bowl and cool to room temperature. Squeeze excess water from the frozen spinach. Add to the bowl containing the onions and garlic.

Step 3
Add the ground pork or chicken, red bell pepper, ¾ cup panko bread crumbs, egg, ½ cup Genji’s Ginger Miso Dressing, kosher salt and black pepper. Mix just to combine.

Step 4
Spray a 12 cup muffin tin with cooking spray. Divide meat mixture into cups. Mix 2 tbsp Ginger Miso Dressing with ½ cup panko. Place the panko mixture on top of the meatloaves. Bake about 15-20 minutes.

Mini meatloaves, maxi enjoyment!

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