Mini meat loaves with apples and Italian sausages

Preparation :30 min Cooking :25 min

Difficulty :easy

Servings :4

I love the idea of these mini meat loaves with apples and Italian sausages. Not only they are exploding with flavors and ultra juicy, they can easily be frozen or packed for the next lunch at work!

Ingredients

Olive oil
3 Paulared apples, peeled and cored, cut in big cubes (2 cups)
1 medium zucchini, cut in big cubes (1 cup)
2 shallots, finely chopped
2 garlic cloves, finely chopped
Meat from 6 mild Italian sausages (600g)
600g ground veal, lean
2 cups sharp cheddar
1/2 cup Panko bread crumbs
2 eggs
1/2 teaspoon fennel seeds
Salt and ground pepper

Preparation

Preheat the oven at 400°F.
In a big pan at high heat, add a drizzle of olive oil and cook the apples, zucchini, shallots and garlic for 2-3 minutes. Season with salt and pepper. Pour in a plate and let cool down for 10 minutes.
In a big bowl, add the apple mix along with the rest of the ingredients. Season with salt and pepper then mix well using your hands.
Line a muffin baking tray with parchment baking cups and fill the holes with the meat mix. The recipe gives about 16 mini meat loaves. Place in the oven on a big sheet of aluminium paper (otherwise the fat will drip everywhere and you will test your smoking alarm) and cook for 20-25 minutes, until meat is cooked and nicely golden on top. Serve with a potato and carrot purée!

COOK MODE

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Our wine stewards suggest

+- 15$ Vignoble Rivière du Chêne Cuvée William 2014

A superb wine from the Rivière du Chêne vineyard located in St-Eustache! With it's fruity and spicy notes, it will gain being slightly chilled !

+- 25$ Quinta De La Rosa 2013

With its black fruits, violet, spices and graphite notes, this woody Spanish wine will perfectly coat the flavors of these mini meat loaves.

Rebel Russet, Brasserie Générale

Hybrid cider and beer, the Rebel Russet offers the acidity and aromas of a cider with the notes of cereal typical of a beer. The beer will join the apple flavors and the light acidity they bring to the dish. The Italian sausage will bring fat to add roundness to this pairing.

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