From February/March 2016 issue
For the mini meatloaves:
- 1 TBSP extra-virgin olive oil (plus more for greasing the pan)
- 1/2 cup mushrooms, finely chopped
- 1/2 medium yellow onion, finely chopped
- 1 medium carrot, peeled and finely grated
- 1-1/2 pounds lean ground beef
- 1 large egg
- 2 TBSP tomato paste
- 2 garlic cloves, finely chopped or grated
- 1 tsp Dijon mustard
- 1 tsp sea salt
- 1 tsp dried basil
- 1 tsp onion power
- 3/4 tsp dried oregano
- 1/4 tsp black pepper
For the sauce:
- 1 TBSP extra-virgin
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