A springtime twist on the traditionally tomato based dish with bright notes of mint and lemon.
2Tbspfresh mintfinely chopped
Mint Sour Cream
2tsp lemon juice
Make the mint sour cream topping first so that the flavors have time to develop. Stir sour cream, mint and lemon juice together in a small bowl and set aside.
Now for the meatloaf. Preheat oven to 325 degrees fahrenheit. Place beef, eggs, mint, salt, oats, onion and lemon juice in a large bowl. Get your hands messy and mix all of it together until just combined.
Spoon into a mini loaf pan or muffin tin. These are not going to rise and puff up like bread would, so if you want to have a little mound you have to make that now.
Combine the molasses and mustard in a small bowl and stir to make the glaze. Pour on top of the loaves.
Pour the glaze on top of the loaves. Bake for 20-25 minutes or until cooked through.