BBQ Mini Meatloaves

Preheat your oven to 450°F.

Heat the oil in a large skillet over medium heat. Then add the vegetables (onion through pepper) and cook until onion is barely translucent and kale is soft. Transfer vegetables, sauces and seasonings into a food processor or blender and process until you have a wet paste. Add this paste into a large bowl, then add the meats and eggs. Mix well using clean hands (they work better than a spoon in my opinion). Then add the breadcrumbs and combine. Wash your hands.

Prepare a broiling pan or a rimmed cookie sheet with a wire rack on top by placing foil in the drainage area for easy cleanup. Coat top rack of this setup with cooking spray.

Using a #20 disher, scoop meatloaf mixture into portioned balls and place on the pan or sheet. You may touch up the shape with your hands if you’d like.

Bake for 25-30 minutes, until tops are brown. Then carefully cut one meatloaf open to ensure meat is cooked through. If it is, turn on the broiler to high and broil the tops for 5 minutes to create a crust. If it’s not quite done cook for another couple of minutes prior to the boiling step.

While mini meatloaves are baking, mix together the BBQ topping sauce in a small bowl.

Once meatloaves are done, remove them from the oven and serve them hot with the BBQ topping sauce.

Adapted from Food Network/Rachael Ray’s recipe.