Name: Mini BBQ Meatloaves with Maple-Roasted Cauliflower & Acorn Squash
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 1 ½ acorn squash; 3 (283 g) bags cauliflower florets; 3 eggs; 1.02 kg lean ground beef; barbecue sauce; black pepper; extra virgin olive oil; Italian seasoning; panko bread crumbs; pure maple syrup; salt

Mini BBQ Meatloaves with Maple-Roasted Cauliflower & Acorn SquashMini BBQ Meatloaves with Maple-Roasted Cauliflower & Acorn Squash — a 45-minute lunch recipe with 11 ingredients, serving 6.Ingredients

1 ½ acorn squash

3 (283 g) bags cauliflower florets

3 eggs

1.02 kg lean ground beef

barbecue sauce

black pepper

extra virgin olive oil

Italian seasoning

panko bread crumbs

pure maple syrup

salt

Instructions

Preheat oven to 230°C (450°F). Place racks in the upper, middle, and lower positions. Line two baking sheet pans with aluminum foil for easier cleanup (optional).

Place beef, eggs, bread crumbs, and spices in a large bowl; mix with your hands until the meatloaf mixture is well combined.

Divide meatloaf mixture between 18 muffin cups. Place in the oven (it doesn't have to be fully heated) and bake until almost cooked through, 15-20 minutes.

Meanwhile, place maple syrup, oil, salt, and pepper in a clean large bowl; stir to combine the sauce.

Wash, dry, and halve each acorn squash lengthwise; trim ends, scrape out the seeds, and cut crosswise into ½-inch thick half-moons. Add to the bowl with the sauce along with the cauliflower; stir to coat.

Divide veggies between the baking sheets and spread out in an even layer. Add to the oven and bake, stirring halfway through, until veggies are fork-tender, 20-25 minutes. Remove from oven.

When the meatloaves are almost cooked through, remove from the oven, and top with barbecue sauce. Return to the oven and continue to bake until cooked through, 4-5 minutes more. Remove from oven.

To serve, divide meatloaves and veggies between plates. Enjoy!

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