Mini Meatloaf with Mashed Potatoes and Broccoli

Ingredients:

• 170 g of ground beef
• 170 g of minced pork
• 1 small zucchini, grated
• Half a small onion, grated
• 1/4 cup spiced breadcrumbs
• 1 large egg, beaten
• 1/4 cup ketchup
• 1 tbsp dark brown sugar
• 2 teaspoons soy sauce
• 2 large potatoes (about 700 g), peeled and cut into 5 cm pieces.
• 2 cups frozen broccoli florets
• 85 g of cream cheese
• Carrot sticks, for serving

Preparation:

1. Preheat oven to 375°F (190°C). Spray an 8-cup muffin pan with cooking spray.
2. In a large bowl, combine ground beef, ground pork, zucchini, onion, breadcrumbs, egg, and 1 tablespoon each of salt and black pepper; mix with your hands until evenly distributed. In a small bowl, combine ketchup, brown sugar, and soy sauce.
3. Divide the meat mixture evenly among the ramekins, pressing down to remove any air pockets. Bake for 12 minutes. Brush with ketchup and bake until the glaze sets and the meatloaf is cooked through, another 10 minutes. Let rest for 10 minutes.
4. Meanwhile, place the potatoes in a saucepan, cover with water, and season with salt. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 20 minutes.
5. Add the broccoli and cook until tender, about 4 minutes. Drain the vegetables and return them to the pan. Add the cream cheese and mash thoroughly, season with salt to taste. Serve the meatloaf with broccoli mashed potatoes and carrot sticks.