Rosemary Loaves

A quick and easy recipe that is a variation on meatloaf, but individual size and carb friendly. The rosemary gives this old time favourite a unique taste twist.

• Ready In: 25 mins
• Serves: 6

Ingredients

• 2  lbs lean ground beef
• 1⁄2 cup onion, chopped finely
• 1 1⁄2 teaspoons  minced fresh rosemary or 1⁄2 teaspoon dried rosemary
• 1⁄3 cup parsley, finely chopped
• 2  small garlic cloves, minced
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon pepper
• 1⁄4 cup  grated romano cheese or 1⁄4 cup parmesan cheese, equal amount of breadcrumbs if you are using them
• 1  egg, beaten
• 3  tablespoons red wine
• 1  teaspoon olive oil
•  fresh rosemary (to garnish) or  parsley (to garnish)

Directions

1. Place ground beef in a mixing bowl with onion.
2. If using dried rosemary, chop it with the parsley for a fresh taste.
3. Add rosemary, parsley, garlic, salt, pepper, grated cheese (breadcrumbs), egg and wine to the meat and onion mixture.
4. Mix with hands or spoon until well combined.
5. Shape into 6 equally sized mini loaves; they should be at least 1 inch in height.
6. Heat oil in large skillet; brown loaves on each side over medium heat.
7. Lower heat and cover; let cook for 15 - 20 minutes turning the loaves once.
8. Serve immediately and garnish with rosemary or parsley.