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1
Preheat your oven to 450 degrees F.
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2
Heat the oil in a large skillet over medium heat.
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3
Then add the vegetables (onion through pepper) and cook until onion is barely translucent and kale is soft.
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4
Transfer vegetables, sauces and seasonings into a food processor or blender and process until you have a wet paste.
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5
Add this paste into a large bowl, then add the meats and eggs.
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6
Mix well using clean hands (they work better than a spoon in my opinion).
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7
Then add the breadcrumbs and combine.
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8
Wash your hands.
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9
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.
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10
Coat top rack of this setup with cooking spray.
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11
Using a #20 disher, scoop meatloaf mixture into portioned balls and place on the pan or sheet.
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12
You may touch up the shape with your hands if youd like.
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13
Bake for 25-30 minutes, until tops are brown.
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14
Then carefully cut one meatloaf open to ensure meat is cooked through.
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15
If it is, turn on the broiler to high and broil the tops for 5 minutes to create a crust.
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16
If its not quite done cook for another couple of minutes prior to the boiling step.
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17
While mini meatloaves are baking, mix together the BBQ topping sauce in a small bowl.
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18
Once meatloaves are done, remove them from the oven and serve them hot with the BBQ topping sauce.
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19
Adapted from Food Network/Rachael Rays recipe.
