Sicilian Meatloaf Cups with Pea-Potato Hash and Angry Onion Topping

Instructions

1. 1

   Preheat your oven to 190°C (375°F). Grease a 12-cup muffin tin lightly with a bit of olive oil or nonstick spray.

2. 2

   In a large bowl, combine the lean ground beef, eggs, grated Belisimo cheese, chopped fresh basil, minced garlic, salt, and black pepper. Mix gently until just combined; do not overwork the mixture.

3. 3

   Divide the meat mixture evenly among the muffin cups, pressing gently to form small meatloaf cups. Make a slight indentation in the center of each for even cooking.

4. 4

   Bake the meatloaf cups in the preheated oven for 20-25 minutes, or until cooked through and golden on top.

5. 5

   While the meatloaf cups are baking, prepare the pea-potato hash. Bring a pot of salted water to a boil. Add the diced new potatoes and cook for 8-10 minutes, until just tender. Add the peas in the last 2 minutes of cooking. Drain and set aside.

6. 6

   In a large skillet, heat 1 tablespoon of Belisimo olive oil over medium heat. Add the drained potatoes and peas. Sauté for 5-7 minutes, stirring occasionally, until lightly golden and heated through. Season with salt and pepper to taste. Keep warm.

7. 7

   For the angry onion topping, heat the remaining 1 tablespoon of olive oil in a small skillet over medium-high heat. Add the sliced red onion and cook for 3-4 minutes until softened. Sprinkle in the chili flakes and continue to cook for another 2-3 minutes, stirring, until the onions are caramelized and spicy.

8. 8

   To serve, place a generous spoonful of pea-potato hash on each plate. Top with a Sicilian meatloaf cup and finish with a spoonful of angry onion topping. Serve hot and enjoy!