Mustard-Dill Meatloaf Patties with Pomegranate Sauce

I decided to make the meatloaf into patties because let's face it, there's no way this family will go through an entire loaf.  Besides, it's just easier to portion control this way.  Also, I'm not a big fan of the typical tomato-based meatloaf, so I was thrilled when I found this recipe for a mustard-dill one.  It's scrumptious.

Not only do I not like tomato-based meatloaf, I loathe ketchup on meatloaf.  I don't particularly like ketchup in general, so I came up with this pomegranate sauce for the meatloaf, only because I had some leftover POM juice sitting in my fridge.  It turned out pretty good, the tartness of the pomegranate sauce goes well with the mustard-dill flavors of the meatloaf.  Note: the sauce is not SBD-friendly because it's made from juice.  Try a simple balsamic reduction sauce (see recipe at the bottom of this post) if you want to be 100% SBD-compliant.

Mustard-Dill Meatloaf Patties with Pomegranate Sauce
Meatloaf adapted from this recipe.

Ingredients for meatloaf:

• cooking spray
• 1/2 cup rolled oats
• 1/2 cup chicken broth (only b/c I don't keep beef broth on hand)
• 1 pound lean ground sirloin
• 2 shallots, minced
• 1 clove of garlic, minced
• 1 egg
• 2 teaspoons dry dill
• 2 teaspoons Dijon mustard
• Tastefully Simple Seasoned Salt

Ingredients for pomegranate sauce:

• 1 teaspoon olive oil
• 1 shallot, minced
• 1 teaspoon Dijon mustard
• 1 cup pomegranate juice
• Tastefully Simple Seasoned Salt

Directions for meatloaf:

• Pre-heat oven to 450 degrees F.  Spray a baking sheet with cooking spray.
• In a small bowl, combine rolled oats and chicken broth.  Let sit for 5 minutes.
• In a large bowl, combine the rest of the meatloaf ingredients.  Add in the oats and combine.
• Divide the meat mixture into 4 portions and form patties.  Place onto prepared baking sheet and bake for 25 minutes.

Directions for pomegranate sauce:

• While the meatloaf is cooking, drizzle 1 teaspoon olive oil into a small heated saucier.
• Add minced shallot and sauté over medium heat for a few minutes until soft and translucent.
• Whisk in the Dijon mustard.  Then add the pomegranate juice and a couple dashes of TSSS.
• Bring to a boil and continue to cook until reduced by half, stirring occasionally.
• About 5 minutes before the meatloaf patties are done, spoon half the sauce over the patties and continue to bake the patties.
• Once the meatloaf patties are done, spoon the rest of the sauce over them just before serving.

ETA 6/6/12: Recipe for simple balsamic reduction
Ingredients:

• 1 cup balsamic vinegar
• 1 clove garlic, crushed

Directions:

• Place the balsamic vinegar and garlic into a small sauce pan.  Bring to a boil, then reduce to simmer and cook until the sauce has reduced by half.  Spoon over the meatloaf patties.