![Mini Meatloaves with Potatoes, Leeks, and Brussels Sprouts](https://cdn.statically.io/img/www.southernliving.com/thmb/COp6likqdVV9nBGQyYkKVYFTDwo=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/january-2017-recipes-2504001_winte_27462_0_2-2000-ce816a8b50274f6782aaa94d84d173c9.jpg)
Ingredients
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5 tablespoons olive oil
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2 teaspoon chopped garlic (about 2 garlic cloves)
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1 teaspoon lemon zest, plus 2 Tbsp. fresh juice (from 1 lemon)
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1 teaspoon kosher salt, divided
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3/4 teaspoon black pepper, divided
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12 ounces Brussels sprouts, halved
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1 leek, chopped (about 1 1/2 cups)
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8 ounces red potatoes, cut into wedges
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8 ounces lean ground beef
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8 ounces mild ground pork sausage
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1/4 cup grated carrot (from 1 carrot)
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1/4 cup grated yellow onion (from 1 onion)
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1/4 cup fine, dry breadcrumbs
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1 large egg, lightly beaten
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1/4 cup ketchup
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1 teaspoon soy sauce
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1 tablespoon chopped fresh flat-leaf
Directions
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Preheat oven to 400°F. Whisk together oil, garlic, lemon zest, lemon juice, and 1/2 teaspoon of the kosher salt and 1/4 teaspoon of the pepper in a large bowl. Add Brussels sprouts, leek, and red potatoes, and toss to coat. Spread the vegetables on a lightly greased, aluminum foil-lined rimmed baking sheet. Bake vegetables in preheated oven 10 minutes.
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Meanwhile combine beef, sausage, carrot, onion, breadcrumbs, egg, and remaining 1/2 teaspoon each salt and pepper in a large bowl. Mix gently just until combined. Shape into 4 (2- x 3-inch) loaves. Remove pan from oven, push vegetables to 1 side, and carefully place meatloaves on pan. Return pan to oven, and bake until meat is cooked through and vegetables are tender, about 35 minutes.
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Whisk together ketchup and soy sauce in a small bowl. Spread over meatloaves. Increase oven temperature to broil, and broil until sauce begins to brown, about 2 minutes. Divide meatloaves and vegetables evenly among 4 plates. Sprinkle with parsley.