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Mini Meatloaf

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“What the heck is Meatloaf?!” That question has plagued the majority of my life. Because I never found a satisfying answer I never tried Meatloaf on the numerous occasions that it was offered to me. I guess it is the idea of a huge loaf of meat…with cornflakes on it. It doesn’t sound appealing. Recently I came across a Food Network recipe that featured Mini Meatloaves cooked in a skillet. Okay, a mini loaf of meat doesn’t seem as bad. So I went to the store and got what I needed and the results were great, absolutely delicious. Now, do I like Meatloaf? Only if it is a mini one!

Delicious Rating: Easy preparation went into this easy recipe. If you don’t mind the feel of raw meat in your hands, it will be no problem. I only used ground beef for this recipe. Some may like to use ground pork, veal, turkey, or mix them all up together for a combination of flavors. I was really surprised at how good it was. Flavorful and juicy, all the while satisfying any meat craving you may have. One change I would make is to saute the onions beforehand so they are fully cooked & soften before added to the meat. I made some Buttered Parsley Potatoes and Cornbread to go along with the Mini Meatloaves and it created a great warm meal.

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5.0 from 1 reviews
Mini Meatloaf
Author: 
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Yields: 6 mini-loaves
 
Serve with Parsley Potatoes and cornbread
Ingredients
  • ⅓ cup breadcrumbs
  • ⅓ cup milk
  • ⅓ cup chopped fresh parsley
  • 1 large egg
  • 3 tablespoons Worcestershire sauce
  • 1 small onion- finely minced
  • 1 teaspoon chili powder
  • 2 cloves garlic finely minced
  • 1½ pounds ground beef
  • Kosher salt and freshly ground pepper
  • 1 tablespoon vegetable oil
  • 1 cup ketchup
  • 4 tablespoons packed light brown sugar
  • 2 tablespoon apple cider vinegar
Instructions
  1. Combine in a large bowl: breadcrumbs, milk, parsley, egg, Worcestershire sauce, onion, chili powder, and garlic.
  2. Add the meat, season with salt and pepper, and mix with your hands until fully combined.
  3. Shape into six 3-to-4-inch oval loaves.
  4. Heat the vegetable oil in a large nonstick skillet over high heat.
  5. Add the loaves and brown about 3 minutes per side.
  6. Meanwhile, whisk the ketchup, sugar and vinegar in a bowl and brush a few tablespoonfuls over the meat.
  7. Add ½ cup water to the skillet, cover and simmer over low heat until cooked through, about 15 minutes.
  8. Transfer the loaves to a plate.
  9. Add the remaining ketchup mixture to the skillet and cook over high heat, stirring, until thick, 3 to 5 minutes.
  10. Serve the meatloaves with the hot glaze.

If you don’t want to use beef, try a chicken and turkey combo or mix and match with pork.

Next time I think I will dice the onions a little thinner and maybe cook them for a couple of minutes before adding them to the mixture. Although they did cook enough I don’t like to really ‘feel’ onions in my mouth (yes that sounds dumb). But it is up to you and what you prefer!

I cheated with the cornbread and used a box mix, super easy!

The sauce is soooo good, make a little extra for those too much meat bits.

Delicious!

4 Responses to Mini Meatloaf

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