Author Topic: Mini Meatloaves  (Read 907 times)

Offline spartan

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Mini Meatloaves
« on: September 27, 2009, 07:39:45 PM »
This is my family's favorite recipe for meat loaf and doesn't take hours in the oven to make.  A caveat is that you will need a frying pan that is oven safe to 500 degrees.  Many non-stick pans will *not* handle this, but cast iron and most all stainless will.

If you find the glaze to be too cloying and sweet, try plain tomato sauce instead of the ketchup. 


2T Milk
2T dried Parsley -or- 1/4c fresh
3T Worcestershire Sauce
1 Large Egg
1 1/2T Mustard, Dijon is best, but plain yellow works fine.
1t onion powder
1t garlic powder
1/2t black pepper
1t salt
1 1/2lbs ground beef -or- meatloaf mix (pork, beef, veal, equal parts)

1/2c Ketchup
1/4c packed light brown sugar
4t cider vinegar

1.  Preheat your oven to 500 degrees, with the rack in the middle position.
2.  Combine all the meatloaf ingredients in a large bowl and mix well.
3.  Shape the meat into 4 football shaped patties.
4.  Heat 1/4c of oil in a 12-inch frying pan over medium high heat until just smoking.  Brown the meatloaves, 3-5 minutes per side, being careful when you flip them, as they will probably crack.  This is OK, just neaten up the edges as best you can.
5.  While these brown, combine the glaze ingredients in a small bowl and mix until smooth.
6.  Once the meatloaves are browned, drain off any excess fat/oil and spoon the glaze over the top.
7.  Transfer the entire frying pan with glazed loaves into the oven and cook until the center of the loaves are 160 degrees, about 15-20 minutes.
8.  Serve and enjoy.