Mini-meatloaves
Sep. 18th, 2008 05:44 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
cissaljI know no one has requested this recipe- unlike some others, which I will try to get to!- but I'm adding it because it's a favorite of mine, and super-easy, and really good.
Mini Meatloaves
makes 6
1 pound lean ground beef (90-95% lean, or maybe buffalo)
1+ tsp. worcestershire sauce
1 tablespoon dried minced onion (or toasted; scallions would probably also work)
0.5 cup bread stuffing mix, pref. herb seasoned
1 egg
1 tablespoon dried parsley, or chop fresh, or omit
salt and pepper to taste (I usually add neither, since the Worc. sauce and stuffing has salt and seasonings)
0.5+ of an 8-oz. can tomato sauce
Sauce:
the rest of the 8-oz.can tomato sauce
5 tablespoons brown sugar
1+ teaspoon Worcestershire sauce
Preheat oven to 400F. For easy clean-up, line small rimmed cookie sheet or pie plate or similar with foil. Spray with spray oil.
Mix meatloaf ingredients together. Divide into 6 (a scale helps here- roughly 4 oz each), and form each into an oval loaf. Bake, uncovered, for 30 min.
While loaves are baking, mix sauce ingredients together. After 30 min., remove loaves and top each with sauce. Be generous; the stuff that drips down will caramelize. Return to oven and bake 5-10 min, until sauce has thickened.
Notes: These are great served with mashed potatoes, and put some of the dripped, caramelized sauce on the potatoes. Yum.
I make these with out super-lean CSA ground beef, and they throw no fat whatsoever. This is supposed to be 95%+ lean, and from its behavior I believe it. I would NOT use the recipe with anything under 90% lean, since the bread would soak up the fat and it would be less good. It would probably work well with ground chicken or turkey, esp. dark meat, too.
The basic recipe is from Penzey's "one" magazine, v2#6, with some adaptations.
Mini Meatloaves
makes 6
1 pound lean ground beef (90-95% lean, or maybe buffalo)
1+ tsp. worcestershire sauce
1 tablespoon dried minced onion (or toasted; scallions would probably also work)
0.5 cup bread stuffing mix, pref. herb seasoned
1 egg
1 tablespoon dried parsley, or chop fresh, or omit
salt and pepper to taste (I usually add neither, since the Worc. sauce and stuffing has salt and seasonings)
0.5+ of an 8-oz. can tomato sauce
Sauce:
the rest of the 8-oz.can tomato sauce
5 tablespoons brown sugar
1+ teaspoon Worcestershire sauce
Preheat oven to 400F. For easy clean-up, line small rimmed cookie sheet or pie plate or similar with foil. Spray with spray oil.
Mix meatloaf ingredients together. Divide into 6 (a scale helps here- roughly 4 oz each), and form each into an oval loaf. Bake, uncovered, for 30 min.
While loaves are baking, mix sauce ingredients together. After 30 min., remove loaves and top each with sauce. Be generous; the stuff that drips down will caramelize. Return to oven and bake 5-10 min, until sauce has thickened.
Notes: These are great served with mashed potatoes, and put some of the dripped, caramelized sauce on the potatoes. Yum.
I make these with out super-lean CSA ground beef, and they throw no fat whatsoever. This is supposed to be 95%+ lean, and from its behavior I believe it. I would NOT use the recipe with anything under 90% lean, since the bread would soak up the fat and it would be less good. It would probably work well with ground chicken or turkey, esp. dark meat, too.
The basic recipe is from Penzey's "one" magazine, v2#6, with some adaptations.
