Mini-Meatloaves

Ingredients
  • 3 teaspoons olive oil
  • 1 1/2 chopped onion
  • 3 garlic cloves, minced
  • 2 large eggs
  • 1/2 cup milk
  • 2 teaspoons Dijon Mustard
  • 1 teaspoon hot sauce
  • 1 teaspoon fresh marjoram
  • 1 teaspoon fresh thyme
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 pound twice-ground chuck
  • 1/2 pound twice-ground veal
  • 1/2 pound twice-ground pork
  • 1 1/2 cups fresh bread crumbs
  • 1/4 cup fresh parsley leaves
  • KETCHUP-GLAZE:
  • 1/2 cup ketchup
  • 4 tablespoons light brown sugar
  • 4 teaspoons cider vinegar
Directions

In a skillet heat the oil. Add onion and garlic and saute, stirring, until softened, about 5 minutes. Set aside and let cool.

In a mixing bowl whisk the eggs, milk, mustard, hot sauce. Add marjoram, thyme, salt, and pepper.

In a large mixing bowl combine the meats, egg-milk mixture, bread crumbs, parsley and cooked onion-garlic mixture. Take a small piece of mixture and cook in small skillet. Taste and adjust seasoning if necessary.

Transfer meat mixture into mini-loaf tins (should have small holes in the bottom and be sitting on a baking sheet ). Brush meat with ketchup glaze. Bake in a preheated 350 degree oven for about 20 to 25 minutes, until glaze has set. Brush meat loaf with remaining glaze and bake for 5 minutes, until that coat has set too. Internal temperature of loaves should be 160 degrees.


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