Make these, eat them and you'll see how glorious they are; I know only too well that they don't look so good. But let's not go into that. I find these not only delicious but a real boon to boot: I can make up a whole batch and freeze the ones I don't want to dispense immediately. This is a wonderful timesaver. These mini meatloaves are best eaten cold, either dunked in mayo, ketchup, brown sauce or mustard, or sliced and made up into sandwiches with the whole fandango of sauces. I sometimes add some lingonberry to the mix, too. Throw in a gerkin and some pickles and this is lunch nirvana. Don't forget the napkins, though.
Ingredients
- 1 pound sausage meat
- 1 pound ground beef
- 1 cup quick cooking oats
- 1/3 cup steak sauce (recommended: A1)
- 2 eggs beaten
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Maldon salt, kosher salt or 1/2 teaspoon table salt
Directions
Preheat the oven to 400 degrees F.
Combine all of the above in a bowl, mixing really well with your hands or a fork.
Divide the mixture into 12 balls, and then shape them into mini loaves.
Sit the mini meatloaves on a baking sheet with space between them and cook for 30 minutes.
You could eat them hot, but best let them cool and keep in the fridge to slice and eat in sandwiches.
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By rachie_b
San Francisco, CA
on December 06, 2008
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My family is requesting this recipe all the time now. We used turkey sausage and lean ground beef. The cooking time I have found is 15 minutes or less, not really the 30 in the recipe.
By ajacobshagen_46...
Chicago, IL
on October 23, 2008
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These little meatloafs are flavorful, moist and take no time at all! Brought a couple to the office for others to try and everyone thought they were great and wanted the recipe. I sauteed a medium onion with some garlic olive oil and added it to the mixture. I will be making these again!
By milla_9854835
Boucherville, QC
on April 11, 2008
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This was super fast and very tasty. Because they are small portions they cook a lot faster than a traditional meatloaf recipe. Left overs were also excellent served cold, like a terrine, or in a sandwich. Will most definitely do it again and again.
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