Recipe courtesy of Marisol von Appen


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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


1/2 cup ketchup

4 tablespoons light brown sugar

4 teaspoons cider vinegar


  1. In a skillet heat the oil. Add onion and garlic and saute, stirring, until softened, about 5 minutes. Set aside and let cool.
  2. In a mixing bowl whisk the eggs, milk, mustard, hot sauce. Add marjoram, thyme, salt, and pepper.
  3. 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.
  4. 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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