Mini Meat Loaves

Photo: Antonis Achilleos; Styling: Elizabeth Blake

Yield:

Yield: 12 mini meat loaves (serving size: 1 loaf)

Recipe Time

Prep: 20 Minutes
Cook: 30 Minutes

Nutritional Information

Calories 184
Fat 7 g
Satfat 3 g
Protein 14 g
Carbohydrate 15 g
Fiber 1 g
Cholesterol 72 mg
Sodium 693 mg

Ingredients

1/2 cup plus 2/3 cup ketchup
1 tablespoon packed dark brown sugar
1 1/2 pounds ground beef
1 cup seasoned bread crumbs
1 tablespoon Worcestershire sauce
1 tablespoon dry mustard
2 large eggs, lightly beaten
1 medium onion, minced
1 tablespoon chopped fresh parsley
1 teaspoon salt
1/2 teaspoon pepper

Preparation

1. Preheat oven to 375ºF. Mist a 12-cup muffin tin with cooking spray. In a small bowl, whisk 1/2 cup ketchup with brown sugar.

2. Place beef in a bowl and break apart with your fingers. Add bread crumbs, Worcestershire, mustard, eggs, onion, parsley, salt, pepper and remaining 2/3 cup ketchup. Using your hands, mix ingredients gently but thoroughly. Divide among muffin cups. Spread 2 tsp. ketchup mixture on each.

3. Bake until an instant-read thermometer inserted in center of a loaf reads 160ºF, 25 to 30 minutes. Let cool in pan on rack for 10 minutes.

Note:

Make it ahead

TO FREEZE: Cool completely. Remove from pan. Freeze on parchment-lined baking sheet. Wrap each in foil, place in a freezer bag and return to freezer.

TO SERVE: Thaw in the fridge overnight. Unwrap; place in greased baking dish. Bake uncovered at 350ºF, 15 to 20 minutes

September 2013