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Pepper Relish Mini Meatloaves

Photo: Melina Hammer; Styling: Buffy Hargett
Yield Makes 6 to 8 servings
Use pepper relish to add sweet-savory punch and a pretty glaze.


  • 1/2 cup soft, fresh breadcrumbs
  • 1/4 cup spicy-hot vegetable juice
  • 1/4 cup buttermilk
  • 1 cup minced sweet onion (about 1 medium)
  • 1 tablespoon olive oil
  • 1 3/4 pounds ground round
  • 1/4 cup finely chopped fresh basil
  • 1 large egg, lightly beaten
  • 1 tablespoon Dijon mustard
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup hot pepper relish, divided
  • Garnish: fresh basil

How to Make It

  1. Preheat oven to 450°. Stir together first 3 ingredients; let stand 5 minutes.

  2. Meanwhile, sauté onion in hot oil in a medium-size nonstick skillet over medium heat 5 minutes or just until tender.

  3. Stir together bread mixture, onion, ground beef, next 5 ingredients, and 2 Tbsp. relish just until blended.

  4. Shape into 8 loaves (about 1/2 cup each); place in cups of a lightly greased 8-cup mini loaf pan. (Each cup will be about 3 1/2 x 2 1/2 inches. Or arrange on a lightly greased wire rack in a foil-lined jelly-roll pan.)

  5. Bake at 450° for 25 to 30 minutes or until a meat thermometer registers 155°, brushing with 1/3 cup relish during last 10 minutes of baking. Remove from oven; let stand 5 minutes. Serve with remaining relish.

  6. Note: We tested with Howard's Hot Pepper Relish.