Rating: 5 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 3
  • 3 Ratings
Recipe by MyRecipes September 2013

Gallery

Credit: Antonis Achilleos; Styling: Elizabeth Blake

Recipe Summary

prep:
20 mins
cook:
30 mins
total:
50 mins
Yield:
Yield: 12 mini meat loaves (serving size: 1 loaf)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Chef's Notes

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

Nutrition Facts

184 calories; fat 7g; saturated fat 3g; protein 14g; carbohydrates 15g; fiber 1g; cholesterol 72mg; sodium 693mg.
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