Thursday, March 26, 2009

Mini Meat Loaves... what a perfect portion size too!

I've been making this recipe for years but for whatever reason never seemed to have written it down until today. I had some leftover ground beef from the tacos we made for the kids sleepover and this was the perfect and easiest recipe to use it in.

Note: Please don't mind the paper plates but I was determined to not do any dishes that night! LOL!

Mini Meat Loaves

1 tablespoon olive oil
½ chopped yellow onions
1 tsp minced garlic
1 tsp Italian seasoning
1 tsp salt
1 tsp freshly ground black pepper
1 egg, beaten
2 tsp Worcestershire sauce
2 tsp red wine vinegar
1 pound extra lean ground beef
1/2 cup plain dry bread crumbs
1/2 cup ketchup

Preheat the oven to 350 degrees F. Spray a muffin tray with nonstick cooking spray.

Heat the olive oil in a medium saute pan. Add the onions, garlic, seasoning, salt, and pepper and cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until the onions are translucent but not brown. Remove from heat and allow to cool slightly.

In a bowl, add egg, worcestershire sauce and red wine vinegar.

In a large bowl, combine the ground beef, onion mixture, bread crumbs, and egg mixture, and mix lightly with a fork. Don't mash or the meatloaf will be dense. Divide the mixture into 6 muffin tins, filling the remaining muffin areas with water to prevent any burning. Spread about a tablespoon of ketchup on the top of each portion.

Bake for 30 to 35 minutes, until the meat is cooked through. Serve with mushroom mashed potatoes and steamed carrots


1 comment:

Edan said...

Hi Helena, recipe looks delicious!
Please email me back - I need your contacts again. MD is done like dinner!