Mini Meatloaves

16 ingredients
7 steps

Ingredients

  • 1 lb ground chuck (twice ground, ask at the meat counter or do yourself since this makes a difference)
  • 12 lb ground veal (twice ground)
  • 12 lb ground pork (twice ground)
  • 2 cups white breadcrumbs (no crusts)
  • 2 large eggs
  • 12 cup 2% low-fat milk
  • 1 small onion, minced finely (or you can use onion powder or dried onion)
  • 1 -2 garlic clove, minced finely (or you can use garlic powder)
  • 14 cup fresh parsley, chopped or 2 tablespoons dried parsley
  • 2 tablespoons fresh thyme or 1 teaspoon dried thyme
  • 2 tablespoons fresh oregano or 1 teaspoon dried oregano
  • 1 tablespoon Dijon mustard
  • sea salt & freshly ground black pepper
  • 1 cup ketchup
  • 14 cup light brown sugar
  • 2 tablespoons apple cider vinegar

Directions

  1. 1
    Mix all ingredients together by hand - incorporate well, but don't over mix.
  2. 2
    Divide into balls and fill 12 muffin tins with the mixture.
  3. 3
    Allow mixture to come to room temperature while oven heats to 350 degrees.
  4. 4
    (This is a great time to serve appetizers or first courses) Bake mini meatloaves for 20 minutes.
  5. 5
    Meanwhile, in a small saucepan, combine 1 cup of ketchup, 1/4 cup of brown sugar and 2 tbs apple cider vinegar and bring to a simmer.
  6. 6
    After baking meatloaves for about 20 minutes, spread sauce over loaves and bake for another 5 minutes, until a glaze forms.
  7. 7
    Remove from oven, serve.

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