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