As I mentioned in my last post, I made mini meatloaves to go along with Madhur Jaffrey’s green bean recipe primarily because I know my husband, The Picky Eater, loves meatloaf. Since I had a feeling he would turn his nose up at the Eastern-inspired beans, these little meat morsels would ensure he had a good meal no matter what other exotic dishes his wife tried to get him to partake!
What I like best about these meatloaves is the shorter baking time. In less than 30 minutes, dinner is on the table! I served one to each of us, and The Picky Eater loved it so much he wanted seconds! That left one for sandwiches the next day, which is my favorite way to eat meatloaf!
Mini MeatloavesServes 4, or 2 hungry men
1 pound ground chuck1 egg
1 teaspoon dry mustard
1/4 cup Italian bread crumbs
1 tablespoon minced onion
1 clove garlic, minced
2 tablespoons ketchup
1 tablespoon Worcestershire sauce
Salt and pepper, to taste
For topping:1/2 cup ketchup
1 tablespoon brown sugar
2 teaspoons dry mustard
Preheat oven to 400 degrees
Place ground chuck into a large bowl. Add the
remaining ingredients and mix until just blended. Shape into 4 mini meatloaves
on a baking sheet.
In a small bowl, whisk together the topping ingredients until well blended. Divide between the 4 loaves and spread over the top of each one.
Place the baking sheet into the oven a bake for 25 minutes.