Mini Meat Loaves
Serves: 6
Jonathan Flatley
1 January 1970
Based on User reviews:
42
Spice
45
Sweetness
53
Sourness
42
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1 cup
Ketchup1.5 tbsps
Cider Vinegar1 tbsp
Olive Oil1 medium
Onion (finely chopped)1 cup
Sour Cream1 cup
Bread Crumb1 large
Egg (beaten)1 cup
Whole Milk1 cup
Parsley (chopped)2 tbsps
Dijon Mustard2.5 tsps
Kosher Salt1.5 tsps
Dried Thyme450 g
Ground Pork450 g
Ground VealDirections:
1
To make the glaze, combine ketchup, brown sugar, and vinegar
2
Set aside
3
For the meat loaves, preheat the oven to 350 degrees F
4
Oil a foil-lined rimmed baking sheet
5
Heat the oil in a medium skillet over medium heat
6
Add the celery, onion, and garlic and cook, stirring until the vegetables have softened, about 5 minutes
7
Transfer to a large bowl, stir in 1/4 cup of the glaze and let cool
8
Add the sour cream, bread crumbs, egg, milk, parsley, mustard, salt, thyme, and pepper and stir until combined
9
Add the chuck, pork, and veal and combine well
10
(To taste for seasoning, fry a pinch of the meat mixture in a small skillet over medium-high heat until browned and cooked through, about 5 minutes
11
Season with additional salt and pepper, if needed
12
) Scoop mixture onto baking sheet using 1/2 cup measure
13
Shape into ovals
14
Divide the remaining glaze over the tops of the loaves
15
Bake 35 to 40 minutes
16
The internal temperature should be 165 degrees F when tested with an instant-read thermometer
17
Serve at once, while warm
18
The meat loaves can be prepared in advance and kept frozen until just before baking
19
Wrap the loaves with plastic wrap, then slip into resealable plastic bags
20
Increase the cooking time by about 10 minutes for frozen meat loaves