We’re back! Thanks for hanging in during the brief hiatus. We had a wonderful vacation but I’m actually really glad to be back in the kitchen again!
When putting together our meal plan for this week I knew I wanted some comfort food and meatloaf was the first to come to mind. I’m probably one of the only people on Earth that will admit to loving meatloaf. It’s just not a ‘cool’ food to love, but I don’t care.
Meatloaf is great but a whole loaf takes too long on a busy weeknight. These mini meatloaves are the perfect solution! Individually portioned and ready in about 30 minutes.
1lb Lean ground beef
4T. Finely diced raw white onion OR 2T. Dried onion soup mix
2 Cloves garlic, pressed
1/3C. Italian seasoned breadcrumbs
3T. Parmesan cheese (I, of course, used soy parm)
Salt and pepper to taste
Preheat oven to 425 degrees.
Add all ingredients (except for ketchup) to the bowl of your stand mixer fitted with the paddle attachment. Mix on low until everything is well incorporated. If you don’t have a stand mixer, this can definitely be done by hand.
Form mixture into 4 mini loaves and place on a foil lined baking sheet with sides or a Pyrex dish (a flat baking sheet will allow excess grease to spread into the oven).
Bake 20 minutes. Remove from oven and top each loaf with 1T. tomato ketchup. Return to the oven for another 10 minutes.
Serve with rice (or mashed potatoes if you insist…growing up we always had rice so that’s what I love with meatloaf) and extra tomato ketchup for dipping.
Husband Rating – 4 out of 5 – “Solid dinner time performance. :)”