Tuesday, November 9, 2010

Mini Meatloaf

I got this recipe from the cooking class I took at BYU. I don't love meatloaf, but when I'm in the mood or have some ground beef I need to use this is my favorite technique because it is quick and I like the caramelized outside of the meatloaf the best and this allows for more surface area and therefore more caramelization.

Mini Meatloaf
1 lb. lean ground beef
1 tsp. onion powder
1 tsp. garlic powder
1/4-1/2 tsp. salt and pepper each
1 egg
1-2 Tbs. Worcestershire sauce
1/3 cup bread crumbs or quick oats (I prefer the bread crumbs)

Mix all the ingredients together with your hands. (I find this is the best way to mix it evenly.) Shape into large golf-ball sized pieces and place in a muffin tin. Make an indentation in the middle of each one (see photo) to allow for even cooking. Bake at 350 for 25-30 minutes. I usually end up cutting one open to see if it is done. Spread ketchup on the last 5-10 minutes. Serve with your favorite potato dish.

1 comment:

Grandma Honey said...

I think next time I make my turkey loaf, that I will bake it like this. I like the quicker baking time, and the more crust would be better. :)

I sure do enjoy both your blogs. I get to watch Clara grow up on one, and learn more cooking ideas on the other! I'm having Elora over today to make the pretzel turtles. And I have plans to make your w/w rolls soon.