Mini Meat Loaves

By AzWench

Meat loaf is a classic comfort food. When I was growing up my mother used to make meat loaf for family dinners, and today I love making these mini-loaves when I entertain. The Sun-Dried Tomato and Cranberry Ketchup adds a punch of bright flavor and color to the dish. I like to serve these mini-loaves with Cauliflower "Mac 'n' Cheese" or Creamy Mashed Potatoes.

Ingredients

• Miracle Marinade:
• 1/2 cup reduced-sodium beef broth
• Miracle Marinade
• 1/2 pound ground chuck
• 1 1/2 pounds lean ground beef
• 3 tablespoons Italian-style breadcrumbs
• 2 tablespoons whole milk
• 1 large egg
• 1 large egg white
• 1/8 teaspoon coarsely ground pepper
• 1 cup Sun-Dried Tomato and Cranberry Ketchup
• 1 teaspoon extra-virgin olive oil
• 4 teaspoons finely diced onion
• 1/2 cup soy sauce
• 2 teaspoons apple cider vinegar
• 2 teaspoons fresh lime juice
• 2 teaspoons orange juice
• 1/2 teaspoon minced garlic
• 1/4 teaspoon minced fresh ginger
• 2 teaspoon sugar
• 1/2 teaspoon paprika
• Sun-Dried Tomato and Cranberry Ketchup:
• 3 vine-ripened tomatoes, chopped
• 15 grape tomatoes, halved
• 3 tablespoons diced red onion
• 3 heaping tablespoons dried cranberries
• 2 tablespoons diced oil-packed sun-dried tomatoes (about 4 whole)
• 1 garlic clove, minced
• 1 tablespoon plus 1/2 teaspoon light brown sugar
• 1 teaspoon balsamic vinegar
• 1/2 teaspoon apple cider vinegar
• 1/4 teaspoon salt
• Splash of lemon juice

Preparation

Step 1

Mini Meat Loaves: Combine the broth and 1/4 cup of the Miracle Marinade in a small saucepan. Cook over medium heat until reduced to 1/4 cup, about 10 minutes.

Preheat the oven to 350 degrees.

Combine the ground chuck and lean beef in a large bowl. Sprinkle the breadcrumbs over the meat mixture. Pour the milk and reduced marinade mixture over the breadcrumbs to moisten. Beat the whole egg and egg white together in a small bowl. Add to the meat mixture along with the pepper. Stir to combine the mixture well but be careful not to overwork, or the meat loaf will be tough.

Form into 8 loaves (a heaping 1/2 cup each) and place in 13 X 9-inch glass baking dish. Spoon the remaining 1/4 cup Miracle Marinade evenly over the mini meatloaves.

Bake for 25 to 30 minutes. Remove from the oven and spoon the cooking juices from the bottom of the baking dish over the loaves. Cover the top of each loaf with 1 tablespoon Sun-Dried Tomato and Cranberry Ketchup. Return to the oven and bake until the ketchup is glazed, 8 to 10 minutes.

Miracle Marinade: Heat a small skillet over medium-low heat. Add the oil and onion. Cook until tender and caramelized, 2 to 4 minutes.

Combine the remaining ingredients in a small bowl. Stir in the caramelized onions until well combined.

Use immedieately or store in an airtight container in the refrigerator for up to 1 week.

Makes 1/2 cup

Sun-Dried Tomato and Cranberry Ketchup: Combine all ingredients with 3 tablespoons water in a medium saucepan. Cook over medium heat for 10 minutes. Reduce the heat to low and cook for 15 minutes to blend the flavors. Let cool for 15 minutes.

Pour the mixture into a food processor and process until almost smooth. Strain the mixture through a fine-mesh sieve into a medium bowl. Refrigerate for 1 hour before use. Store in the refrigerator in an airtight container.

Makes about 2 cups