20 Minute Mini Meat Loaves
By carvalhohm
Rate this recipe
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(11 Votes)
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Ingredients
- MOM"S CLASSIC:
- Liquid:
- 1/2 cup ketchup
- 1 tablespoon Worcestershire sauce
- Mix-Ins:
- 1/2 cup quick-cooking oats
- 1/2 cup finely chopped onion
- 1/3 cup minced bell pepper
- 1/3 cup parsley
- 1 tablespoon minced garlic
- 1/2 teaspoon dried thyme
- Sauces:
- 1/2 cup ketchup mixed with 1 tablespoon water and 1 teaspoon Worcestershire sauce
- CHIPS 'N' SALSA:
- Liquid:
- 2/3 cup salsa
- Mix-Ins:
- 1/2 cup each finely chopped onion
- 1/2 cup crushed tortilla chips
- 1/2 cup cheddar cheese
- 1/4 cup chopped cilantro
- Sauces:
- 1/2 cup salsa mixed with 2 tablespoons chopped cilantro
- ASIAN:
- Liquid:
- 1/4 cup hoisin or stir-fry sauce
- Mix-Ins:
- 1 can (8 ounces) water chestnuts, diced
- 1/3 cup sliced scallions, finely
- 1/3 cup chopped bell pepper
- 1/3 cup plain dried bread crumbs
- 1 teaspoon grated ginger
- 1 teaspoon minced garlic
- Sauces:
- 1/4 hoisin or stir-fry sauce mixed with 2 tablespoons each water and sliced scallions
Details
Servings 4
Preparation
Step 1
Choose a meat loaf from above. Heat oven to 425 degrees. Line a rimmed baking sheet with foil.
Whisk *Liquid* ingredients, 2 large eggs and 1/2 teaspoon salt in large bowl to blend.
Add *Mix-ins* and 1 1/4 pound ground meatloaf mixture (beef, pork and veal) or 1 1/4 pound ground beef. Mix well using hands or a wooden spoon. Form into 4 (5-inch long, 2 1/3-inch wide) loaves on lined pan.
Bake 20 minutes or until cooked through and a meat thermometer inserted in centers registers 160 degrees. Serve with *Sauces*.
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