When you make mini meatloaves you can get dinner on the table much quicker than the traditional large loaf. They're so cute, too! You're going to love this sauce; it's a bit tangy, but not sour. I believe that meatloaf needs a fair amount of seasoning so it doesn't end up tasting like a burger.
Ingredients
2 lbs ground beef, 85% lean
3 oz onion, grated
2 tbsp Montreal Steak seasoning
5 cloves of garlic, minced finely
8 oz mushrooms, finely chopped,
2 oz red wine
1 tbsp oil, extra virgin preferred
4 tbsp sun-dried tomato ketchup
2 tbsp Dijon mustard
1 tbsp Italian seasoning
2 tbsp Worcestershire
1 egg yolk
1 oz dried bread crumbs (approx 1/2 cup)
4 oz milk
1/2 cup Parmesan cheese, grated (little more than 1 oz)
1 oz sun-dried tomatoes, rinsed and finely chopped (2 full tbsp)
salt and pepper to taste
1/2 cup ketchup
1 tbsp spicy brown mustard
2 tsp stone ground mustard
1/4 cup brown sugar, firmly packed
salt and pepper t.t.
1 tbsp apple cider vinegar
Instructions
Read Susie's Tips and Tricks below
1. Preheat oven to 350F.
2. In large bowl, place beef, onion, Montreal seasoning, garlic, mushrooms, wine, oil, tomato ketchup, mustard, Italian seasoning, Worchestershire, and egg yolk.
3. Mix bread crumbs and milk together, letting soak 5 minutes. Then add to bowl, along with Parmesan cheese, sun-dried tomatoes, salt and pepper. Using clean hands or disposable gloves, incorporate the entire mix together until well blended.
This extra step is worth the time: using a hot skillet, place a thumb size portion of the ground mixture; cook thoroughly. Set aside to cool, then taste. Adjust any herbs, salt and pepper as needed.
4. Shape the newly seasoned mixture using a scoop (approx 5 oz) into a square football of sorts and place in a rimmed baking sheet. This gives me around 10 mini meatloaves. I like them smaller so we can all have more sauce.
5. In a small mixing bowl, blend together: ketchup, spicy mustard, stone ground mustard, brown sugar, vinegar, salt and pepper. Spread thoroughly over each serving (approximately 10 mini-meatloaves).
6. Bake until thoroughly cooked. Using a thermometer, you want 165F in the center. Approximately 20 to 25 minutes.
Susie's Tips and Tricks
You may use a standard loaf pan if desired. However, it will take longer to completely cook; approximately 60 to 70 minutes.
You could use a portion of ground pork if desired. Keep in mind Parmesan and Worcestershire are salty products, so don't add salt without determining if its needed.
Use tomato paste if you don't have the ketchup, although I highly recommend ketchup.
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