One nice thing about these miniature meatloaves is the speedy baking time—much faster than ordinary meatloaf. Kids love the honey mustard and ketchup glaze; I like to double the amounts listed below. These freeze well or are great sliced for sandwiches the next day. (from Stacy and Martha Stewart)
olive oil for baking sheet
2 tablespoons honey mustard
2 tablespoons ketchup
1 lb ground chuck or ground beef
1 egg, beaten with a fork
1/2 cup panko breadcrumbs
1 cup shredded cheddar cheese
coarse salt and pepper
Preheat oven to 450 degrees. Brush a rimmed baking sheet with olive oil. Mix honey mustard and ketchup together in a small bowl.
Combine ground beef, egg, panko, 1/2 cup cheddar, 1/2 teaspoon salt and 1/4 teaspoon pepper; it's easiest to mix this together with clean hands. Form into four small loaves on the baking sheet. Top each with a few spoonfuls of the ketchup mixture, then sprinkle with remaining cheese. Bake about 15 to 20 minutes, or until cooked through.
*Good on the side: Cut fingerling potatoes into chunks, toss in olive oil, season with salt and pepper and roast in a pan alongside the meatloaf, stirring every once in a while. I'd start them a little earlier so they get crispy.
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