Just like their larger cousins, these mini meatloaves are delicious — but they cook in half the time! From Deb Perelman’s fantastic cookbook: Smitten Kitchen.
- 4 teaspoons grapeseed oil
- 1/4 cup tomato paste
- 2 tablespoons apple cider vinegar
- 2 teaspoons honey
- 2 teaspoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1/4 teaspoon table salt
- 1/2 cup bread crumbs or Panko
- 1 medium onion, finely chopped
- 1 garlic clove, minced
- 1 medium stalk celery, finely chopped
- 1 medium carrot, finely chopped
- olive oil, for cooking
- 1 teaspoons salt, plus more for vegetables
- Freshly ground black pepper
- 2 pounds ground beef
- 1 tablespoon tomato paste
- 1 teaspoon paprika
- 1 teaspoon Dijon mustard
- 2 tablespoons Worcestershire sauce
- 1/2 cup milk
- 1/4 cup finely chopped fresh flat leaf parsley
- 2 large eggs
For the glaze, mix all ingredients together into a small saucepan and simmer for a few minutes, then set aside.
Make the meatloaves:
Preheat the oven to 350 degrees. Coat the bottom of a large skillet with the olive oil, mix the bread crumbs, onion, garlic, celery, and carrot. Season with salt and pepper and cook, stirring frequently, until they begin to brown, about 10 to 15 minutes.
Add the vegetables to a large bowl with breadcrumbs, then add the remaining ingredients. Stir the mix together with a fork, then with wet hands form the mixture into twelve 3-inch meatballs, each weighing about 4 ounces.
Arrange the meatloaves on a baking sheet so they are not touching. Drizzle or brush each one with a teaspoon of the glaze and bake until cooked through. A meat thermometer inserted into the center of a cooked meatloaf will read at 160 to 165 degrees.
Serve with additional glaze on the side.
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