April 2, 2011

Italian Style Mini Meatloaves

This is the most basic meatloaf you'll ever find. No chopped onions or added veggies in the meat. Just straight up meatloaf...made "Italian style" with the addition of Italian sausage. That is all.

This recipe makes 12 muffin-tin sized individual meatloaves.
We top ours with your typical brown sugar/ketchup glaze (recipe follows) & then a scoop of mashed potatoes. Yes, they look like cupcakes & its totally cute.
Serve with veggies or a salad.
Adults eat 2 eat 1.
These are great leftovers!

Italian Style Mini Meatloaves:
1lb ground beef
1lb ground Italian sausage
4 eggs (fresh extra large...brown)
1c. (+/-) Italian seasoned bread crumbs
salt, pepper & garlic

  • Mix all ingredients in a large bowl.
  • Using an ice cream or cookie scoop portion the meat into a muffin tin. 
  • Individually roll each portion of meat into a large meatball & push into the muffin tin cavities.
  • Place muffin tin onto a cookie sheet. (Just to catch possible drips...I've never gotten any.)
  • Bake @ 350 (convection) or 375 (normal) for 20 minutes.
  • To test for done-ness: Don't cut it! Touch the top of a few "muffins"...if they are firm, they are done, if they squish under your finger they aren't.)
  • Shut off oven.
  • Spoon glaze onto the top of each "loaf" & let sit in the oven for a few minutes till you serve. 

Meatloaf Glaze:
1c. Ketchup
1/4 c. Brown Sugar
1T. Italian Seasoning (optional)
2tsp. Garlic Powder

Mix together!
Top meatloaf....yum!

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