Quick Mini Meatloaf with Pancetta

By DinnerDiva PGH
December 20, 2011
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Author Notes: Mini Meatloaves meant to be juicy as long as they;re cooked just right.
Prep Time: 15 minutes Cook Time: 12 minutes
DinnerDiva PGH

Makes: 10

Mini Meatloaves

  • 4 ounces baby carrots
  • 4 ounces celery rib, cut into 1-inch pieces
  • 4 ounces onion, cut into chunks
  • 3 sprigs sprigs fresh thyme, stripped off stems
  • 1 handful fresh parsley
  • 1 ounce canola oil
  • 1 cup panko breadcrumbs
  • 4 large eggs, cracked and beaten
  • 1 cup heavy cream
  • 1 cup whole milk
  • 1/2 tablespoon minced garlic
  • 2.5 pounds 85-percent-lean ground beef
  • 1.5 tablespoons salt
  • 1 tablespoon pepper
  • 10 pieces sliced pancetta
  • 1 can fried onions, for garnish

Red Wine Reduction Sauce

  • 1 cup red wine
  • 1 cup beef stock
  • 1 cup jarred or homemade gravy
  • 1 ounce tomato paste
  • Salt to taste
  • Pepper to taste
  1. Preheat oven to 375 degrees F.
  2. In a food processor, finely chop carrots, celery, onion, thyme leaves and parsley. Saute in oil in a fry pan over medium-high heat. Remove from heat.
  3. Start sauce by simmering the wet ingredients together in a sauce pan on low-medium heat.
  4. Place remaining components for the meatloaves, except pancetta and fried onions, in a large mixing bowl. Mix well with the sauted vegetables and herbs. ( It's okay for the mixture to be a little loose. End result will be moist meatloaves.)
  5. Using the palms of your hands, form 10 round-shaped mini meatloaves, each topped with a slice of pancetta.
  6. When sauce is reduced by half, break up any lumps of tomato paste, using a whisk. Adjust seasoning. Remove from heat; cover with a lid.
  7. Place meatloaves on a baking tray and cook in oven about 10 minutes or until cooked through, rotating once. They are done when the internal temperatures reach 165 degrees F. Serve with French-fried onions and sauce.

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