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
Ingredients
- Mini Meatloaves
-
4 ounces
baby carrots
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4 ounces
celery rib, cut into 1-inch pieces
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4 ounces
onion, cut into chunks
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3 sprigs
sprigs fresh thyme, stripped off stems
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1 handful
fresh parsley
-
1 ounce
canola oil
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1 cup
panko breadcrumbs
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4
large eggs, cracked and beaten
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1 cup
heavy cream
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1 cup
whole milk
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1/2 tablespoon
minced garlic
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2.5 pounds
85-percent-lean ground beef
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1.5 tablespoons
salt
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1 tablespoon
pepper
-
10 pieces
sliced pancetta
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1
can fried onions, for garnish
- Red Wine Reduction Sauce
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1 cup
red wine
-
1 cup
beef stock
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1 cup
jarred or homemade gravy
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1 ounce
tomato paste
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Salt to taste
-
Pepper to taste
Directions
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Preheat oven to 375 degrees F.
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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.
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Start sauce by simmering the wet ingredients together in a sauce pan on low-medium heat.
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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.)
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Using the palms of your hands, form 10 round-shaped mini meatloaves, each topped with a slice of pancetta.
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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.
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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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