Mini Meatloaves meant to be juicy as long as they;re cooked just right.
Prep Time: 15 minutes Cook Time: 12 minutes —DinnerDiva PGH
celery rib, cut into 1-inch pieces
onion, cut into chunks
sprigs fresh thyme, stripped off stems
large eggs, cracked and beaten
85-percent-lean ground beef
can fried onions, for garnish
Red Wine Reduction Sauce
jarred or homemade gravy
Salt to taste
Pepper to taste
In This Recipe
Preheat oven to 375 degrees F.
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.
Start sauce by simmering the wet ingredients together in a sauce pan on low-medium heat.
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.)
Using the palms of your hands, form 10 round-shaped mini meatloaves, each topped with a slice of pancetta.
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.
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.