Is there really a season for meatloaf? I know a lot of people consider it a comfort food. But I love eating slices cold the next day on bread for sandwiches. With a little ketchup? This recipe jumped out at me. First I love the picture.
Second it screams portion control because you bake them in a muffin pan. Plus the little servings aren’t as intimidating as a slab of meatcake.
Makes 12 mini meatloaves
1 tablespoon olive oil
1 cup chopped yellow onion
1 cup chopped green pepper
1 teaspoon chopped fresh thyme
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 tablespoons Worcestershire sauce
1 tablespoon tomato paste
1.5 pounds ground beef
1/2 cup plain dry bread crumbs
2 large eggs, beaten
1/2 cup ketchup
Preheat the oven to 350 degrees.
Heat the olive oil in a medium saute pan. Add the onions, green pepper, thyme, salt, and pepper and cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until the onions are translucent but not brown.
Remove the pan from the heat, and add the Worcestershire sauce and tomato paste. Allow to cool slightly.
In a large bowl, combine the ground beef, onion and green pepper mixture, bread crumbs, and eggs, and mix by hand until the ingredients are well distributed.
Place foil liners into a 12-cup muffin pan and shape individual portions of meatloaf to fit each muffin cup. Spread about a tablespoon of ketchup on the top of each portion.
Bake for 40 to 45 minutes, until the internal temperature is 155-160 degrees and the meatloaves are cooked through. Serve hot.