### Mini Meatloaf Recipe: A Quick and Tasty Comfort Dish
This Mini Meatloaf Recipe presents a speedy option to savor a traditional comfort dish. These single loaves are succulent, packed with delicious flavor, and topped with a sweet-tangy ketchup-chili glaze. They cook faster than conventional meatloaf while still delivering a hearty and fulfilling meal.
#### Holly’s Recipe Highlights: Mini Meatloaf
– **Flavor**: Savory, moist, and filled with traditional comfort, these mini meatloaves are well-seasoned with a touch of sweetness from the glaze.
– **Why Make It**: Their compact size allows for faster baking, yielding perfectly sized servings and ensuring every bite is enveloped in a delightful, tangy glaze.
– **Serving Suggestions**: Pair these mini meatloaves with creamy mashed potatoes, honey-roasted carrots, a fresh summer salad, or roasted green beans for a classic, comforting feast.
– **Total Time**: 1 hour
– **Serves**: 4 Mini Loaves
– **Cooking Method**: Baked
#### Ingredient Notes
– **Green Pepper**: Provides moisture and traditional meatloaf flavor; red bell pepper can be used for a sweeter variation.
– **Lean Ground Beef**: Keeps the meatloaves moist without excess grease; can be substituted with ground turkey or a mix of beef and ground pork.
– **Seasoned Bread Crumbs**: If using plain breadcrumbs or panko, add extra spices for a flavor boost.
– **Dijon Mustard**: Elevates the flavor profile; yellow mustard can be a good substitute.
– **Chili Sauce**: Optional for added tanginess; can be replaced with barbecue sauce for a smoky finish.
– **Variations**: Ground turkey or chicken can provide a lighter option. Including shredded cheese in the center offers a gooey surprise, or increase onion if omitting bell pepper.
#### How to Make Mini Meatloaf
1. Preheat the oven to 400°F. Line a baking pan with foil and spray with cooking spray.
2. In a small skillet, heat olive oil and sauté green pepper, onion, and garlic until soft. Let it cool completely.
3. In a bowl, mix together breadcrumbs, milk, ketchup, mustard, egg yolk, Italian seasoning, and salt. Stir thoroughly.
4. Incorporate the beef and cooled onion mixture. Gently combine and form into four mini meatloaves, about 3″ x 2″.
5. In a small bowl, blend ketchup and chili sauce. Spread over the meatloaves.
6. Bake for 22 to 25 minutes or until the center of the loaves reaches 165°F.
7. Cool for 5 minutes before serving.
#### Tips for Success
– Cooking the vegetables until they are soft prevents them from being crunchy inside the loaves.
– Allow the onion mixture to cool prior to mixing with the beef to prevent overmixing and ensure tenderness.
– Use a meat thermometer for accuracy; take the loaves out at 165°F for optimal texture.
– For a better crust, bake on a sheet pan instead of a loaf pan, leaving space between each loaf.
#### Leftovers Done Right
Store leftovers in a sealed container in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat in the oven covered with foil. Leftovers can be used for meatloaf sandwiches, crumbled into pasta sauce, or served over mashed potatoes for an effortless next-day meal.
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