Mini Meatloaves with Tomato Glaze
Preparation Time: 5 minutes
Cook Time: 20 minutes
Mini meatloaves slathered with a succulent tomato glaze and served alongside mashed or roasted potatoes.
1 1/2 lbs lean ground beef
1/4 cup finely chopped onion
12 saltine crackers, finely crushed (about 1/2 cup)
3 Tbs Worcestershire sauce
1 Tbs olive oil
1 can (15 oz.) Contadina® Tomato Sauce
3 Tbs packed brown sugar
Mashed or roasted potatoes, optional
1. Combine beef, onion, cracker crumbs, Worcestershire and egg in a large bowl. Mix well with hands or a spoon.
2. Shape meat into 6 rectangular mini meatloaves, each about the size of a deck of cards (3-1/2 by 2x1/2 by 1/2-inch thick).
3. Heat oil in a wide skillet over medium-high heat; brown meatloaves 3 to 4 minutes per side. Remove from pan and set aside. Drain fat from pan.
4. Add sauce and brown sugar to pan. Bring to a boil; reduce heat and simmer over medium heat 3 minutes, stirring frequently until slightly reduced. Return meatloaves to pan and spoon sauce over tops. Simmer, uncovered, over medium heat 5 minutes or until cooked through. Serve meatloaves and sauce with mashed or roasted potatoes, if desired.
NOTE: Recipe can be prepared using your favorite meatloaf recipe; shape and cook as directed above.