Thursday, September 30, 2010

Mini Meatloaves

I'm sure everyone has seen these before. What I like about doing meatloaf this way is that they cook so fast. For our version, this is what you will need.
In a bowl cover two pounds of ground sirloin with fresh black pepper.
To this add one tablespoon of Worcestershire sauce, one tablespoon of Italian seasoning, one half teaspoon of dried sage, one half teaspoon of salt, one half teaspoon of dry mustard, one half teaspoon of garlic powder, some celery seed, some grated parm to taste, a couple of shallots chopped, and one large egg.
To this add one cup, plus or minus, of whole wheat bread crumbs, a quarter cup at a time.
Mix together with your hands, adding bread crumbs as needed, until the mixture stiffens and is fairly dry.
Place the mixture into a lightly oiled cupcake pan.
Brush the tops with ketchup.
And place in a preheated 350 degree oven for thirty minutes or so.
They should look about like this after thirty minutes.
Now top with cheese (we like Mexican).
And cook for another five minutes or until the cheese has melted.
Notice how the mini meatloaves are not swimming in fat. That's because of the ground sirloin instead of a cheaper cut of meat. Remove from the tin.
And serve.
What's a guy gotta do to get a drink around here?

1 comment:

  1. Poor Gus, he's so neglected...give him a damn drink already!