Mini Meatloaves Recipes

• •
  80/20 Ground Beef(454g)

  Standard ground beef. Drain fat thoroughly after cooking to reduce calories.

• •
  Ground Pork(227g)

  Regular ground pork is typically 70/30. Look for lean if available.

• •
  Bread Crumbs, Dry, Plain(180g)
• •
  Egg, Whole, Large
• •
  Whole Milk(180g)
• •
  1¼ teaspoons sea salt
• •
  Italian seasoning(5g)
• •
  ¼ teaspoon freshly cracked black pepper
• •
  Garlic powder(5g)
• •
  Onion powder(5g)
• •
  Ketchup(60g)
• •
  Brown sugar(30g)
• •
  Worcestershire Sauce(10g)

  Lea & Perrins is the standard. A little goes a long way.

• •
  Broccolini

Instructions

1. 1In a large bowl, combine the ground beef, ground pork, and bread crumbs using your hands until evenly distributed.
2. 2In a medium bowl, whisk together the eggs, milk, Italian seasoning, garlic powder, and onion powder until fully combined, then pour into the meat mixture along with 3 tablespoons of the ketchup and mix with your hands until just combined—do not overmix.
3. 3Using your hands, form the meat mixture into 6 oval loaves about 3 inches wide and 4 inches long.
4. 4Heat a large skillet over medium-high heat and add the meatloaves in a single layer (work in batches if needed). Cook 4–5 minutes per side until golden brown on all surfaces.
5. 5In a small bowl, whisk together the remaining ketchup, brown sugar, Worcestershire sauce, and 1 teaspoon water until fully combined, then brush evenly over the tops of the meatloaves in the skillet.
6. 6Reduce heat to medium, cover the skillet, and cook 12–15 minutes until the internal temperature reaches 160°F when measured with an instant-read thermometer in the thickest part of a meatloaf.
7. 7Meanwhile, trim the broccolini and steam or sauté over medium heat 5–7 minutes until tender-crisp and bright green.
8. 8Divide the meatloaves and broccolini evenly into 6 airtight containers while hot, allow to cool slightly, seal, and refrigerate for up to 5 days.