Mini Meatloaves Recipes

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  1 lbs 80/20 Ground Beef

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

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  0.5 lbs Ground Pork

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

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  0.8 cup Bread Crumbs, Dry, Plain
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  2 Egg, Whole, Large(88g)
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  0.8 cup Whole Milk
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  1.3 tsp 1¼ teaspoons sea salt
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  1 tsp Italian seasoning
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  0.3 tsp ¼ teaspoon freshly cracked black pepper
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  1 tsp Garlic powder
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  1 tsp Onion powder
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  0.3 cup Ketchup
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  2 tbsp Brown sugar
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  2 tsp Worcestershire Sauce

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

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  Broccolini

Instructions

1. 1In a large bowl, combine the ground beef, ground pork, bread crumbs, sea salt, Italian seasoning, and black pepper using your hands until evenly distributed.
2. 2In a medium bowl, whisk together the eggs, milk, 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 sauté in a separate skillet over medium-high heat for 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.