Delicious mini-meatloaf baked up easy. Great for kids of every age.
Secrets to perfectly cooked meatloaf: Meatloaf is easy to flavor and make delicious. The trick is to mix together the flavoring ingredients before adding the meat. Then, you can incorporate everything into the meat without overworking it.
Adding cheese and herbs makes this Italian meatloaf a surefire crowd-pleaser.
Individual portions mean everyone gets crusts, so no one is upset at their serving.
Recipe by Fabio Viviani
Yield: 6 individual meatloaves
Ingredients (Note: All ingredients should be at room temperature for best results):
1 tbsp. extra-virgin olive oil, plus 1 tablespoon
1 cup chopped white onion
4-5 garlic cloves, minced
½ cup Parmesan cheese, grated
1 cup white cheddar cheese, shredded
½ cup Provolone, shredded
½ cup part-skim Mozzarella, shredded
1 cup plain breadcrumbs
¼ cup roughly chopped fresh flat-leaf parsley
1 large egg
1 tbsp. Dijon mustard
kosher salt and freshly ground black pepper, to taste
1½ lbs. ground beef sirloin
3 tbsp. tomato paste
1 tbsp. warm water
Preheat oven to 425°.
Heat olive oil in a medium skillet over medium-high heat.
Add onion and garlic and cook until softened and browned, about 5 minutes.
Meanwhile, in a large mixing bowl, combine cheeses, breadcrumbs, parsley, egg and Dijon mustard. Season well with salt and pepper and mix well.
Crumble the ground sirloin into the breadcrumb mixture.
Add the cooled onion and garlic.
Gently mix until evenly incorporated. Be careful not to overwork it.
On a parchment paper-lined baking sheet, divide the meatloaf mixture into 6 equal balls and shape into small loaves, and bake for 15 minutes.
Meanwhile, whisk tomato paste with remaining tablespoon of olive oil, a pinch of black pepper, and warm water.
After 15 minutes, remove meatloaves from the oven, and using a pastry brush, baste each loaf with the tomato paste mixture.
Return to the oven for another 30 minutes.
Rest for 10 minutes before serving.