Can I just say yum!!!
I have never been a huge meatloaf fan, but I love these tasty tidbits. It is hard for me to make meatloaf simply because it seems so basic, and I really don’t do basic well. If it is too basic I sometimes balk at it, which drives my husband nuts. He likes simple foods and can’t understand why I must add this and add that to plain, good old, simple foods.
I hope you guys enjoy my latest installment in my Beef … It’s What’s For Dinner series. What I love about this meatloaf is all of the fresh ingredients. It is chocked full of flavor.
Mini Italian Meatloaves
(serves 7, two meatloaves per serving)
As I always say, get your ingredients together so you aren’t running all of your kitchen when you get to the next step.
1 c. boiling water
1/2 sun-dried tomatoes, packed without oil
1/2 c. ketchup
1 c. Italian seasoned bread crumbs
3/4 c. onion, diced
3/4 c. fresh basil, chopped
1/2 c. mozzarella cheese
2 large eggs
2 garlic cloves, minced
1 lb. ground beef
ketchup for top
1.) Preheat oven to 350 degrees, spray muffin tins with cooking spray
2.) Combine boiling water and tomatoes in a bowl. Let sit for 3o minutes. Drain tomatoes, and finely chop.
3.) Combine the ketchup, bread crumbs and the remaining ingredients in a large bowl. Mix thoroughly together.
4.) Scoop meat mixture into muffin tins. You want them filled to the top. Drizzle ketchup over the tops.
5.) Bake for 15 minutes.
Note – You could also form this into a 9×5 inch loaf, but then you will need to cook for an hour.
We love to eat our meatloaves with roasted garlic scalloped potatoes and either brussels sprouts or roasted asparagus.