Prep 20 mins
Cook 20 mins
These little meatloaves don't take long and are pretty darn tasty. A bit different from the other sweet and sour meatloaf recipes here at Zaar. I think the muffin tin idea is perfect and these are great for OAMC, especially because of their size. How convenient for those of us who cook for one or two to use the size as portion control too. Even if you don't like the recipe, use your own recipe in the muffin tins for quick OAMC opportunities.
- 1 cup ketchup
- 1⁄4 cup brown sugar
- 2 tablespoons vinegar
- 2 lbs ground chuck (not as fatty as regular ground beef!!) or 2 lbs ground sirloin (not as fatty as regular ground beef!!)
- 1 egg
- 1 onion, finely chopped
- 1⁄2 cup breadcrumbs (try Italian for a different flavor!)
- salt and pepper, to taste
- Preheat the oven to 400 degrees and spray a 12-muffin tin.
- Mix 1/2 Cup of the ketchup, brown sugar, and vinegar in a small bowl.
- In a large bowl, combine the ground beef, egg, onion, bread crumbs, and the other 1/2 cup ketchup; season with salt and pepper. Combine ingredients well, but don't overwork the meat.
- Place 2 1/2 teaspoons of the sauce in the bottom of the prepared muffin tin. Form the meat mixture into 12 equal balls and place in the muffin tin, pressing down to smooth the top of meat.
- Cook the meat loaves until no longer pink in the middle and juices bubble around the edges, about 20 minutes.
- Remove from the oven and rest 5 minutes before removing from the muffin tins. I find this is easiest if you place a platter on top of the muffin tin, grab it with oven mits, then flip, like you would a round cake. Most all of the sauce should come out with the meat if you let the tin sit upside down on the platter for a minute or two. Scoop out any of the sauce left and smear it on the loaves.
I make these and put them uncooked in my freezer. I make and freeze the sauce seperately. They work wonderfully, everyone in my family loves them!!
Wonderful! Love these serving size mini-loaves! Sure saves having to use a knife to cut a slice of leftover meatloaf, & it's so nice to have more of the crispy brown this way, too. :-) Forgot to spray the tin & the loaves still scooped out perfectly. I used ground sirloin. Thanks, Redneck Epicurean, for this little jewel of a recipe that I will be making over and over! -Becky
I made these up using my own bread crumbs, added the Italian Seasoning and garlic, but otherwise made as per recipe. These are easy and fun to make up, and delicious too. I froze up the the 10 not eaten then wrapped individually and put into labled gallon freezer bag for later use. Now that it is just me, these will become regular once a month cooking for my meals. Thank you for a great recipe.