Tomato-Glazed Mini Meatloaves
Author: Aimee
Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
These individual meatloaves are light and full of flavor and a nice twist on a classic dish. They are perfect for a weeknight dinner because they bake up quickly. Recipe is adapted from The Smitten Kitchen Cookbook.
Ingredients
Glaze
  • 4 teaspoons coconut oil (or vegetable oil, as per Deb's original recipe)
  • 1/4 cup tomato paste
  • 2 Tablespoons cider vinegar
  • 2 teaspoons honey (I used maple syrup)
  • 2 teaspoons Worcestershire sauce
  • 1 Tablespoon Dijon mustard
  • 1/4 teaspoon table salt
Meatballs
  • 2 slices sandwich bread
  • 1/2 medium onion, finely chopped
  • 1 garlic clove, minced
  • 1 medium stalk celery, finely chopped
  • 1 medium carrot, finely chopped
  • Olive oil, for cooking
  • 1 teaspoon table salt, plus more for vegetables
  • Freshly ground black pepper
  • 2 pounds ground beef
  • 2 medium eggs
  • 1 Tablespoon tomato paste
  • 1 teaspoon Dijon mustard
  • 2 Tablespoons Worcestershire sauce
Instructions
Glaze
  1. Combine glaze ingredients in a small saucepan, and simmer, whisking constantly, for 2 minutes until coconut oil is dissolved and glaze is satin smooth. Set aside.
Meatloaves
  1. Preheat your oven to 350 degrees. Tear the bread into chunks and then blend it, in a food processor, into breadcrumbs. Place the breadcrumbs in a large bowl. You should have about 1 cup.
  2. Add the onion, garlic, celery, and carrot to the food processor, and pulse it until they are finely chopped.
  3. Heat a large skillet over medium heat. Once the skillet is hot, coat the bottom with olive oil, and heat the oil for a minute; add the finely chopped vegetables. Season with salt and pepper, and cook, stirring frequently, until they begin to brown, about 10 to 15 minutes.
  4. Add the vegetables to the large bowl with breadcrumbs, then add the remaining ingredients. Stir the ingredients together with a fork or your hands.
  5. With wet hands, form the mixture into twelve 3-inch meatballs; each will weigh about 4 ounces.
  6. Space meatballs so that they are not touching, in a baking dish. Drizzle or brush each meatball with a teaspoon or so of the tomato glaze you made earlier, and bake until cooked through, about 20 minutes (an instant-read thermometer inserted into the center of a cooked meatball will register 160 to 165F)
  7. Serve with additional glaze if desired.
Recipe by Simple Bites at http://www.simplebites.net/sunday-dinner-tomato-glazed-mini-meatloaves/