Benny’s Meatloaf Minis | Chef Benny Doro

1 Benny's Meatloaf Minis

Aug 28

Growing up I used to enjoy my mom's meatloaf, and although this is not her recipe it is just as delicious. I like making these as a snack size version in a cast iron muffin pan because it creates an incredibly delicious crispy crust with a moist center. I also included directions for the larger traditional loaf method, but the smaller ones are so addictive.

Benny's Meatloaf Minis

On 28/08/2011 (Sunday) at 12:19 am by Benny.
Tiny Url for this recipe → https://tinyurl.com/2c8ssokj

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Details

Prep Time:
10 min
Cook Time:
45 min
Ready Time:
55 min

Servings

4 none

Ingredients

1/2 pound each of ground beef, pork and veal
1/2 cup bread crumbs
2 organic eggs
3 tablespoons unsatled butter

meatloaf filling

one large carrot chopped
one large cellery stalk chopped
one large onion chopped
one small bell pepper chopped any color is fine I used red a little sweeter
2 bay leaves
3 cloves garlic, minced
3/4 cup half and half
1/2 cup ketchup
2 tablespoons Worcestershire sauce
teaspoon Sambal Olek asian chili sauce
kosher salt and pepper
2 strips of bacon chopped

Directions

Add the butter to a skillet and then add the onions, peppers, carrots, celery, bacon and bay leaves with a little kosher salt and pepper until the onions are translucent, about 10 minutes.

Next add the half and half, Asian chili sauce, ketchup and Worcestershire sauce and whisk everything together until well combined. Allow this to come to a boil and then reduce the heat and let this simmer until the mixture has reduced and has become a thick jam-like consistency, about 10 minutes (see photo). Once this has thickened, take it off the heat, remove the bay leaves and set it aside to cool.

In a large bowl combine all of the different ground meats (beef, pork and veal) with the bread crumbs and eggs and mix well. Then add the cooled vegetable mix and mix again until just combined.

When cooking meatloaf you have a couple of different options. You can make one large one and place it on a cookie sheet or you can make individual servings as I have done in my cast iron mini muffin pan. There are also larger cast iron pans which will hold a full size loaf that also doubles as a perfect serving vessel. If you are making the larger version, shape the loaf as evenly as you can so that it cooks evenly throughout. If you are making the individual versions, use a scoop to measure out equal portions and place each scoop into your muffin pans. This meatloaf is not smothered on the outside with ketchup as other recipes will tell you to do, it definitely doesn't need it. Simply place the shaped loaf into a 375°F oven for 25 minutes and then turn up the temperature to 425°F for another 5 minutes until a crust has formed uniformly on the top and oil is sizzling around the meat.

Let it rest for at least 10 minutes so that all this great flavor and the fat settles back inside.

If you made the smaller muffin versions, they will cook quicker, so check them after 10-15 minutes at 375°F before turning it up to 425°F to form the crust. The muffin size version makes a great wholesome and flavorful snack or a quick lunch for the family.

Serve slices of the loaf or the mini muffin version with a green salad tossed in a delicious lemon vinaigrette to help cut the incredible richness of this dish.

Enjoy!

Benny