Yummy mini meatloaf

I actually cooked something with taste. Meatloaf. No really, delicious. I found the recipe on Epicurious, a new Iphone App. I know, I know...but there it is...rather, here it is:

You can view the complete recipe online at: http://www.epicurious.com/recipes/food/views/355962?mbid=ipapp

Speedy Mini Meat Loaves
1 1/2 pounds ground beef
1 cup plain unseasoned bread crumbs
3 large eggs, lightly beaten
3 tablespoons milk
1 garlic clove, finely chopped
1 medium onion, finely chopped
1 1/4 teaspoons salt
1 teaspoon minced fresh thyme
3/4 teaspoon freshly ground black pepper
3 tablespoons ketchup
2 tablespoons Dijon mustard
1 teaspoon Worcestershire sauce


1. Preheat the oven to 350°F. Lightly grease the cups of a 12-cup muffin pan.
2. In a large bowl, combine the beef, bread crumbs, eggs, milk, garlic, onion**, salt, thyme, and pepper. Divide the meat mixture among the 12 muffin cups, pressing the meat firmly into the pan.
3. Place the muffin pan on a baking sheet and bake for 20 to 25 minutes, until the meat is almost cooked through—the "loaves" will be firm when pressed lightly in the center but not set.
4. While the meat loaves are baking, whisk together the ketchup, mustard, and Worcestershire sauce*. After baking for 20 to 25 minutes, remove the pan from the oven. Brush the tops of the loaves with the glaze, using it all up, and return the pan to the oven. Bake for 10 minutes more, or until the glaze has thickened and the meat is completely cooked through, 30 to 35 minutes total. Run an offset spatula or butter knife around the edges of the muffin cups and pop out the meat loaves. Serve hot.

The Deen Bros. Take It Easy
August 2009
by Jamie Deen, Bobby Deen and Melissa Clark

*I skipped the glaze for the kids and just had them decorate with ketchup.
**The only change I made was to saute the onions before mixing them into the rest of the ingredients. I did this since BZ is allergic to raw onions, and freaks if he bites into a crunchy onion. It worked, he loved it.