Meatloaf Minis
Mini meatloaves, a hit with my husband and son. I make a vegetarian version for myself by mashing thawed Boca patties and using the same ingredients scaled down for a smaller batch.
Mini meatloaves, a hit with my husband and son. I make a vegetarian version for myself by mashing thawed Boca patties and using the same ingredients scaled down for a smaller batch.
- Carbohydrate 29.6963772 g
- Cholesterol 148.6480925 mg
- Fat 38.9167052133333 g
- Fiber 0.284074402908683 g
- Protein 25.7713648573333 g
- Saturated Fat 14.6272957805667 g
- Serving Size 1 1 Serving (214g)
- Sodium 850.081067966667 mg
- Sugar 29.4123027970913 g
- Trans Fat 9.835733135 g
- Calories 573 calories
Step-by-step
- Preheat oven to 350.
- Mix together and roll into balls and place in cupcake pan
- Bake for about 20min (or until done), brush ketchup on top and cook another 5 minutes
Crisp edges yield to a compact, yielding center glazed in a glossy layer of caramelized ketchup and brown sugar. Individual portions transform standard ground meat into structured spheres that cook faster than a traditional loaf.
The Mechanics of Meatloaf Texture
Ground beef requires careful handling to prevent dense, rubbery protein networks. Overworking the meat squeezes out myosin, a muscle protein that binds particles into a tough mass instead of a tender crumb. Crushed cereal acts as a physical barrier within the meat matrix, interrupting heavy protein bonds while absorbing rendered fat during baking. Mixing the egg and seasonings thoroughly before adding the beef ensures even distribution without requiring excessive kneading. Portioning the mixture into a standard metal cupcake pan increases surface area exposure to direct oven heat set to 350 degrees Fahrenheit. This design accelerates cooking time to roughly twenty minutes, allowing the exterior to brown before internal moisture evaporates entirely.
Common Pitfalls in Shaping and Glazing
Excessive fat rendering often pools around individual portions if the meat is packed too loosely. Conversely, compressing the balls past the point of structural integrity eliminates internal air pockets essential for steam release. Brushing the ketchup and Worcestershire mixture onto the surface during the final five minutes of baking prevents premature sugar scorching. Sugars burn quickly under high heat, so applying the glaze late protects the topping from turning bitter. Store leftovers in an airtight container in the refrigerator for up to three days.
