MINI MEatloafNovember 4, 2009 at 2:18 pm | Posted in Beef, Sandwiches | 22 Comments
Tags: Country Bob's Sauce, Dinner, Meatloaf, Sandwiches
I saw mini meatloafs over and Kalyn’s Kitchen and thought it was such a great idea that I had to try it ASAP. Before you go any further, take a look at her post by clicking HERE. Also hiding in this post is a fabulous idea of baking these mini meatloafs on a roasting pan that lets the fat drain and drip free of the loaf. I don’t know about you, maybe I’ve been living in the dark ages, and whenever I make meatloaf I’ve made it in a Pyrex baking dish where is sits simmering in its fat. Thank you Kalyn!
In addition this post wouldn’t be possible without the generosity of Linda over at Cooking Tip of the Day. Before you go any further, take a look at her totally professional and informational site that’s also chock full of delicious recipes. Linda is one of those bloggers that makes us all look good. A couple of weeks ago, she had a contest and I won not only one but two bottles of Country Bob’s All Purpose Sauce. Thank you Linda.
And last but not least, I’d also like to thank Country Bob and his All Purpose Sauce as this recipe wouldn’t have been possible without it. Before you go any further, click HERE to learn more about Country Bob and his products. Country Bob’s is a new product for me. I really like the flavor. It’s a kind a of molasses-ie, worcestershire-ie, A-1-ie, unique delicious-ie sauce that I can’t wait to use again very soon. This stuff really is GOOD.
So let’s get started. What I’ve done is taken part of Kalyn’s meatloaf recipe and changed it up a bit to accomodate ingredients I had on hand and then added Country Bob’s unique flavor into the mix for the glaze and some flavoring in the meatloaf.
Kayln’s, Country Bob, and Lea Ann altered Meatloaf
1 pound lean ground beef
1 pound ground pork (Kayln used Italian Sausage which I will do next time – yum)
2-3 tsp. olive oil
1/2 cup finely chopped onion
1/2 large green bell pepper, finely chopped
1/2 large red bell pepper, finely chopped
(You could use one red pepper or one green pepper if you prefer)
1 T minced garlic
1/2 tsp. fennel seed
1/2 tsp. dried oregano
1/2 tsp. dried basil
1/2 – 3/4 cup steel ground oatmeal
salt and fresh ground black pepper to taste
1/2 tsp. onion powder
1/2 tsp. garlic powder
2 T. Country Bob’s All Purpose Sauce
Preheat oven to 375F/190C. Remove the ground beef and pork from refrigerator. Break both bowl apart into a bowl so it can come to room temperature.
Add 2 tsp. olive oil to large non-stick frying pan, add chopped onion, red pepper, and green pepper, and saute until vegetables are starting to soften, about 5 minutes. Decide whether you need to add another tsp. olive oil, then add the minced garlic, ground fennel, dried oregano, and dried basil and saute 1-2 minutes more. Turn off heat and let vegetables cool enough to handle.
Sprinkle oatmeal, salt and pepper, onion powder, garlic powder evenly over the surface of the meat. Wash your hands, then gently mix until seasonings are barely combined with the meat. (You’ll be mixing more when you add vegetables.) Add the cooled onion-pepper mixture, Country Bob’s Sauce and eggs, and mix again, until all ingredients are well-distributed. (Don’t over mix because that will make the meatloaf tough.) At this time you might need to sprinkle in a little more oatmeal if the texture isn’t just right for shaping the meatloaf successfully.
Spray a roasting pan with olive oil or non-stick spray (preferably with holes so fat can drain.) Use a 1 cup measure to scoop out meatloaf mixture and form into balls, then smash down slightly so they stay in place on the roasting pan. Into a bowl, pour 1/2 cup of Country Bob’s All Purpose Sauce. Using a pastry brush spread evenly over all the surfaces of meatloaf balls. Use additional sauce to baste the meatloaf half way through the cooking process.
Bake meatloaf balls 35-40 minutes, or until meat thermometer registers at least 165F/75C. I rotated the pan and basted with the remaining sauce after about 20 minutes. Serve hot, cutting in half if desired.
I served these alongside the Rode Kool and will be slicing them for Meatloaf Sandwiches the next day for a Bronco Game meal.
Thanks so much to Kalyn for the fabulous idea, to Linda for the gift and to Country Bob’s for such a flavorful sauce. I’m passing My Year On The Grill’s new Inspiration Award to both Kalyn and Linda. And while you’re at it, make sure you stop by his blog if you’re really looking for inspiration. 😉 Click HERE