Everyone will enjoy getting their own mini-meatloaf with a sweet-tangy glaze on top. An added bonus? This is gluten-free because it uses rolled oats instead of bread crumbs. We served ours with smashed baby potatoes sprinkled with chives and a side of steamed broccoli.
Perhaps you don’t eat red meat? This recipe is very versatile, so you could substitute a mix of ground veal and pork. Don’t eat pork? Use ground dark meat turkey and turkey bacon. We incorporated meatloaf mix (ground beef, veal and pork) with only 2 slices of bacon because ours was thick slab. And instead of broiling for the last couple of minutes, we just left the loaves in the 400 degree oven for another 5 minutes and they came out beautifully!
- Cooking spray
- 1/2 medium sweet onion, coarsely chopped
- 1/3 cup packed fresh flat-leaf parsley leaves
- 4 slices bacon, coarsely chopped
- 4 medium cloves garlic, coarsely chopped
- 2/3 cup old-fashioned rolled oats
- 1/4 cup boiling water
- 1-1/4 lb. ground beef (85% lean)
- 3 large eggs
- Kosher salt and freshly ground black pepper
- 3/4 cup chili sauce, such as Heinz
- Position a rack in the upper third of the oven and heat the oven to 400°F. Spray a large rimmed baking sheet with cooking spray and set aside.
- Pulse the onion, parsley, bacon, and garlic in a food processor until finely chopped.
- In a large bowl, combine the oats and boiling water, stirring to combine. Add the onion mixture, beef, eggs, 1-1/2 tsp. salt, and 1/2 tsp. pepper and mix well by hand.
- Shape the mixture into 4 small loaves (about 4×3 inches) on the prepared baking sheet. Brush 1/2 cup of the chili sauce over the top, and bake until cooked through (165°F), about 20 minutes.
- Turn the broiler on high, brush the loaves with the remaining 1/4 cup chili sauce, and broil until browned in spots, about 2 minutes. Serve.
Recipe courtesy of Ronne Day from Fine Cooking