Stove Top Mini Meatloaf
a recipe that serves 2-3 by
Ingredients:
1 28 oz can crushed tomatoes
1 8 oz can tomato sauce
2 garlic cloves minced
1 1/4″ slices onion, chopped small
1 tablespoon Canola oil
Meatloaf Mix:
1 lb lean ground beef
1 beaten egg or egg substitute
1/2 cup of seasoned bread crumbs
1/8 cup Locatelli or Romano grated cheese
1 tablespoons ketchup
1 1/4″ slices onion, chopped small
3/4 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon ground black pepper
Directions:
1. In a large bowl mix all ingredients to the meatloaf mix.
2. Spray a large skillet with Pam, shape mixed meatloaf into even large ball (make between 4-6 loaves), flatten balls and shape balls into mini oval and flatten to ½” to 3/4″ thick, (like mini footballs only not so thick in the middle).
3. Place oil in skillet and when hot add the loaves into the skillet and cook on medium-low heat until browned on both sides and sides are beginning to cook and not just pink.
4. Add garlic and onion to skillet and cook 2-3 minutes before adding crushed tomatoes and tomato sauce. Turn loaves to cover completely with sauce, raise heat to bring to a rapid boil for 5 minutes, stirring often. Lower to a simmer.
5. Simmer uncovered for 25-30 minutes. Meat does not have to be well done, but should be cooked. Onions and garlic should be soft let stand uncovered for 5 minutes before serving to thicken sauce just a bit.
Notes:
Adding a can of drained peas when adding tomatoes is a nice change to this recipe, or add a 1/2 green pepper chopped-up when adding the onions. A salad and slice of garlic bread is great to serve with this dish.