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–+ servings

Tangy Tomato Glazed Mini Meatloaf

Brenda Lanzilli
No one will be arguing over the end piece again, because with this recipe for Mini Meatloaf with a homemade tangy tomato glaze, EVERY piece has that gloriously browned crust covering a supremely moist, flavorful center! This meatloaf recipe boasts easy to serve, individually sized portions with the tastiest tomato glaze ever! A simple classic recipe that your family is guaranteed to love!
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Prep Time 20 minutes
Cook Time 25 minutes
Course Main Course
Cuisine American
Servings 5
Calories 463 kcal

Ingredients
  

For the Mini Meat Loaves:

  • 1 slice sandwich bread potato bread
  • 1/2 medium onion
  • 2 garlic cloves
  • 1 celery stalk
  • 1 large carrot
  • 1 tsp fresh thyme leaves
  • 2 tbsp chopped chives
  • 1 tbsp Olive oil
  • 1 ¼ lb ground beef
  • 1 large egg
  • 1 tbsp ketchup
  • 1 tsp smoked paprika
  • 1 tbsp Worcestershire sauce
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1/4 cup Milk *see note
  • 1/2 tsp kosher salt and black pepper.

For the Tangy-Tomato Glaze:

  • 1/4 cup tomato paste
  • 2 tbsp olive oil
  • 2 tbsp apple cider vinegar
  • 1 tbsp honey
  • 1 tbsp Worcheshire Sauce
  • 1 tbsp dijon mustard
  • 1/4 tsp kosher salt

Instructions
 

  • Pulse sandwich bread in food processor to make bread crumbs. Transfer to large mixing bowl.
  • Pulse onion, carrot, celery, garlic, thyme and chives in food processor to a fine mince.
  • Saute' minced aromatics in sauce pan with 1 tbsp of olive oil for about 5-7 minutes.
  • Transfer to large mixing bowl with breadcrumbs and let cool.
  • To make glaze, combine: tomato paste, olive oil, vinegar, honey, Worcestershire and Dijon mustard in saucepan over low heat. Stir until all ingredients are fully incorporated. Add salt. Take off heat and set aside.
  • To same mixing bowl add: egg, ketchup, smoked paprika, Worcestershire, chopped parsley, salt and pepper. Use a fork to mix together with the breadcrumbs and vegetables. Add the ground beef, continue to mix and incorporate all ingredients together. Be careful not to over mix!
  • Use clean hands to form into individual mini meatloafs. Try to use the same amount for each one, to ensure even cooking.
  • Spread the tomato glaze over top of each meatloaf.
  • Arrange onto baking sheet with rack and foil lined bottom tray to catch any drippings.
  • Bake at 350° for 25 minutes or until internal temperature reaches 160°F
  • Remove from oven and serve.

Notes

Nutrition Facts are Estimates
Milk is not needed if using fresh breadcrumbs and 80/20 ground beef. If using lean 85/15 or 90/10 ground beef or using dried packaged breadcrumbs, you will need the milk for added moisture. 

Nutrition

Calories: 463kcalCarbohydrates: 14gProtein: 22gFat: 35gSaturated Fat: 11gCholesterol: 113mgSodium: 473mgPotassium: 596mgFiber: 2gSugar: 8gVitamin A: 2822IUVitamin C: 11mgCalcium: 63mgIron: 4mg
Keyword beef, comfort food, easy dinner, family dinner, ground beef, meatloaf, meatloaves, tomato glaze
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