This 50s-era classic dish has been born again! If you’re not a fan of the big slab of meat, this mini version tastes great and the smaller portions are the perfect size for the grandies.
- 1 tablespoon olive oil
- 1 cup chopped onion
- 1 cup chopped green pepper
- 1 teaspoon chopped fresh thyme
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons Worcestershire sauce
- 1 tablespoon tomato paste
- 680g mince beef
- 1/2 cup plain dry bread crumbs
- 2 large eggs, beaten
- 1/2 cup ketchup
- Preheat the oven to 180 degrees.
- Heat the olive oil in a medium saute pan. Add the onions, green pepper, thyme, salt, and pepper and cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until the onions are translucent but not brown.
- Remove the pan from the heat, and add the Worcestershire sauce and tomato paste. Allow to cool slightly.
- In a large bowl, combine the minced beef, onion and green pepper mixture, bread crumbs, and eggs, and mix by hand until the ingredients are well distributed.
- Place foil liners into a 12-cup muffin pan and shape individual portions of meatloaf to fit each muffin cup. Spread about a tablespoon of ketchup on the top of each portion. If you’d prefer, you can shape the mixture into little loaves and put on a foil lined tray.
- Bake for 40 to 45 minutes, until the internal temperature is 90 degrees and the meatloaves are cooked through. Serve hot.