And this meatloaf mixture is different from my norm: When I make meatloaf, I typically add Italian seasoned bread crumbs or Japanese panko crumbs. This time, I decided to go old school - I used crushed saltines! What a cool difference they made - the crackers added a wonderful toasty quality and just the right amount of salt.
About the garlic mashed potatoes: If you've never tried boiling garlic cloves IN THE SAME POT WITH THE POTATOES, do it! The garlic softens, mellows in flavor and adds the ideal amount of pungency to the spuds.
About the serving size: For my teenage boys (the meatloaf lovers they are), 6 mini meatloaves is one serving (as you can see in the picture). That might be perfect for you too. But, 4 mini meatloaves are enough for me (probably because I don't run high school track). That said, this recipe makes 24 mini meatloaves. SO, you can either serve them all at the same time, OR wrap one muffin pan full of UNCOOKED meatloaves in plastic wrap and then foil and freeze for up to 3 months. Defrost overnight in the fridge before baking.
About the pan: I used two mini muffin pans, but you can use one regular muffin pan or a standard loaf pan. When using a regular muffin pan (making 12 meatloaves instead of 24), the cooking time will be 20 to 25 minutes. For a standard 8- or 9-inch loaf pan, the cooking time will be 50 to 55 minutes.
Parmesan-Crusted Mini Meatloaves with Garlic-Herb Mashed Potatoes and Gravy
For the meatloaves:
1 pound lean ground beef
2/3 cup crushed saltine crackers (about 2/3 of a sleeve)
1/3 cup ketchup
1 large egg
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup plus 2 tablespoons grated parmesan cheese (preferably freshly grated)
For mashed potatoes:
2 large or 3 medium russet potatoes, peeled and cut into 2-inch chunks
3-4 cloves garlic
1/2 cup milk
2 tablespoons butter
1 teaspoon dried basil
1 teaspoon dried parsley
Salt and ground black pepper
For the gravy:
2 tablespoons butter
2 tablespoons all-purpose flour
1 1/2 cups beef broth
1 teaspoon Worcestershire sauce
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
Salt and ground black pepper
Preheat the oven to 375 degrees. To make the meatloaves, in a large bowl, combine the beef, crushed saltines, ketchup, egg, onion powder, garlic powder, oregano, basil, salt, pepper, and 1/4 cup of the parmesan cheese. Mix well. Press the mixture into two 12-cup mini muffin pans, making 24 mini meatloaves. Sprinkle the remaining parmesan cheese over top. Bake for 15 to 20 minutes, until the meatloaves are cooked through.
Meanwhile, to make the mashed potatoes, in a saucepan, combine the potatoes and garlic cloves. Pour over enough cold water to cover by about 2 inches. Set the pan over high heat and bring to a boil. Boil for 12 minutes, until the potatoes are fork-tender. Drain and return the potatoes and garlic to the pan. Add the milk, butter, basil, and parsley and mash until smooth (or leaves some lumps if you want). Season to taste with salt and pepper. If the mashed potatoes are ready before the meatloaves, cover with foil until ready to serve.
To make the gravy, melt the butter in a small saucepan over medium heat. When the butter is bubbly, whisk in the flour and stir until smooth. Whisk in the broth, Worcestershire sauce, onion powder, and garlic powder. Bring to a simmer. Reduce the heat to medium-low and simmer for 5 to 10 minutes (basically until ready to serve). Season to taste with salt and pepper.
Serves 4
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