Mini Meatloaves

Makes 12 mini meatloaves

1 tablespoon olive oil
1 cup chopped yellow 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

1.5 pounds ground beef

1/2 cup plain dry bread crumbs

2 large eggs, beaten

1/2 cup ketchup

Preheat the oven to 350 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 ground 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.
Bake for 40 to 45 minutes, until the internal temperature is 155-160 degrees and the meatloaves are cooked through. Serve hot.
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