30-Minute Mini Meatloaves

Over a year and a half ago I happened to catch an episode of Rachael Ray’s talk show where Republican Presidential nominee Mitt Romney’s wife, Ann, was preparing his favorite meal! Believe it or not, his very favorite dish is Meatloaf Cakes! As traditional and, dare I say, boring as that may seem, I have to admit a slightly modified version of this recipe has become one of OUR favorite dishes as well!

“Mini” loaves are just more attractive than one big loaf, and the fact that they are “mini” also means they cook much quicker, which is nice when you need to get dinner on the table in a hurry (a common occurrence at my house!) Add one of the Romney family’s OTHER favorite recipes, Roasted Vegetables, and you have a wonderful meal I’m betting your family will love it as much as mine. :-)

adapted from Ann Romney’s Meatloaf Cakes

Ingredients

For mini meatloaves:

2 pounds ground beef
4 slices bread, crumbled, or 1 cup dried breadcrumbs
2 eggs
1/2 cup diced onion
2 Tbsp lemon juice
2 teaspoons seasoning salt (I used Lawrys brand)
1/2 teaspoon black pepper

For glaze:

1/2 cup ketchup
1/2 cup brown sugar
1 tsp dry mustard
1/4 tsp ground cloves (optional)
1/4 tsp ground allspice (optional)

Directions

Heat oven to 350 degrees.

In a large mixing bowl, combine the ground beef, breadcrumbs (I used gluten-free bread that I made into crumbs in my Blendtec blender,) eggs, onion, lemon juice, seasoning salt, and black pepper.

Mix ingredients lightly with a fork. Don’t mash or the loaves will be dense. Divide the mixture into 6 portions and shape each portion into a mini loaf on a sheet pan. Bake for 15 minutes.

While the mini loaves are baking, make the glaze. In a small bowl, mix together the ketchup, brown sugar, mustard, cloves and allspice.

After the mini loaves have baked for 15 minutes, brush some of the glaze on each loaf and return to the oven. Bake for another 15 minutes or until cooked through.

Serve with mashed potatoes and roasted vegetables (see below.)

Roasted Vegetables

They are so easy and are delicious with the meatloaf cakes!

Heat the oven to 400 degrees. Peel and chop carrots, zucchini, turnips, butternut squash, yams, brussel sprouts, onions….whatever your family likes…..into approximately 1-inch cubes. Toss with olive oil, sprinkle with kosher salt and place in single layer on a baking sheet. Don’t overcrowd. Roast for 40 to 45 minutes.

My kids (and husband) love that they each get their own mini meatloaf and I love that is on the table in half the time!