Mini Meatloaves

These are perfect for young and us older kids as well. Perfect for storing in the freezer (see note below*) to reheat in the microwave as needed. Barb L.

Yield: 18 mini meatloaves

Ingredients:

About 1 Tbsp Flying Olive Olive Wood Smoked, or a Mild- Medium Extra Virgin Olive Oil for greasing the pans, or your favorite flavored EVOO

6 slices of bread: Ciabatta (our favorite), white, whole wheat, whatever you have on hand

1 cup chicken broth or milk

2 ½ lbs turkey burger (I like Jennie-O) or ground beef (but use only 2 pieces of bacon)

4 slices of bacon, chopped into very small pieces

1 cup ketchup, plus about 1/2 cup more for spreading on top of the meatloaves

1 Tbsp Flying Olive Neapolitan Herb Balsamic Vinegar

½ tsp black pepper

½ tsp salt

¼- ½ tsp red pepper flakes

3 Tbsp finely minced parsley, plus more for garnishing

Directions:

Preheat the oven to 350 degrees F. Generously coat 18 muffin cups with the Flying Olive EVOO of choice.

Break up the bread in a medium size bowl and pour the broth or milk over it. Let it sit a few minutes and toss to be sure all the bread is getting moist.

In a separate large bowl, add the burger and bacon. Add the bread and any extra liquid. Add the ketchup, Flying Olive Neapolitan Herb Balsamic Vinegar, pepper, salt, red pepper, and parsley.

Using your very clean hands, mix everything together until you still have some bread chunks showing. Using a ¼ cup measure, add 1 scoop of the mixture to each muffin cup. Squirt about ½ tsp of ketchup over the top (I usually put a little in a bowl and spoon ½ tsp over each meatloaf as I tend to squirt way too much over each mini meatloaf.) Using a spoon, smear the ketchup evenly over the top and then use it to slightly push or nudge the edges of the meatloaf away from the pan.

Bake the meatloaves for 25 minutes. Then, carefully squirt or spoon another ½ tsp of ketchup over the top of each one, spreading it carefully with a spoon to cover as much of the surface as possible. If the meatloaves are sticking to the edges of the pan, nudge them away. Return the meatloaves to the oven and cook for another 30 minutes. Remove from the oven.

If there are any areas of the tops of the meatloaves that are without ketchup, add a little more and smooth it out as well.

Sprinkle the meatloaves with parsley, then let them sit in the pan for 5-7 minutes before serving. This allows them to firm up a bit and come out of the pan more easily. Just in case, run a sharp knife around the edges of the loaves as needed to loosen them if they are sticking. Serve warm.

*Note: Let the extra meatloaves cool completely. Then freeze them quickly on a sheet in the freezer. When frozen, pop them into a zip-lock bag. Reheat in the microwave as desired.

Inspired by a recipe in Ree Drummond’s new cookbook, The Pioneer Woman Cooks: Come and Get It. William Morrow, NY, 2017.

Submitted by Barb L.