Before you scoff at the concept of individual meatloaves, consider the facts:
- The cooking time is about forty minutes shorter than roasting a traditional loaf, making these an ideal main dish for a quick weeknight dinner.
- Or a Sunday dinner, when you’re up to your ears doing life, but still want to sit down together, civilized-like, at least once on the weekend.
- More surface area for the tennis ball-sized meatloaves means more delicious crust to enjoy and more room for the glaze to drip down and caramelize on the pan.
- There’s also no awkward sawing of a loaf made from meat; the single serving meatloaves spoon up easily in tidy portions.
I served these Tomato-Glazed Mini Meatloaves yesterday for a very simple Sunday dinner, with a smattering of roasted mushrooms to accompany them. A humble baked potato made up our super simple side dish, and a bowl of Stir-fried Brussels Sprouts with Lemon, Bacon & Parmesan rounded out the meal. There were no complaints. Did I mention there was Dark Chocolate Beet Bundt Cake for dessert?
They would have also been brilliant with fluffy buttermilk mashed potatoes, or browned butter whipped sweet potatoes; I have a feeling we’re going to be trying out one of those combinations before too long.
