Mini Meatloaf: a small version but a “big” taste
What is more of an American classic than meatloaf? This homely staple has been given a modern twist by cooking it in mini loaf tins, instead of one large one.
This allows the loaves to cook quicker, and makes serving it a lot easier. This meatloaf is packed with flavor, including a smoky barbeque sauce, juicy beef, and bell pepper.
Serve with a side dish of choice.
Instructions
Preheat oven to 350F/160C fan/gas mark 4. You don’t need to grease the loaf pans.
Preheat oven to 350F/160C fan/gas mark 4. You don’t need to grease the loaf pans.
In a small skillet, heat the peppers, onion, and garlic in olive oil. Cook until tender, and onions are translucent, about 7 minutes.
Combine all ingredients in a large bowl, keeping back 4 tablespoons of the BBQ sauce.
In a small skillet, heat the peppers, onion, and garlic in olive oil. Cook until tender, and onions are translucent, about 7 minutes.
Portion into 8 roughly equal amounts, and gently press into the mini loaf molds.
Top each individual meatloaf with 1/2 tablespoon of the remaining BBQ sauce.
Combine all ingredients in a large bowl, keeping back 4 tablespoons of the BBQ sauce.
Bake for approximately 35 minutes. Remove from the oven, and leave to rest for 5 minutes. Pour off any excess fat from the molds. Serve hot with a side dish of choice.
