For a faster meatloaf night, make them mini.
We also use garlic, chopped fresh thyme, andWorcestershire sauceto season the meat thoroughly throughout.
This way the meatloaves brown beautifully without drying out, which often plagues larger loaves.
Credit:Victor Protasio, Food Stylist: Ruth Blackburn, Prop Stylist: Christine Keely
For faster cleanup, place paper liners in the muffin tray before adding the meat mixture.
The finishing touch is the tangy sauce on top.
Theketchupand brown sugar mixture reduces to a slightly sweet and sticky glaze.
1/2cup, plus2Tbsp.ketchup, divided
2lb.
Coat a 12-cup muffin tray with cooking spray.
Let stand 5 minutes to moisten.
Add ground beef to panko mixture; gently but thoroughly mix together using your hands.
Stir together sugar and remaining 1/2 cup ketchup in a bowl until combined.
Gently spread 2 teaspoons ketchup mixture over each meatloaf.
Let cool 5 minutes.
Serve with Mashed Sweet Potatoes and Buttery Peas.
Buttery Peas
Melt 2 Tbsp.unsalted butterin a large skillet over medium-high.
Add 1/4 cup finely choppedshallots; cook, stirring often, until softened, about 2 minutes.
Stir in 2 (10-oz.)
pkg.frozen green peas, 3 tablespoonsunsalted butter, and 2 tsp.
Cook, covered, stirring occasionally, until peas are tender, about 5 minutes.
Uncover and stir in 2 Tbsp.
finely choppedfresh chives, 1 Tbsp.fresh lemon juice, and 3/4 tsp.kosher salt.
- TOTAL 10 MIN.
