Mini Meat Loaves

Adapted from Gourmet, 2004.
Fast, fun, delicious and the kids will love it!
Serves 6.

For Meatloaf sofrito:
1 finely chopped large onion
1 tablespoon minced garlic (2 large cloves)
1 celery rib, chopped fine
1 carrot, chopped fine
2 tablespoons unsalted butter
2 teaspoons salt
1 1/2 teaspoons freshly ground black pepper
2 teaspoons Worcestershire sauce
1/3 cup ketchup

For Meatloaf:
1 1/2 pounds ground chuck
3/4 pound ground pork
1 cup fresh bread crumbs
2 large eggs, beaten lightly
1/3 cup minced fresh parsley leaves

For Salsa Topping:
3 tablespoons ketchup
2 tablespoons Dijon mustard
1 teaspoon Worcestershire sauce

1. Preheat the oven to 350°F (180 C). Lightly grease the cups of a 12-cup non-stick muffin pan.

2. In a large heavy skillet sautee onion, garlic, celery, carrot in butter over moderate heat, stirring, 5 minutes. Cook vegetables, covered, stirring occasionally, until carrot it tender, about 5 minutes more. Stir in salt and pepper, Worcestershire sauce, and 1/3 cup ketchup and cook, stirring, 1 minute. This is the sofrito.

3. In a large bowl, combine the beef, pork, bread crumbs, eggs, vegetable sofrito, and parsley.  Divide the meat mixture among the 12 muffin cups, pressing the meat firmly into the pan.  Using an ice cream scoop, press into each cup to form an indentation in the cup and add 1 tablespoon of shredded mozzarella. Cover the cheese with the meat that was displaced on the sides.

4. Place the muffin pan on a baking sheet and bake for 20 minutes, until the meat is almost cooked through—the "loaves" will be firm when pressed lightly in the center but not set.


5. While the meat loaves are baking, whisk together the ketchup, mustard, and Worcestershire sauce. After baking for 20 to 25 minutes, remove the pan from the oven. Brush the tops of the loaves with the glaze, using it all up, and return the pan to the oven. Bake for 10 minutes more, or until the glaze has thickened and the meat is completely cooked through, 30 to 35 minutes total. Run an offset spatula or butter knife around the edges of the muffin cups and pop out the meat loaves. Serve hot.

Serve with buttered white rice. For a nice touch, mold the rice using small cups so each plate has a mini meatloaf "muffin" and a round rice "tower".