- 1 1/2 pounds lean ground beef
- 1/4 cup finely chopped onion
- 12 saltine crackers, finely crushed
- 3 tablespoons Worcestershire sauce
- 1 egg
- 1 tablespoon olive oil
- 1 (15 ounce) can CONTADINA® Tomato Sauce
- 3 tablespoons packed brown sugar
- Mashed or roasted potatoes (optional)
- Combine beef, onion, cracker crumbs, Worcestershire and egg in a large bowl. Mix well with hands or a spoon.
- Shape meat into 6 rectangular mini meatloaves, each about the size of a deck of cards (3-1/2 by 2x1/2 by 1/2-inch thick).
- Heat oil in a wide skillet over medium-high heat; brown meatloaves 3 to 4 minutes per side. Remove from pan and set aside. Drain fat from pan.
- Add sauce and brown sugar to pan. Bring to a boil; reduce heat and simmer over medium heat 3 minutes, stirring frequently until slightly reduced. Return meatloaves to pan and spoon sauce over tops. Simmer, uncovered, over medium heat 5 minutes or until cooked through. Serve meatloaves and sauce with mashed or roasted potatoes, if desired.
06/01/2019
recipepes.com
contadina® mini meatloaves with tomato glaze, recipe
PT15M
PT1H
5
455 calories
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