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Mini Meatloaf

Source of Recipe


From "Serves One: Super Meals for Solo Cooks" by Toni Lydecker






List of Ingredients



• 1 strip bacon or slice of pancetta, diced
  
• 1/3 cup finely chopped yellow onion
  
• 1/3 cup finely chopped red bell pepper
  
• 1 medium clove garlic, peeled and minced
  
• 1/2 lb. lean ground beef
  
• 1/2 lb. ground veal or pork
  
• 2/3 cup tomato-based pasta sauce, divided
  
• 1 egg
  
• 2/3 cup fresh bread crumbs
  
• 1/2 tsp salt
  
• 1/4 tsp ground black pepper
  
• 1/2 tsp dried sage, crushed
  






Instructions



1. Preheat the oven to 350º F. Put the bacon into a 9-inch nonstick skillet and cook until the fat begins to render. Add the onion, bell pepper and garlic; sauté about 5 minutes, until the vegetables are softened and the bacon is cooked through. Cool.
   
   
2. In a medium bowl, combine the beef, veal or pork, 1/3 cup tomato sauce, egg, bread crumbs, salt, pepper and sage. Add the sautéed vegetables and mix well with clean hands.
   
   
3. Place a piece of aluminum foil on a small baking sheet. Spoon the meat mixture onto the foil, and form into a loaf shape. Fold up the edges of the foil to catch the drippings. Bake 20 minutes; spread the remaining tomato sauce on top and continue cooking 20 minutes, or until the loaf is cooked through to 160º F on an instant-read thermometer. Let rest 5 to 10 minutes before slicing.
   
   Makes 4 servings.