RECIPE: Mini Pizza Meatloaves
I’ve always been a failure when it comes to meatloaf. I’ve never managed to make a good meatloaf because it always ends up too dry. A few years ago I was visiting my sister and brother-in-law and my sister busted out today’s recipe, which I think she originally got from Cooking Light, although I can’t find it on their site. It seemed like a lot of ingredients, but it made the best little personal meatloaves. I demanded the recipe and it has since become a staple in my cooking. I’ve made it for friends and passed on the recipe often.
I realized when making it that, while there are quite a few ingredients, they’re all pantry or fridge staples I always have around. Now I don’t support being all Sandra Lee about cooking, because making food from scratch is rewarding and far more delicious (says the girl who promotes boxed mac and cheese and canned chili…). On the other hand, I think that sometimes, in a pinch, cooking can be made a bit easier. Two foods I pretty much always have in the fridge are bottled pesto and roasted peppers. Although I love making both (when I can manage to keep a basil plant alive for more than a week), they’re handy things to keep around.
Despite my dry and gross meatloaf failures, I’ve managed to soldier on. The beauty of this recipe is that making individual portions keeps each moist (such a gross word) and delicious. The bad part of this recipe is that is calls for 3/4lb of each ground beef and turkey, which leaves you with 1/4lb of each. I’m thinking I’ll use the rest to make some meatballs, which I’ve wanted to try for a while.
Instead of making these for a group, I had a quiet night, ate alone, and froze the extras for the times when I crave meatloaf. I serve pretty much everything with broccoli, as it’s my favorite vegetable. I also made Kraft mac and cheese. When I was little and my mom would make meatloaf (clearly I didn’t pay attention to that cooking lesson), she always splurged and made mac and cheese, so now the two always go together in my mind.
|Mini Pizza Meatloaves|
- 2 (1-ounce) slices firm white bread
- Cooking spray
- 1 cup finely chopped onion
- 1/3 cup bottled roasted red bell peppers
- 1/4 cup (1 ounce) shredded part-skim mozzarella cheese
- 1 1/2 teaspoons commercial pesto
- 3/4 teaspoon salt
- 3/4 pound ground turkey breast
- 3/4 pound ground round
- 1 large egg
- 1/3 cup pizza sauce
- Preheat oven to 375°.
- Place bread slices in a food processor, and pulse 10 times.
- Heat a medium nonstick skillet coated with cooking spray over medium-high heat.
- Add onion; sauté 4 minutes or until lightly browned.
- Place onion in food processor.
- Add bell peppers, and pulse 10 times or until the bell peppers are chopped.
- Combine breadcrumbs, onion mixture, cheese, pesto, salt, turkey, beef, and egg.
- Divide beef mixture into 9 equal portions, shaping each into a loaf.
- Place loaves on a baking sheet covered with foil (for easy clean up!) coated with cooking spray.
- Bake at 375° for 18 minutes or until lightly browned.
- Spoon about 1 1/2 teaspoons sauce over each loaf.
- Bake an additional 10 minutes or until a thermometer registers 160°.