Mushroom and Thyme Mini Meatloafs with Ketchup Glaze
Ingredienser
- 1½ pounds ground beef
- 8 ounces cremini mushrooms, finely chopped
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- ½ cup panko breadcrumbs
- 1 large egg
- 2 teaspoons chopped fresh thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup ketchup
- 1 tablespoon brown sugar
fremgangsmåte
- Preheat the oven to 375°F and line a baking sheet with parchment paper.
- Heat a skillet over medium heat and cook the mushrooms and onion for 6 to 8 minutes until the liquid evaporates and the mixture turns golden. Add the garlic and cook for 1 minute more, then remove from heat and let cool slightly.
- In a large bowl, combine the ground beef, cooled mushroom mixture, breadcrumbs, egg, thyme, salt, and pepper. Mix with your hands until just combined.
- Divide the mixture into 8 equal portions and shape each into a small loaf. Place the loaves on the prepared baking sheet.
- Stir the ketchup and brown sugar together in a small bowl. Spread the glaze evenly over the top of each mini meatloaf.
- Bake for 25 to 30 minutes until the internal temperature reaches 160°F. Let rest for 5 minutes before serving.
merknader
Sautéing the mushrooms first removes excess moisture so the meatloafs hold their shape. If fresh thyme is unavailable, use ½ teaspoon dried thyme instead. Leftovers reheat well in a 350°F oven for 10 minutes with a fresh brush of ketchup to restore the glaze.
Course: Main Course
Cuisine: American
Equipment: Skillet, Mixing Bowl, Baking Sheet
Cuisine: American
Equipment: Skillet, Mixing Bowl, Baking Sheet