Improving the flavor of traditional meatloaf with minimal time and fuss.
Adding a medley of ingredients to the meat binder or fashioning a glaze.
Portioning the mix into mini meatloaves and browning them in a skillet.
No one (nor their grandma) can deny that meatloaf is a fairly no-brainer dish: meat plus binder plus quality time in the oven. However, we thought—what if everything was almost the same, just… smaller? The meat would cook much faster, and every member at the table could tuck into his own personal loaf. Size may not matter, but flavor does—we played things safe by amping up the little guys with extra seasoning and skillet searing.
HOW THIS QUICKIE WORKS
- Instead of one large loaf, the meat mixture is portioned into four mini-loaves for quicker cooking
- To create a delicious crust, the loaves are browned on the stove before going into the oven
- Italian sausage, fresh parsley, marinara sauce, and mozzarella cheese add flavor and Italian panache
HOW THIS QUICKIE COOKS UP
Searing these individually portioned loaves in a skillet on the stovetop and then transferring them to the oven to cook through creates a perfect crust and reduces cooking time. Instead of relying on meatloaf mix (ground beef, pork, and veal), we use lean ground beef mixed with Italian sausage, a trick that gives these meatloaves a distinctive flavor.