The Pioneer Woman Tasty Kitchen
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Tangy Mini-Meatloaf with Savory Sauce

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Level: Easy

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Description

My family is not a big fan of meatloaf, but make ‘em mini and covered in Nana’s special Savory Sauce? Gone in seconds!

Ingredients

  • FOR THE MEATLOAF:
  • 2 cups Fresh Whole Wheat Bread Crumbs (or More To Get The Texture You Desire)
  • 2 pounds Ground Beef
  • ¾ cups Carrot Shreds
  • ½ whole Large White Onion
  • 1 whole Red Pepper, Stem And Seeds Removed And Quartered
  • 2 whole Eggs
  • 1 cup Ketchup
  • 2 teaspoons Yellow Mustard
  • ½ teaspoons Salt
  • ¼ teaspoons Pepper
  • 4 Tablespoons BBQ Sauce
  • 2 dashes Worcestershire Sauce
  • 4 cloves Garlic, Pressed
  • FOR THE SAVORY SAUCE:
  • 11 ounces, fluid Can Of Tomato Soup
  • 1 teaspoon Dry Mustard
  • ¾ cups Brown Sugar
  • ¼ cups White Vinegar

Preparation

1. Make sauce by combining all of the sauce ingredients. Set aside.

2. Preheat oven to 375 F. Spray 2, 12 count muffin tins with non-stick spray and set aside. Use a food processor to pulse enough slices of wheat bread for 2+ cups of fresh bread crumbs. Pour into a large bowl along with raw meat.

3. Place carrots, onion and red pepper in the food processor and pulse until finely chopped. Add to the large bowl along with the bread crumbs and meat.

4. Add egg, ketchup, mustard, salt, pepper, BBQ sauce, Worcestershire sauce and garlic. Use your hands to combine thoroughly, adding more bread crumbs as necessary. You are wanting the mixture to stay formed when you shape it in your hands.

5. Divide mixture into 24 balls. Dip each ball into the bowl of sauce, coating all sides, and place in sprayed muffin tin. Press to form the meat into the muffin tin shape.

6. Wash hands and scrape any remaining sauce onto the tops of the mini meatloaf. Bake for 45 minutes, or until a meat thermometer reads 160 F.

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