Make these mini meatloaves in a flash or for a more elegant version bake in an oval baking dish. Either way the meatloaf is so flavorful and the delicious tomato jam can be served as a side or topping.
Serve with Mac and Cheese and add fresh fruit for dessert. Try my ,fruit with mint
Wine pairing: A jammy Zinfandel from Lodi CA.
Serves 4-6
Ingredients:
1-2 tablespoons vegetable oil1/2 cup yellow onion, finely chopped
3/4 pound ground beef (80% lean)
½ pound ground pork
1 teaspoon sweet paprika, preferably Hungarian
Kosher salt and freshly ground black pepper to taste
1 large egg, lightly beaten
3/4 cup homemade breadcrumbs
1/3 cup scallions, thinly sliced
1/2 cup sour cream
1/2 cup fresh flat leaf parsley, chopped
1 small can tomato paste
1/4 cup chopped fresh tarragon
1 teaspoon fresh thyme, chopped
2 garlic cloves, minced
1/3 cup apricot jam, heated until the consistency of a sauce
Instructions:
Preheat oven 350 degrees. Heat 1 tablespoon of the oil in a skillet over medium heat. When hot, add the onion and cook, stirring until softened.
Combine the beef and pork in a large bowl and gently mix to combine. Add the cooled onion, paprika, salt and pepper and continue to gently blend. Add the eggs, breadcrumbs, scallions, sour cream, parsley, tomato paste, and herbs and stir until just incorporated.
Test the meat mixture for the right texture by heating the remaining oil in the skillet over medium heat. Take a spoonful of the meat mixture and form into a patty. Cook on both size until done. Cool and taste. If it is too moist or dry to hold together adjust with additional breadcrumbs or a small amount of oil, respectively.
Form the meat mixture into the muffin pan. Brush the top with the apricot jam and bake until the meat is firm and the internal temperature is 160 degrees F, about 30-45 minutes. Allow to rest about 10 minutes before serving.
Serve with Tomato Jam