Diva Tasting: Baby Meatloaf…

Baby Meatloaf


2 pounds lean ground beef

¼ cup finely chopped onion

14 saltine crackers, finely crushed

4 tablespoons Worcestershire sauce

2 eggs

2 tablespoon olive oil

1 (15 ounce) can Tomato Sauce

3 tablespoons packed brown sugar


Combine beef, onion, cracker crumbs, Worcestershire and egg in a large bowl. Mix well with hands or a spoon. Shape meat into 6 rectangular mini meatloaves, each about the size of a deck of cards (3-1/2 by 2×1/2 by 1/2-inch thick). Heat oil in a wide skillet over medium-high heat; brown meatloaves 3 to 4 minutes per side. Remove from pan and set aside. Drain fat from pan. Add tomato sauce and brown sugar to pan. Bring to a boil; reduce heat and simmer over medium heat 3 minutes, stirring frequently until slightly reduced. Return meatloaves to pan and spoon sauce over tops. Simmer, uncovered, over medium heat 5 minutes or until cooked through. Serve meatloaves and sauce with mashed potatoes, green and beans if desired. 6 Servings.


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