Posted by Tara on Wednesday, March 2nd, 2011
If the thought of dry traditional meatloaf topped with ketchup lacks appeal, why not try giving meatloaf a little ZING?! I like to make miniature portions of this Southern classic with Mild Rotel and top the little loaves with Restaurant Style Salsa. And a small can of evaporated milk is the secret ingredient to keeping these petite beef loaves moist and tender. No tough meatloaf allowed around here!
- 1 pound Laura’s Lean Beef
- 1 small 5oz can evaporated milk
- 1 sleeve crushed Ritz cracker crumbs
- 2 Tablespoons minced onion flakes
- 2 Tablespoons Worcestershire Sauce
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 can Mild Rotel tomatoes, drained
- Topping: Fresh Restaurant Style Salsa
Preheat oven to 425 degrees. Butter a large iron skillet and set aside.
Place beef in a large mixing bowl, use a meat fork to break apart beef. Add the evaporated milk and mix slightly. Allow mixture to stand for 5 minutes. Then add the cracker crumbs, minced onion, Worcestershire Sauce, salt and pepper, and Rotel tomatoes. Mix until ingredients are well blended. Use a half cup measure to scoop a generous portion of meatloaf mix and transfer it to the iron skillet. Usually, the meatloaf mix drops right out of the measuring cup and keeps its shape. Continue forming mini loaves in the iron skillet allowing the loaves to barely touch each other. Top with fresh Restaurant Style Salsa. Place skillet in preheated oven and cook mini loaves for 25-30 minutes or until loaves are well done.
When I use Laura’s Beef, there is very little if any grease that cooks out of the beef which is perfect for meatloaf!
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