Mini-Blue Cheese Meatloaves

For those of you whose new year resolutions include shedding a few pounds, I apologize. Last week’s recipe for the cheesiest macaroni and cheese certainly won’t help you fit into your skinny jeans.  And I’m pretty confident I’m going to tempt you to forego those celery sticks for this hearty, stick-to-your-ribs meal.  Waistlines everywhere – watch out.

 

 

 

 

 

 

 

 

But before you start pointing fingers and warning me of the risks of my Paula Deen ways, I’d ask that you allow me to indulge just for the month of January.  It’s cold outside and while I’ll gladly cook fish en papillote the rest of the year, I want something hearty and homey now.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

I originally made these miniature meatloaves for my husband when I was working for Nathalie Dupree in Charleston, SC several years ago.  Every Monday morning, I’d pack up the car and head to Charleston to recipe test before heading home on Thursday evening.  It was a crazy schedule and my husband was nothing but supportive as I pursued this passion of mine.   In appreciation, I tried to make him easy meals that he could heat up while I was gone; a little something to remind him that life was better with me than without.

These little gems were just the ticket.  Perfectly portioned with a good ratio of ketchup sauce to meat, these are meatloaves that will make any spouse happy. However, it’s the blue cheese that oozes out with that first bite that will make husbands, and for that matter wives, love you forever.

Mini-Blue Cheese Meatloaves – Printer Friendly Recipe
Serves 4

½ lb ground beef (90/10)
½ lb ground pork (90/10)
½ tablespoon olive oil
1 cup chopped yellow onion
1 garlic clove, minced
1 large egg
½ cup Panko breadcrumbs
2 tablespoons chopped flat leaf parsley
1 teaspoon salt
½ teaspoon freshly ground black pepper
¼ cup blue cheese crumbles
¼ cup ketchup
1 tablespoon light brown sugar
Splash of Worcestershire sauce

Preheat the oven to 375 degrees and line a small baking sheet with parchment paper.  Heat the olive oil in a skillet over medium-high heat.  Add the onion and cook until it just turns golden.   Stir in the garlic and cook until fragrant, about 30 seconds.   Remove the skillet from the heat and let the onion and garlic mixture cool.

In a large bowl, combine the ground beef, ground pork, egg, breadcrumbs, flat leaf parsley, onion-garlic mixture, and salt and pepper.  Mix everything together with your hands and then divide into four equal portions.   Shape each portion into a small loaf and place on a parchment-lined baking sheet.   Use your fingers to create a small hollow in the middle of each loaf.  Fill this hollow with 1 tablespoon of blue cheese and then seal the meatloaf so that the blue cheese is completely enclosed.

In a small bowl combine the ketchup, light brown sugar, and a splash of Worcestershire sauce.  Spread the ketchup mixture over each of the meatloaves.  Bake for 22 minutes or until the internal temperature reaches 165 degrees.  Let the meatloaves sit for at least five minutes before serving.

2 comments

  1. My boyfriend made these last night and GOD they were so good! I never thought that I’d consider serving meatloaf to guests but I think this is going into our dinner party rotation! So delicious! We did not have parchment paper but did have small loaf pans so we made 2 small loafs instead of 4 mini (took about 5-8 more minutes to cook.) Going to have leftovers tonight for dinner which I am very excited about and normally I HATE leftovers. Thanks!

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  2. Carin – So glad you liked the meatloaves and thanks for the tips on using two small loaf pans if you don’t have parchment paper. You could always grease the baking sheet with oil or cooking spray if you didn’t have parchment paper, but I love using it for its easy clean-up

    Thanks for reading (and eating!).

    Nikki

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