Recipe: Mini meatloaf with brown sugar ketchup glaze from Raleigh's Chef Mario's
Posted September 10, 2020 8:17 p.m. EDT
We featured Holly Hopkins and Chef Mario Huante of Chef Mario's, a Raleigh catering business, on Go Ask Mom this week. During the pandemic, the couple has pivoted from creating menus for events to serving of meals for families stuck at home. They also recently added a homeschool lunch menu, serving up kid-friendly favorites for busy families juggling virtual school and work responsibilities.
Today, they were kind enough to share their recipe for one of their popular creations — meatloaf. And check out Chef Mario's website for more information about what they offer.
Mini Meatloaf with Brown Sugar Ketchup Glaze
Makes approximately 6-8 servings
2 cups rough chopped mushrooms
1 cup small-diced bell pepper
2 cups small-diced onions
1 tablespoon olive oil
2 teaspoons minced garlic (approx.. 2 cloves)
1 tablespoon dry oregano
1 tablespoon dry basil
2 pounds ground beef (or substitute with Turkey or Chicken*)
1 tablespoon Dijon
2 teaspoons Worcestershire sauce
2 teaspoons hot sauce
Salt and pepper, to taste
½ cup ketchup
2 tablespoons dark brown sugar
2 tablespoons cider vinegar
Preheat your oven to 350 degrees.
To prepare the veggie component of the meatloaf mix, small dice the bell peppers and onions and rough chop the mushrooms. Add all of these veggies to a food processor and pulse a few times until they become very finely chopped. Heat the olive oil in a large sauté pan over medium heat. Add the garlic, oregano, and basil. Stir into the oil and cook for approximately 30 seconds to combine. Transfer the veggies from the food processor to the sauté pan. Stir to incorporate the herbs, oil, and veggies. Cook for approximately 8 minutes, stirring occasionally. You want the veggies to be soft, and the onions to be translucent. No need to brown them, just soften them up so they incorporate well with the meat.
Once they are softened, remove the pan from the heat and set aside to cool down. They don’t need to get cold, but cool enough to handle.
While the veggies are cooling, mix your ground beef in a large bowl with the eggs, Dijon, Worcestershire, hot sauce, salt, and pepper. Add the cooled vegetables and mix until everything is thoroughly combined. The easiest way to do this is with your hands. Use plastic gloves for the best results.
After you have mixed everything together, take a small piece of the meat mixture and cook in the sauté pan so you can taste test to be sure your seasoning is right. If needed, add salt, pepper, or hot sauce to your desired taste.
Now you can form the meat for whatever use you, including mini meatloaves (shape them look a little like footballs), burgers or mini burgers, meatballs… whatever you like! Place your formed meats on a parchment or foil lined sheet pan. Bake in a 350-degree oven for about 20-25 minutes, or internal temp of 155 degrees (timing will depend on the size and shape of your loafs/patties).
If you are using the glaze, mix it together while the meat bakes. Mix the ketchup, brown sugar, and vinegar together in a small bowl. When the loaves reach and internal temp of 155, spoon the glaze over the tops and bake for another 5 minutes to caramelize the glaze.
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