Here’s a fun, quick, and healthy way to make kid-sized meatloaves without the use of ketchup. I have nothing personal against ketchup, especially now that they make high-fructose corn syrup-free versions; I just prefer to not cook with it. So when I decided to make these for Audrey I knew I’d need to come up with a quick sweet & savory tomato alternative. Because let’s face it, ketchup and meatloaf are like peas and carrots….
Mini-Meatloaves (Without Ketchup)
12 months + up
Makes 1 dozen mini-meatloaves
- 1/2 tablespoon extra-virgin olive oil
- 1 medium yellow onion, finely diced
- 1/4 teaspoon salt
- Pinch of black pepper
- 2 tablespoons reduced sodium soy sauce, divided (use tamari if you’re gluten-free)
- 1/4 cup, plus 1 tablespoon tomato paste
- 1 ½ lbs. lean ground beef
- 1/4 cup milk
- 1 egg, lightly beaten
- 1/4 cup breadcrumbs (whole-wheat or gluten-free work great)
- 1 tablespoon apple cider vinegar
- 1 tablespoon orange juice
- 1 tablespoon maple syrup
Preheat oven to 450. Lightly coat a muffin pan with cooking spray.
In a small skillet heat olive oil over medium heat. Add onion and sauté until cooked through and translucent, about 3 minutes. Stir in salt, pepper, 1 tablespoon of soy sauce and 1 tablespoon of tomato paste. Set aside.
In a large bowl add ground beef along with milk, egg, breadcrumbs and onion mixture. Mix gently with a fork. You do not want to over-mix or mash together as your meatloaf will come out dense. Lightly pack the mixture into the prepared muffin tins.
In a separate bowl whisk together the remaining 1 tablespoon of soy sauce and 1/4 cup of tomato paste along with the vinegar, orange juice and maple syrup. Brush mixture on the tops of each meatloaf. Place on center rack in oven and bake 20 minutes. To check for doneness, insert an instant read thermometer into the center of one meatloaf – it should register at 160 or above.
* For gluten-free versions be sure to use tamari and gluten-free breadcrumbs.