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Skillet Mini-Meatloaves

Posted by Solitary Dancer on November 23, 2006

Skillet Mini-Meatloaves

1 lb extra lean ground beef
1/2 cup chopped onions
1 large egg
1/2 cup fine dry breadcrumbs (substitute ground pork rinds)
1/4 cup milk (substitute 1/8 cup water and 1/8 cup heavy cream)
1/2 cup parmesan cheese, grated
1 tablespoon fresh parsley (optional)
1 tablespoon worcestershire sauce
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (8 ounce) can tomato sauce

1. Crumble meat into a large bowl. Peel and finely chop the onion and add it to the bowl. Add the egg, beat it slightly, then add the bread crumbs, milk and parmesan cheese and mix all together with your hands. Tear the parsley (if using) into smaller pieces with your fingers, then add them and the remaining ingredients, except for tomato sauce, and mix again with your hands.

2. Heat a 12 inch nonstick skillet that has a lid over medium high heat. Meanwhile, form the meat mixture into 6 patties no more than 1 inch thick. Place in the hot skillet and cook until the meat is browned and cooked through, 4-6 minutes on each side.

3. Pour the tomato sauce evenly over the patties and cover the skillet, reducing heat to medium low. Continue to cook for 1 minute to heat the tomato sauce through. Remove from the heat and serve.


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