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Mini Meat and Vegetable Loaves: M Yield: 24 Mini Loaves
Individual servings make feeding a crowd much easier!
Prep time: 30 min. Forming loaves: 20 min. Baking loaves: 45-50 min.
Ingredients
2 large onions
3 stalks celery
4 large cloves garlic
4 large carrots
8 tablespoons vegetable oil
2 teaspoons ground black pepper
1 teaspoon cumin
1 teaspoon nutmeg
1 cup soy milk
1 cup catsup
6 eggs
1 ½ cups unflavored non dairy bread crumbs
4 pounds chopped steak-ground twice
Equipment
Electric food processor
2 large skillets
2 jelly roll pans lined with parchment
Directions
- Preheat oven to: 350 F. Line jelly roll pans with parchment paper.
- Peel onions, carrots, and garlic. Mince vegetables together in food processor. Set aside.
- Heat four tablespoons vegetable oil over medium flame in each skillet. Put half the minced vegetables in each skillet and sauté until very soft. Cool slightly.
- Mix the pepper, cumin and nutmeg. Divide spices between both skillets and stir well with wooden spoon.
- Beat eggs lightly with catsup and soy milk. Pour some into each skillet and stir well. Add ¾ cup bread crumbs to each skillet and mix thoroughly.
- Break up chopped meat into small pieces and add two pounds to each skillet. Mix thoroughly. Scrape both pans of meat veg-meat mixture into one large bowl. Mix again. I like to do this part with my hands.
- Gently form small loaves (with your hands) about four inches long and two inches wide and 1 ½ inches high. Don’t pack the meat too tightly or the loaves will be heavy. Arrange loaves on prepared jelly roll pans and bake them 45-50 minutes. Serve mini meat loaves hot with mashed potatoes and a green vegetable. They are so moist, they don’t even need gravy.
Note: These mini loaves are very versatile. They also make a great lunch or picnic dish. For lunch: Allow the loaves to come to room temperature. Slice them and arrange slices attractively on a platter surrounding roasted vegetables or rice salad- or both. For a picnic: Put a couple of slices of meat loaf between two slices of fresh Italian bread with a thick slice of tomato and romaine lettuce. It’s wonderful.
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