Makes: 4 mini loaves (each serving 2) Preparation time:15 minutes Total time: 1 hour
3 tablespoons olive oil, divided 2 cloves garlic, peeled, chopped 1 medium onion, peeled, diced small 1 green pepper, diced small 2 large eggs 1/4 cup fresh chopped Italian parsley 1 tablespoon Italian seasoning to taste 2 pounds ground chuck (or meatloaf mix of pork, veal and chuck), well chilled Salt and pepper to taste 1 cup Panko bread crumbs 1/2 cup chili sauce 2 tablespoons balsamic vinegar 1/2 cup grated Parmesan cheese, optional GLAZE 1/2 cup ketchup 1/2 cup chili sauce 2 tablespoons balsamic vinegar
Heat the baking sheet with a bit of oil on it while the oven is preheating. It will help the bottoms of the loaves develop a nice crust. Preheat the oven to 400 degrees. Brush 2 tablespoons of oil on a sided baking pan. Preparing the meatloaf. In a large skillet, heat the remaining 1 tablespoon of oil over medium heat. Add the garlic and sauté 1 minute or until just fragrant; do not brown. Add the onions and green pepper and continue sautéing until they are soft and lightly browned, about 7 minutes. Set aside to cool. In a large mixing bowl, whisk together the eggs, parsley and seasoning. Add the meat, onion and pepper mixture, salt and pepper to taste and bread crumbs. Mix gently to combine. Add the chili sauce, balsamic vinegar and cheese if using. Mix again. Prepare all the glaze ingredients and set aside. Shape the meat mixture into 4 loaves. Carefully remove the baking sheet; place the loaves on it (you'll hear it sizzle). Place it in the oven and bake 10 minutes. Reduce the heat to 350 degrees. Spoon some glaze on each loaf and smooth it all over the top and sides. Continue baking about 20-25 minutes and basting until the loaves are cooked through. Remove from the oven, and brush them with glaze. Let them rest 10 minutes before slicing and serving. From and tested by Susan Selasky for the Free Press Test Kitchen.