There are times when having your oven on for a long period of time is not desirable and especially in the summer. The benefit of these Mini Bundt Meatloaves is that you can cook them in a shorter time than making one big meatloaf. These also can be frozen for a quick dinner idea later on. But I have been wondering, what is the history of meatloaf? Apparently, it goes all the way back to medieval Europe in the 5th century where scraps of food were combined for a meal. But meatloaf has been a traditional meal in Germany, Belgium and Scandinavia for a long time. Without a doubt, meatloaf is also very popular and a staple in the United States. Enjoy!
Preheat oven to 350 degrees F. In a bowl, mix the last three ingredients and set the ketchup sauce aside. In a pan, sauté the peppers, onions and garlic until just translucent. Take off the heat and set aside to cool. In a large mixing bowl, combine all of the first 12 ingredients and mix with your hands to create the meatloaf mixture. Lightly grease a 6 cup Bundt or a 6-cup large muffin pan. You can also use a 12-cup muffin pan as well. Divide the meat mixture into equal portions in the 6 cups. Spoon the ketchup sauce over the 6 meatloaves. Bake for 30-40 minutes or until the internal temperature reaches 160 degrees F. This serves 6 and goes well with mashed potatoes and sautéed slivered Brussel sprouts as one option!
Ingredients
Directions
Preheat oven to 350 degrees F. In a bowl, mix the last three ingredients and set the ketchup sauce aside. In a pan, sauté the peppers, onions and garlic until just translucent. Take off the heat and set aside to cool. In a large mixing bowl, combine all of the first 12 ingredients and mix with your hands to create the meatloaf mixture. Lightly grease a 6 cup Bundt or a 6-cup large muffin pan. You can also use a 12-cup muffin pan as well. Divide the meat mixture into equal portions in the 6 cups. Spoon the ketchup sauce over the 6 meatloaves. Bake for 30-40 minutes or until the internal temperature reaches 160 degrees F. This serves 6 and goes well with mashed potatoes and sautéed slivered Brussel sprouts as one option!