MINI MEATLOAFS
NOT MEATLOAVES

MINI MEATLOAFS
NOT MEATLOAVES

  • PREP TIME:
    15 MINS

  • COOK TIME:
    25–30 HRS

  • SERVINGS:
    4 (8 MINIS)

House Red

House Red

$12.00
Regular price

GO GET IT

  • 1 1/2 pounds lean ground beef (turkey works too)
  • 2/3 cup panko bread crumbs
  • 1/2 cup onion, chopped
  • 1 egg, lightly beaten (eggs love it)
  • 1 Tablespoon Bobby H House Red BBQ Sauce
  • 1 Tablespoon mustard
  • 1 1/2 teaspoons chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup ketchup
  • 1/3 cup light brown sugar
  • 2 teaspoons dijon mustard
  • 1/4 teaspoon ground nutmeg

Muffin tin (or loaf pan)

You don’t always need a smoker or 72-hour brine to command grilling respect. Bobby H once said, as he laughed in conformity’s face, ‘sometimes you just need to smash a bottle of tangy House Red over the BBQ establishment’s fat head.’ Might as well use the remaining sauce to glaze up a few of these savory, melt-in-your-mouth mini meatloafs.

GET TO IT

Prep: Preheat oven to 350°F

Mix: In a large bowl, use your hands (or a large spoon if you’re a coward) to combine ground beef, breadcrumbs, onion, 1 Tbsp Bobby H House Red BBQ sauce, mustard, chili powder, garlic powder, salt, pepper and egg.

Divide: Make 8 equal-sized LOAFS and drop into muffin tin. Press down to fill each cup.

Bake: 15 minutes at 350°F

Glaze: Remove from oven. Dab with a paper towel to dry off any excess oils. Spoon Bobby H House Red BBQ sauce over the loafs. That’s not enough, use more. Back in the oven for 10-15 minutes or until an internal temperature of  160°F (165°F for turk)

Serve and Eat: You got this.