Tomato-Glazed Mini Meatloaves

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I hope you don’t mind my eking out the last few not-terribly-springy recipes here. I try to post at least relatively seasonal dishes, but sometimes life (or attempting to be handy at home when you’re not, or NHL playoffs, or laziness) get in the way. That said, my kids are meatball and meatloaf-obsessed, so they are more than happy to eat these year-round, and I can’t say I would argue with them.

I mentioned a while back that I’d never made a true meatloaf until fairly recently, but before that I used to make mini meatloaves pretty frequently. It actually started with a Kraft recipe that used Stovetop Stuffing in the meatloaves and then evolved from there. I’d later disguise meatballs as meatloaves (loaf shaped, but with a marinara glaze and stuffed with mozzarella), which allowed me to basically swap out pasta for mashed potatoes. I’ve had these mini meatloaves on my to-make list since I got Deb’s book but, like I said, life.

This is a pretty standard meatloaf/meatball recipe with just enough subtleties to make it a little different. The smoked paprika is a great addition and what is essentially a “pestata” of minced carrots/onion/celery add flavor and moistness to the meatballs. The glaze is perhaps not as sweet as traditional glazes (I actually added a bit more honey and less Dijon, because I don’t like Dijon in large doses)  but pairs well with the meat and is so easy to make. It can be hard to make moist meatballs using just beef (and I am here to admit I used pretty lean beef, on top of it) but these are it.

Tomato-Glazed Mini Meatloaves