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six individual browned oval beef-and-pork meatloaves with a thin grainy mustard glaze on an everyday sheet pan, with no cheese, ketchup, side dishes or garnish
Andre Lewis

Mini Meatloaves

Individual loaves are handy when you want dinner portions that don't require cutting a hot slab at the table. Rye crumbs and caraway take these beef-and-pork ovals toward the flavors of a deli sandwich, with a mustard glaze that has no ketchup. Keep their thickness even so the centers finish together; the exposed sides brown readily on the sheet pan, and each loaf can cool and reheat as its own portion without repeated slicing of the whole batch.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 lb 85% lean ground beef
  • 1/2 lb ground pork
  • 3/4 cup fine fresh rye bread crumbs
  • 1/3 cup whole milk
  • 1 large egg
  • 1/2 cup finely minced onion
  • 1 tsp caraway seeds
  • 3/4 tsp fine salt
  • 1/4 tsp black pepper
  • 2 tbsp whole-grain mustard
  • 1 tbsp honey
  • 1 tbsp apple cider vinegar

Method
 

  1. Heat the oven to 400°F and line a rimmed sheet pan with parchment. Soak rye crumbs in milk for 5 minutes.
  2. Stir egg, onion, caraway, salt and pepper into the soaked crumbs. Fold in beef and pork until evenly combined.
  3. Divide into 6 equal portions and shape into 4-by-2-inch ovals about 1 1/2 inches thick, leaving 2 inches between them.
  4. Bake for 15 minutes. Mix mustard, honey and vinegar and brush thinly over each loaf.
  5. Bake for 10 to 15 minutes more until each center reaches 160°F.
  6. Rest for 5 minutes and serve one loaf per portion.