MINI MEATLOAFS
2 Tablespoons olive oil
1 1/2 onion, diced
6 garlic cloves, minced
2 large eggs
1/2 cup milk
1 Tablespoon Dijon Mustard
1 Tablespoon hot sauce (Chalula is great!)
1 teaspoon marjoram
3/4 teaspoon thyme
1 teaspoon Kosher salt
1 teaspoon ground black pepper
2 pounds 80/20 OR 85/15 organic ground beef
1 and 1/2 cups oatmeal flour
1/4 cup fresh or dried parsley leaves
KETCHUP-GLAZE:
1 cup ketchup
1/3 cup brown sugar
6 teaspoons cider vinegar
Put 2 cups of Old Fashioned oats into your kitchen blender. Start and KEEP at the lowest speed to begin and then slowly raise the speed until the blades are pulling the oats through at a steady speed. Blend until oats look like a rough-flour. Measure out 1 1/2 cups and set aside.
In a skillet heat the oil. Add chopped onion and sauté, stirring, until caramelizing and charring the bottom of your pan a bit, about 5-10 minutes. Add garlic and blend into the onion. Cook until everything is a deep gold color and smells like garlic. Set aside and let cool.
In a mixing bowl whisk the eggs, milk, mustard, hot sauce. Add marjoram, thyme, Kosher salt, pepper and parsley.
In a large mixing bowl combine the meat, egg-milk mixture, oatmeal flour and cooked onion-garlic mixture.
Transfer meat mixture into a muffin pan or 4 mini-loaf pans so that the meat mixture is level or just above the pan’s top ledge. Keep in mind that meat shrinks, however, DO NOT FILL EXCESSIVELY.
Separate 1/4 of your glaze from the bowl and transfer into something to serve with your dinner.
Spoon meat with remaining ketchup glaze.
Bake in a pre-heated 350 degree oven for about 25-30 minutes.
Internal temperature of loaves should be 160 degrees when done.
Let cool 10-15 minutes, then pull out of the muffin pans with two large soup spoons.
Optional: Serve with the extra glaze.
