Mixing moistened bread crumbs into ground beef is a great way to keep the meat from drying out or shrinking as it's cooking. Use this technique for the juiciest meat loaves, meatballs and burgers you've ever tasted.
- Prep time 25 minutes
- Total time 50 minutes
Ingredients
Method
In bowl, mix bread crumbs with milk. Let stand for 5 minutes. Stir in egg, garlic powder, onion powder, 1 tsp of the Italian herb seasoning, 1/2 tsp of the salt and 1/4 tsp of the pepper. Mix in beef just until combined and no streaks of bread crumb mixture are visible (do not overmix).
Shape into 8 meatballs. Supporting opposing sides of 1 meatball with 2 fingers, press opposite index finger into centre to create 1-inch well; place 1 cube of the mozzarella inside. Press meat over to enclose mozzarella and reshape meatball. Repeat with remaining meatballs and mozzarella. (Make-ahead: Refrigerate in airtight container for up to 24 hours.) Place 1 meatball into each of 8 wells of lightly greased muffin pan. Stir together strained tomatoes, tomato paste, brown sugar, vinegar and remaining Italian herb seasoning, salt and pepper; spoon over meatballs. Bake in 400°F oven until instant-read thermometer inserted in several meat loaves reads 165°F, about 16 minutes. Let stand for 5 minutes. Sprinkle with parsley.
Makes 8 mini meat loaves.
Nutritional facts Per mini meat loaf: about
- Fibre 1 g
- Sodium 370 mg
- Sugars 4 g
- Protein 15 g
- Calories 199
- Total fat 12 g
- Potassium 280mg
- Cholesterol 70 mg
- Saturated fat 5 g
- Total carbohydrate 7 g
%RDI
- Iron 14
- Folate 7
- Calcium 10
- Vitamin A 6
- Vitamin C 5
