Ann Romney's Meatloaf Cakes
Published March 11, 2012
Evan Sung for The New York Times
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
FOR THE MEATLOAF CAKES
1 ½ pounds ground beef
4 slices bread, crumbled into small pieces, or ¾ cup dried bread crumbs
1 large egg
¼ cup chopped onion
¼ cup lemon juice
2 teaspoons seasoned salt
FOR THE SAUCE
¼ cup ketchup
¼ cup brown sugar
1 teaspoon dry mustard
¼ teaspoon ground cloves
¼ teaspoon ground allspice.
Nutritional analysis per serving
19 grams carbs; 112 milligrams cholesterol; 393 calories; 11 grams monosaturated fat; 1 gram polyunsaturated fat; 9 grams saturated fat; 25 grams fat; 1 gram trans fat; 1 gram fiber; 406 milligrams sodium; 23 grams protein; 10 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
For the meatloaf cakes: Heat oven to 350 degrees. In a large mixing bowl, combine the ground beef, crumbled bread or bread crumbs, egg, onion, lemon juice and seasoned salt. Mix lightly but thoroughly and shape into six small loaves. Space evenly on a baking sheet and bake for 15 minutes; meanwhile, prepare the sauce.
- Step 2
For the sauce: In a small bowl, mix together the ketchup, brown sugar, mustard, cloves and allspice. When the meatloaf cakes have baked for 15 minutes, brush each loaf with sauce and return to the oven. Continue to bake until the meatloaf cakes are 165 degrees in the center when tested with an instant-read thermometer, about 20 more minutes. If desired, serve with scalloped potatoes and steamed vegetables. Pass additional sauce separately.
Private Notes
Comments
I have made these several times and love them. I soak the bread or bread crumbs (panko) in 1/2 cup milk for a few minutes before combining with the other ingredients. When I initially made the recipe as is, we found it to be very dry.
I also increase the amount of onion and decrease the amount of brown sugar. Just a matter of personal taste.
Wow - delicious! I made it using plain panko crumbs and soaked them in a little milk before I added them to the meatloaf ingredients. The only other modification I made was to follow other posters' suggestions to reduce the amount of brown sugar in the sauce to 1 1/2 tablespoons. That was still enough to make a delicious BBQ sauce (which is what this "sauce" is). The meatloaves were tender, moist and flavorful. This recipe is definitely something I'll make again.
These were great! So much easier than other Republican meatloaf recipes. I only had one pound of beef so I used half a cup of unrehydrated panko, a whole egg, and extra minced onion. The result was not dry at all. I also added a good teaspoon of Frank's Red Hot to the sauce.
After reading you all’s comments, I have decided to ditch the sauce and put ketchup with some Dijon mustard on instead. I made some changes to the meatloaf itself. I added finely chopped carrots, onions and celery sauté in butter with olive oil. I opted for the bread and milk instead of panko or dry breadcrumbs. The test taster (hubby), loved the final product.
My meatloaf hating daughter loved these. I used onion power as I couldn’t be bothered chopping an onion. Used whole grain mustard in the sauce. Cooked as recommended, using meat thermometer to check internal temp. Will make again and freeze some as others have suggested.
In addition to cutting the amount of brown sugar for the sauce (as so many people have commented), I recommend cutting the amount of ground clove down by half. Other than that, I made the recipe as directed, using the NYT Cooking's "cut it in half" feature to make just three loaves for two people.