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Meatloaf has always been a family favorite but because it took so long to make, we simply didn't have it often. Now with making it in the brownie pan it takes only 15-18 minutes and they are perfectly portioned (and as my husband says it's perfect sandwich size)!
***Disclaimer: I am an Independent Consultant for Pampered Chef so I do often refer to products. You are under no obligation to purchase anything to enjoy this site.
***Second disclaimer: I am not a professional chef or a nutritionist and often my recipes will leave the reader to choose their favorite seasoning or brand to use, so I do NOT include nutritional information for my recipes. That is completely up to the reader to determine based on ingredients they use***
Ingredients
Meatloaf:
2 lbs ground beef, leaner the better
1 med onion, finely chopped
2 large eggs
3 garlic cloves, minced
1 15oz can petite diced tomatoes, drained
3 Tbsp ketchup
3 Tbsp fresh parsley, finely chopped
3/4 cup Panko breadcrumbs
1/3 cup milk
1 ½ tsp Italian seasoning
½ tsp ground paprika
Salt & Pepper, to taste
Glaze:
3/4 cup ketchup
1 ½ tsp white vinegar
2 ½ Tbsp brown sugar
1 tsp garlic powder
½ tsp onion powder
¼ tsp ground black pepper
¼ tsp salt
Directions
Preheat oven to 350F
Mix all meatloaf ingredients into a large bowl. I like using the Mix n Chop to do this because it mixes as it breaks apart the mix (and keeps my hands clean)
Use the Extra Large Scoop to fill each well in the Brownie Pan with the meatloaf mixture. Use the back side of scoop to smush it down flat.
In a small bowl, mix together all glaze ingredients.
Top each meatloaf with glaze
Bake 15-18 mins until cooked through.
