Balsamic-Glazed Mini Meatloaves
Welcome to a gastronomic journey where sophistication and cosiness collide! We’re exploring the world of savoury treats today and have a dish that will definitely pique your interest: Mini Meatloaves Glazed with Balsamic.
These adorable little loaves have a delightful tang to every sensitive bite thanks to a two-ingredient balsamic glaze that’s drizzled on both before and after baking.
Ingredients:
- Two big eggs
- Twice as much Worcestershire sauce
- Kosher pepper with salt
- One-half cup panko
- One little onion, finely chopped
- two grated garlic cloves
- 1/2 cup finely chopped flat-leaf parsley leaves
- 1. 1/2 pound of chuck beef ground (80% lean)
Brushing oil (if necessary) - 1/4 cup of ketchup
- One tablespoon balsamic vinegar
Directions:
- Take off the air fryer basket insert. Preheat the air fryer to 325°F.
- Whisk together eggs, Worcestershire sauce, 1/2 tsp pepper, and 3/4 tsp salt in a large bowl. Add panko and let sit for 2 minutes. Add parsley, onion, and garlic and stir. Mix in the beef until it’s barely combined.
- Three 5-by-3-inch loaves of the beef mixture should be shaped and placed on the air fryer insert. (Note: Before adding the meatloaves, lightly brush the stainless steel air fryer insert with oil.) Place the meatloaves back into the insert and let it air fry for ten minutes.
- In the meantime, mix the ketchup and balsamic vinegar in a small bowl until well blended. Spoon two teaspoons of the mixture into the second bowl and reserve. Apply the leftover ketchup mixture to the top and sides of the loaves, and continue air-frying for an additional 13 to 16 minutes, or until the internal temperature reaches 150°F. Before slicing, brush with the remaining ketchup mixture and allow to rest for at least five minutes.
Directions for Oven:
Preheat the oven to 375°F. Line a baking sheet with foil that is not stick. Continue following the recipe. Place mixture onto baking sheet that has been prepped, then form into three 5-by-3-inch loaves. Bake for fifteen minutes. Apply the ketchup mixture to the top and sides of the loaves, and bake for a further 15 to 20 minutes, or until the internal temperature reaches 150°F. Before slicing, brush with the 2 tablespoons of reserved ketchup mixture and allow to settle for at least 5 minutes.