"Blind Side" Mini Meat Loaf Footballs with Chili Glaze
Even the biggest appetites will be satisfied by these dainty bites. This crowd-pleasing recipe wraps a hearty dinnertime classic in a small but totally beefed-up package that's just right for any offensive linesman or homemaker.
Regan Burns Cafiso
Ingredients
| 1/4 cup panko breadcrumbs | 1/4 teaspoon coarse kosher salt | |
| 2 tablespoons milk | Freshly ground pepper | |
| 1 egg yolk | 3/4 pound ground chuck | |
| 2 tablespoons ketchup | 1/4 cup minced onion | |
| 1 teaspoon Worcestershire sauce | 3 tablespoons finely chopped celery |
directions
Prep:
20 min
Total:
45 min
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1
Heat oven to 400 degrees F and line a rimmed baking sheet with parchment paper. Place panko and milk in a large mixing bowl; set aside. In a small bowl, stir together egg yolk, ketchup, Worcestershire sauce, salt and pepper.
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2
Crumble meat into soaked breadcrumbs; add onion, celery and the egg mixture. Mix with hands until the ingredients are well mixed. Shape heaping tablespoons of meat mixture into football-shaped balls and place on lined baking sheet. Bake for 10 minutes, then remove meatballs from oven. Use a pastry brush to glaze meatballs with chili sauce. Bake 10 minutes more. Remove from oven, place a toothpick in each, and serve.
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