"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

"Blind Side" Mini Meat Loaf Footballs with Chili Glaze

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    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


    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.

    • 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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