Ann Romney's Meatloaf Cakes
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1½pounds ground beef
- 4slices bread, crumbled into small pieces, or ¾ cup dried bread crumbs
- 1large egg
- ¼cup chopped onion
- ¼cup lemon juice
- 2teaspoons seasoned salt
- ¼cup ketchup
- ¼cup brown sugar
- 1teaspoon dry mustard
- ¼teaspoon ground cloves
- ¼teaspoon ground allspice.
For the Meatloaf Cakes
For the Sauce
Nutritional analysis per serving (6 servings)
393 calories; 25 grams fat; 9 grams saturated fat; 1 gram trans fat; 11 grams monounsaturated fat; 1 gram polyunsaturated fat; 19 grams carbohydrates; 1 gram dietary fiber; 10 grams sugars; 23 grams protein; 406 milligrams sodium
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.
This seems like way to much cooking time. Any suggestions?
I made this for Thanksgiving (the first time) and then repeated it for Christmas. I confirm it is a favorite now. Tonight, I only had half the lemon and squeezed some fresh grapefruit to complete the amount of juice, and it didn't compromise the recipe at all. I doubled the recipe, made 8-oz loaves, and am so thankful for the leftovers.
These are delicious! The key is the cake size. You get much more surface area with the glaze (sauce). And they cook faster than a big meat loaf. Win-win. I even ran them for a minute under the broiler. They were really moist and flavorful. With simple preparation and just a few ingredients this is good for a weeknight.
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