Individual, mini meatloaves offer a shorter cooking time for almost-instant gratification. Italian bread, Parmigiano-Reggiano, fresh parsley, and bits of peppery garlic replace store-bought breadcrumbs. And lean ground beef is made moist and flavorful by replacing the saturated fat (found in ground chuck) with fruity olive oil.
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In a food processor add the shredded bread and pulse to form fine crumbs, set aside.
In a medium skillet heat the olive oil over medium heat. Add the onion, garlic, and thyme; cook, stirring occasionally, until the onions are soft, about 6 minutes. Increase the heat to medium-high and add the breadcrumbs; cook, stirring frequently, until toasted. Remove from heat, let cool 10 minutes.
Return the bread mixture to food processor. Add cheese, parsley, salt, and pepper; pulse until well incorporated. Preheat oven to 350 degrees.
In a large bowl add the beef, bread mixture, egg, tomato paste, vinegar, and sugar. Using a fork, mix the ingredients until well combined but still loose. Do not mix with yours hands as it will compact and compress the meat.
Divide the meat mixture into 6 patties. Preheat a large oven-proof skillet over medium-high heat. Add the patties; cook for 3 minutes or until they are well browned on one side. Flip the patties and place skillet in the oven. Bake for 20 minutes or until an instant-read thermometer placed in the middle of the patties registers 150 degrees. Remove the skillet from the oven; let stand 10 minutes before serving.