MINI MEATLOAF TV DINNER

Mini Meatloaf TV Dinner image

Provided by Jeff Mauro, host of Sandwich King

Time 1h50m

Yield 6 servings

Number Of Ingredients 26

Ingredients

1 tablespoon olive oil
1 small Spanish onion, 1/4-inch dice
Kosher salt and freshly cracked black pepper
2 cloves garlic, minced
1/2 cup whole milk
1 tablespoon unflavored gelatin
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 teaspoon hot sauce, such as Tabasco
2 large eggs
2 pounds ground chuck
1 cup crushed butter crackers, such as Ritz
1/3 cup fresh parsley, minced
1/2 cup smoky BBQ sauce, such as Rufus Teague Smoky Apple
4 tablespoons brown sugar
4 tablespoons apple cider vinegar
Roasted Russet Potatoes with Garlic and Rosemary:
2 tablespoons olive oil
1 pound russet potatoes, cubed, rinsed and dried
Kosher salt and freshly cracked black pepper
2 teaspoons fresh rosemary, minced
2 cloves garlic, minced
1 pound green beans
Olive oil, for the pan
1 lemon, zested and juiced
Kosher salt and freshly cracked black pepper

Steps:

For the meatloaf: Preheat the oven to 350 degrees F.
Heat a skillet over medium heat, add the oil and saute the onions until translucent, 3 to 5 minutes. Season with salt, add the garlic and saute for 1 to 2 minutes without letting the garlic brown. Remove from the heat and cool.
In a large bowl, whisk together the milk, gelatin, mustard, Worcestershire, hot sauce and eggs and season with salt and pepper. Let it sit for 5 minutes so the gelatin can bloom.
Add the meat along with the crackers, parsley and cooked onion and garlic; mix with your hands until evenly combined. Place the meat mixture on a parchment-lined sheet tray. Using your hands, and without overworking the meat, form into 6 football-shaped free-form loaves.
For the glaze: In a small bowl, combine the BBQ sauce, brown sugar and apple cider vinegar.
Slather the glaze over the meatloaves and bake, basting again halfway through, until the meat registers 165 degrees F, about 1 hour. Let rest for 20 minutes.
For the roasted russet potatoes with garlic and rosemary: Heat the olive oil in a 12-inch nonstick skillet over medium-high heat. Add potatoes cut-side down and cook, without moving, until golden, 6 to 7 minutes.
Flip the potatoes using a fish spatula and lower the heat to medium low. Cover and cook until the potatoes are knife-tender, 7 to 8 more minutes.
Toss the potatoes with salt and pepper. Add the rosemary and garlic, cover again, take off the heat and let infuse for an additional 45 seconds using the residual heat left in the skillet. Taste, adjust the seasoning if necessary and serve.
For the green beans: Bring a pot of water to a boil. Set up an ice bath. Blanch the green beans in the boiling water until bright green and tender, a few minutes. Remove from the water and immediately plunge into the ice bath.
Meanwhile, heat a saute pan with olive oil over medium-high heat. Toss the green beans in the pan with the lemon zest and juice and salt and pepper to taste until warmed through, 2 to 3 minutes.