Recipe: Mini Meatloaves with Apricot Glaze (Redbook magazine recipe)

MINI MEATLOAVES

1 1/4 pounds ground beef
1 egg
1 cup fresh bread crumbs
1/4 cup half and half
1 small onion, chopped
1 small celery stalk, chopped
1/4 cup chopped fresh parsley
1 clove garlic, minced
salt and pepper (to taste)
prepared mustard (to taste)
1/4 cup ketchup
6 medium red potatoes, sliced
2 tablespoons apricot jam
1 tablespoon water
1 1/2 cups peas, thawed
1 tablespoon chopped fresh dill

Preheat oven to 400 degrees F.

Combine ground beef (or you can use meatloaf mix), bread crumbs, half-and-half, onion, celery, parsley, garlic, salt, pepper and mustard to taste. Add ketchup. Mix well.

Divide the meatloaf mixture into 4 oval portions. Place in a lightly greased 12-inch skillet. Arrange potato slices in pan. Sprinkle with salt and pepper.

To make the apricot glaze, mix together apricot jam and 1 tablespoon water; set aside.

Bake meatloaves for 5 minutes.

Coat meatloaves with half the the apricot glaze mixture. Cover loosely with foil and bake 20 minutes more.

Baste with remaining apricot glaze mixture. Bake 15 minutes more or until the meatloaves are done.

Add peas and dill. Bake 5 minutes more or until peas and potatoes are tender.

Makes 4 servings
Source: Redbook magazine