Meatloaf is the king of comfort food and one of those dishes that yields sought-after leftovers.
Today’s recipe came about, in part, because I found mini ceramic loaf pans at a local HomeGoods store. They are the perfect size for making individual, but generous meatloaves. They are also ideal if you’re trying to pay attention to portion control.
A recipe from the Kona Grill in Troy, Mich., includes a mix of beef and Italian sausage — a good combination for producing a juicy, tender meatloaf. After searching the Internet, I came up with today’s recipe: mini meatloaves with shoyu cream sauce.
The meatloaf recipe is fairly basic; what sets it apart is the sauce. It’s a simple mixture of heavy whipping cream and soy sauce, brought to a boil and thickened with slurry -- a mixture of cornstarch and water. You can substitute regular or reduced-fat whipping cream or fat-free half-and-half.
Shoyu is Japanese sweet soy sauce. At many grocery stores, you will find several varieties of soy sauce. Not all soy sauces have the same flavor profile. Some are sweeter; some are darker, and some are slightly thicker. Some brands are also saltier than others, so be careful.
One technique I learned some time ago when making meatloaf is to saute any vegetables first, so they get nicely caramelized and take on a sweet flavor. If you put the vegetables in raw, they will steam. Also, let the meatloaf rest before slicing. If you slice it right away, it may crumble and likely will be dry.
If you use a hot Italian sausage, the cream sauce will help cool off your taste buds.
Meatloaf with shoyu cream sauce
Makes: 4. Preparation time: 15 minutes
Total time: 1 hour 15 minutes
For this recipe, we used 4-by-2-by-1-1/4-inch deep mini meatloaf pans. But you can make this meatloaf in any size loaf pan. Increase the baking time for larger meatloaves. A standard-size meatloaf will take about 1 hour to cook thoroughly.
For the meatloaves:
1-1/2 tablespoons olive oil
1 tablespoon butter
1 teaspoon minced garlic
1/2 cup chopped onions
1/2 cup chopped bell peppers (any color)