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| Mama Marie’s Mini Meatloaves |
My late mother-in-law’s famous “hamburgers.” These are a family favorite!
My mother-in-law always called these “hamburgers,” but to me they were like mini meatloaves made on the stovetop.
I decided to honor her by calling them by her name–and it’s alliterative too!!!
Actually, my friend Lori told me these are an old-time German dish and she keeps telling me what they’re called, but I can never seem to remember!!
I serve these with good ole mashed potatoes and if I have fresh chives, I snip some of them into the potatoes.
If you want to make a brown gravy, go right ahead! Mom didn’t and that’s the way I keep it, but gravy would be nice on them.
These were traditionally made in an old cast iron skillet that belonged to my m-i-l’s MOTHER that came over from Germany with her at the turn of the last century. I had that pan still but somehow it got misplaced when I rented this house after my husband died. Probably the tenants put it in the attic or cellar, but I’ve yet to find it. It was a great pan and a family heirloom!!! And the best non-stick you can get!
Mama Marie's Mini Meatloaves
Ingredients
- 1 lb lean ground beef
- 2 tbs finely chopped onion
- 1 pkg G. Washington's Brown Seasoning*
- 2 eggs
- 3/4 cup plain breadcrumbs divided**
- 2-3 tbsp milk
Instructions
- Reserve 1/4 cup of the breadcrumbs for coating.
- In a large bowl, mix the remaining 1/2 cup of breadcrumbs with the rest of the ingredients.
- Shape into 4-5 patties. Dredge each patty with breadcrumbs on all sides. Cover and refrigerate for about 30 minutes.
- Heat a large heavy skillet over medium heat. Add 2 tbs olive oil and heat until oil shimmers.
- Brown patties on both sides over medium heat. Reduce heat, add the 1 tbs of water, cover tightly and cook over low heat for 10-15 minutes or until internal temperature is 160 degrees F.
Notes
Nutrition
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| Mama Marie’s Mini Meatloaves |
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| Mama Marie’s Mini Meatloaves |
