Meatloaf was not something very common in our culture but my aunt (my father’s sister) was famous for her very delicious and successful meatloaves that she made for her dinner parties. I even remember how after each gathering relatives and friends use to ask her for the recipe. Days have passed and few years ago my aunt was in Canada for a visit, I invited all the relatives over and 1 of the dishes I made was small personal size meatloaves. I was really surprised and tell you the truth very proud to see that my aunt (the meatloaf expert) loved my meatloaf and she was actually asking me for the recipe. ☺️
Now a days I mostly make meatloaf buns, well besides that it’s delicious it is less dish washing because I don’t have loaf pan/pans to wash after, the bun itself is the pan that is holding the meatloaf, it gets all the juices and the flavor of the meatloaf, I use the inside of the bun instead of adding store bought bread crumbs and no need for serving bread or any other type of carbohydrate on the side. So there are many benefits to this type of meatloaf. But you can still use this same recipe and make it in a loaf pan.
In this post I used these multigrain triangle buns, but you can use any type and shape buns you like.
Ingredients
- 8 buns
- 1 lb. ground beef
- 1 large tomato
- 1 medium onion
- 1/2 cup parsley leaves
- 1/2 green bell pepper
- 1 tablespoon tomato paste
- 1 large egg
- salt and pepper to taste
- 8 provolone cheese slices (optional)
- 8 soft boiled peeled eggs (optional)
- 1/4 cup ketchup
- some parsley leaves
Instructions
- Wash the tomato, bell pepper, parsley and place them in a food processor, place the onion too, process until very fine and fully mince.
- Cut the top of the buns and carefully empty all the inside of the bun. Crumble all the inside of the bread and place in a bowl.
- Place the ground beef, tomato paste, minced mixture, the egg, the crumbled bread, and the seasoning, mix well until fully blended and all flavors are incorporated.
- Preheat oven to 375 F. Place buns on a baking sheet and fill each bun half way with the meatloaf mixture, place one slice of cheese or 1 soft boiled egg in the center over the meat, cover with more meatloaf mixture. Brush the surface with some Ketchup, cover with the top piece of the bun, wrap the try with aluminum foil and bake in the oven for 20 minutes, uncover and continue baking for another 20 minutes. Take out of oven, garnish each meatloaf bun with parsley, plate and serve.
** You can also stuff the meatloaf with mushroom or boiled potato. Also can make a couple of each filling so you will have verity. Also can cut the buns to smaller pieces and serve it as a side dish or on a buffet.
Bon Appetite
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