Quick Mini Meatloaf with Pancetta

Ingredients

Mini Meatloaves

• 4
  
  ounces baby carrots
  
• 4
  
  ounces celery rib, cut into 1-inch pieces
  
• 4
  
  ounces onion, cut into chunks
  
• 3
  
  sprigs sprigs fresh thyme, stripped off stems
  
• 1
  
  handful fresh parsley
  
• 1
  
  ounce canola oil
  
• 1
  
  cup panko breadcrumbs
  
• 4
  
  large eggs, cracked and beaten
  
• 1
  
  cup heavy cream
  
• 1
  
  cup whole milk
  
• 1/2
  
  tablespoon minced garlic
  
• 2.5
  
  pounds 85-percent-lean ground beef
  
• 1.5
  
  tablespoons salt
  
• 1
  
  tablespoon pepper
  
• 10
  
  pieces sliced pancetta
  
• 1
  
  can fried onions, for garnish
  

Red Wine Reduction Sauce

• 1
  
  cup red wine
  
• 1
  
  cup beef stock
  
• 1
  
  cup jarred or homemade gravy
  
• 1
  
  ounce tomato paste
  
• 
  
  Salt to taste
  
• 
  
  Pepper to taste
  

Directions

1. Preheat oven to 375 degrees F.
2. In a food processor, finely chop carrots, celery, onion, thyme leaves and parsley. Saute in oil in a fry pan over medium-high heat. Remove from heat.
3. Start sauce by simmering the wet ingredients together in a sauce pan on low-medium heat.
4. Place remaining components for the meatloaves, except pancetta and fried onions, in a large mixing bowl. Mix well with the sauted vegetables and herbs. ( It’s okay for the mixture to be a little loose. End result will be moist meatloaves.)
5. Using the palms of your hands, form 10 round-shaped mini meatloaves, each topped with a slice of pancetta.
6. When sauce is reduced by half, break up any lumps of tomato paste, using a whisk. Adjust seasoning. Remove from heat; cover with a lid.
7. Place meatloaves on a baking tray and cook in oven about 10 minutes or until cooked through, rotating once. They are done when the internal temperatures reach 165 degrees F. Serve with French-fried onions and sauce.