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      Good Life, Good Food: Mini Pan Meatloaf

      From the Panhandle's home for good news and great mornings, Chef Bud Andersen's recipe for Mini Pan Meatloaf and Crispy Broccoli.

      Mini Pan Meatloaf


      1/3 C breadcrumbs (I use panko)

      1/3 C milk

      1/3 C fresh parsley, chopped

      1 ea large egg

      3 Tblspn worcestershire sauce

      1 small onion, finely diced

      1 tsp McCormick chili powder

      1 tsp McCormick smoked paprika

      2 cloves fresh garlic, minced

      1 1/2 lb beef and pork mixture even parts

      1/2 C ketchup

      2 Tblspn brown sugar, packed

      1 Tblspn apple cider vinegar


      Mix together breadcrumbs, milk, parley , egg, Worcestershire sauce, onion, chili powder, smoked paprika and garlic in a large bowl. Add the meat mixture season with kosher salt and coarse black pepper and mix with your hands until combined. Shape into 6 3 to 4 inch loaves.

      Heat vegetable oil in a large saut pan over high heat. Add the mini loaves and brown on both sides about 3 minutes per side.

      Whisk together the ketchup, brown sugar and apple cider vinegar in a bowl and brush the loaves with it. At this time you can place the skillet in a 400 degree oven for 10 to 15 minutes until cooked through or add 1/2 Cup water to the skillet and let simmer over low heat covered for 15 minutes until cooked through.

      Transfer loaves to a serving plate, add remaining ketchup sauce to the saut pan and cook over high heat stirring until thick about 3 to 5 minutes. Serve each mini loaf with sauce over the top. Enjoy!

      Crispy Broccoli


      1 lb fresh broccoli, florets

      1 C panko bread crumbs

      1/4 C grated parmesan cheese

      1 tsp garlic, minced

      2 ea eggs, whisked together

      2 C canola oil

      Kosher salt and coarse black pepper to taste


      Bring 1 qt of water to a boil. Add broccoli florets and let set in water for 2-3 minutes until broccoli begins to become tender. Remove and place in ice cold water, to stop the cooking process. Set broccoli on paper towel and let dry.

      Mix together bread crumbs, parmesan cheese, garlic and salt and pepper. Whisk eggs together. Begin heating canola oil. Prepare a breading station dipping blanched broccoli heads into the egg wash then into the bread crumbs. Place broccoli head first into the heated oil. Allow to cook only 1-2 minutes then remove and let drain on a paper towel.

      Serve as a side or with a parmesan cheese dipping sauce!