Meatloaf on a Stick

How do you take grown-up food and make it kid friendly?
I have taken my mini meatloaves in my cookbook and turned them into meatloaf-on-a-stick.

I thought about how kids like to dip their food in sauces such as dipping pizza in ranch dressing, chips and dip, corn dogs and mustard, etc.

I take the ketchup that is usually baked on the meatloaf and offer it as a sauce for dipping. My ketchup is not from the bottle either so moms can control the salt and sugar amount.

I have said that the meatloaf-on-a-stick is kid friendly but do not let this stop the adults from enjoying them too. These would be great to serve on game day. Having the individual meatloaves prepared and served on a stick makes it easy for them to be cooked on a grill.

Meatloaf-on-a-stick with homemade ketchup
1/2 cup reduced-sodium beef broth
Miracle Marinade (recipe follows)
½ lb. ground chuck
1 ½ lbs. lean ground beef
3Tbsps. Italian-style breadcrumbs
2Tbsps. whole milk
1 egg
1 large egg white
1/8 tsp. coarsely ground black pepper
Homemade Ketchup (recipe follows)

Combine the broth and 1/4 cup of the Miracle Marinade in a small saucepan. Cook over medium heat until reduced to 1/4 cup, about 10 minutes.
Preheat oven to 350 degrees F.
Combine the ground chuck and lean beef in a large bowl.  Sprinkle the bread crumbs over the meat mixture.  Pour the milk and reduced marinade mixture over the breadcrumbs to moisten.  Beat the whole egg and egg white together in a small bowl. Add to the meat mixture along with the pepper. Stir to combine the mixture well but be careful not to overwork, or the meat loaf will  be tough.

Form about 1/4 cup of the meat mixture around each (16) wooden popsicle sticks and then place each on a baking sheet.  Spoon the remaining ¼ cup Miracle Marinade evenly over the meatloaves-on-a-stick.
Bake for 15 minutes. Remove from the oven and spread 1/2 tsp. homemade ketchup over each meatloaf-on-a-stick.  Return to the oven and bake additional 5 minutes.
Miracle Marinade
1 tsp. extra virgin olive oil
4 tsps. finely diced onion
1/2 cup soy sauce
2 tsps. apple cider vinegar
2 tsps. fresh lime juice
2 tsps. orange juice
½ tsp. minced garlic
¼ tsp. minced fresh ginger
2 tsps. sugar
½ tsp. paprika
 Heat a small skillet over medium-low heat. Add the oil and onion. Cook until tender and caramelized, 2-4 minutes.
Combine the remaining ingredients in a small bowl.
Stir in the caramelized onions.
Use Immediately or store in an airtight container in the refrigerator for up to 1 week.
Makes: ½ cup
Homemade Ketchup
2 (8 oz.) cans no salt added tomato sauce
1/2 cup all natural no sugar added apple juice
2 Tbsp. sweetened dried cranberries
6 Tbsp. honey
1 tsp. apple cider vinegar
Combine all the ingredients in a small saucepan over medium heat. Cook for 10 minutes, stirring occasionally. Transfer the mixture to a food processor. Process until smooth. Return to the saucepan and cook over medium-low heat for an additional 10 minutes.
Makes 2/3 cup
October 20, 2012 By
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About

Whitney is America's first Master Chef winner. She is from Poplarville, Mississippi and now living in Nashville, Tennessee.

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