- 1/2 pound ground beef
- 1/2 cup sliced onion
- 1/4 cup dark corn syrup
- 3 tablespoons steak sauce
- 2 teaspoons spicy brown mustard
- Shape beef into four small loaves, 1/4 to 1/2 in. thick. Cook in a skillet over medium-high heat for 3-4 minutes on each side or until no longer pink. Remove to a serving plate and keep warm.
- Drain all but 1 tablespoon drippings; saute onion in drippings until tender. Add corn syrup, steak sauce and mustard; bring to a boil. Pour over meat loaves and serve immediately. Yield: 2 servings.
Originally published as Tangy Mini Meat Loaves in Reminisce Extra June 1998, p47
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Reviewed Sep. 4, 2010
"sauce is very good."