Meatloaf Patties

A while back I wrote about the possibility  of making meatloaf patties instead of the traditional loaf shape.  I finally got around to it, and it's way, way better than the loaf shape.  

Reasons patties are more convenient than a loaf:

1. No thawing - When I made meatloaf in a loaf form the loaf needed to thaw for 48 hours before cooking.  Patties can be taken from the freezer and go directly in the pan.
2. Cook faster - The loaf shape takes at least an hour to cook.  These were done in less than 30 minutes.
3. No oven - These are cooked in frying pan.  The oven doesn't need to be turned on, which is especially nice in the summer.
4. Easy portion control - A full sized meatloaf is enough food for my family for two meals, and we'll still have leftovers.  With individual patties it is easy to make as much as we will eat in one night.  

Difficulty: Easy

Category: Freezer to Pan
Recipe Column: DR
Adapted From: Good Eats

1 1/4 cups bread crumbs
1/2 tsp pepper
1/2 tsp cayenne pepper
1 tsp chili powder
1 tsp thyme
1/2 onion, small dice or shredded in a food processor
1 carrots, small dice or shredded in a food processor
1/2 red bell pepper, small dice or shredded in a food processor
3 cloves garlic, minced
2 lbs ground beef
1 1/2 tsp salt
1 egg

1. Thoroughly combine all the ingredients in a large bowl.  
2. Shape the mixture into patties and place on a sheet pan lined with parchment paper.

To freeze:

Freeze the patties on sheet pans lined with parchment paper.  You can do up to two layers of patties on a pan separated by parchment paper.  Once the patties are frozen solid, transfer them to a bag or container for long-term storage.

To serve:

Make a glaze by combining:

For 4 patties

1/4 cup ketchup
1/2 tsp cumin
dash Worcestershire sauce
dash hot sauce
1/2 tbsp honey

I really just estimate on all these measurements rather than have to clean the measuring cups and spoons.

Coat a pan with a thin layer of oil and heat over medium-low heat.  Place the frozen patties in the pan in a single layer.  Cover with a lid to help the meat cook through.  When the patties are brown on one side, flip and coat the tops of the patties with the glaze.  Cover with the lid again.  

Cook until the patties reach an internal temperature of 155 degrees.  You may need to turn down the heat as you cook too keep the outside from burning before the inside gets up to temperature.  If your skillet is oven safe you can place it under a broiler for a few minutes to caramelize the glaze.  

I serve with microwave mashed potatoes and broccoli or green beans also cooked in the microwave.  Or serve it with mashed potatoes from the freezer.