Miniature Orange Meat Loaves Recipe
Ingredients
| Orange juice | ||
| Cornstarch | 5 Teaspoon | |
| Orange marmalade | 3 Tablespoon | |
| Bread crumbs | 1 Cup (16 tbs) | |
| Cooked ham | 1 pound | |
| 1 pound veal shoulder, ground | ||
| Egg | 1 , beaten | |
| Salt | 1 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Orange peel | 2 Tablespoon, grated | |
| Parsley | 2 Tablespoon, chopped | |
| Ginger | 1/4 Teaspoon | |
| 2 medium oranges, peeled, cut into 8 crosswise slices | ||
Directions
About 1 hour before serving: In small saucepan, combine 1 1/4 cups orange juice, cornstarch and orange marmalade; over medium heat, cook, stirring, until thickened; set this glaze aside'.
Preheat oven to 375°F.
In large bowl, soak bread crumbs in 1 cup orange juice about 5 minutes; lightly mix in ham, veal, egg, salt, pepper, orange peel, parsley and ginger.
In each of eight 6-ounce custard cups, place 1 tablespoon orange glaze.
Divide meat mixture into 8 equal portions; spoon into cups.
Arrange in baking pan.
Bake 15 minutes; top each with an orange slice, then orange glaze; bake 15 minutes longer.
Preheat oven to 375°F.
In large bowl, soak bread crumbs in 1 cup orange juice about 5 minutes; lightly mix in ham, veal, egg, salt, pepper, orange peel, parsley and ginger.
In each of eight 6-ounce custard cups, place 1 tablespoon orange glaze.
Divide meat mixture into 8 equal portions; spoon into cups.
Arrange in baking pan.
Bake 15 minutes; top each with an orange slice, then orange glaze; bake 15 minutes longer.
Chef
