Debbie Foster Leebove, left, of Denver was a finalist in the Simply Manischewitz contest with this recipe inspired by her grandmother. Makes 8 mini meatloaves.
Ingredients
1/2 cup ketchup
1/3 cup yellow mustard
2 tablespoons Worcestershire sauce
1/4 cup onion soup mix
3/4 cup Manischewitz borscht (stir to blend before measuring)
1 egg
1 box Manischewitz Garlic Tam Tam crackers
1 1/2 pounds lean ground beef or turkey
Fresh Swiss chard or collard greens for garnish
Fresh red beets for garnish
Directions
Preheat oven to 375 degrees. Spray muffin tin with nonstick spray.
In a large mixing bowl, stir ketchup, mustard, Worcestershire sauce, onion soup mix and borscht.
Place 2/3 cup ketchup mixture into a smaller bowl and set aside to use as topping.
Whisk the egg and add it to the large mixing bowl with ketchup- mustard mixture.
Pour crackers into a resealable plastic bag. With a rolling pin or mallet, crush the crackers into crumbs. Add 3/4 cup crumbs to ketchup-mustard mixture. Add ground meat. With your hands, mix well and separate into 8 muffin cups.
Add a few squirts of ketchup to the reserved mixture in the small bowl and spread it on top of each “Mani” with a spoon or small spatula. (If you have only 6- or 12-cup muffin tins, you can fill the empty cups with dry beans or rice from your pantry, which will ensure each meatloaf cooks evenly.)
Bake loaves 20-25 minutes.
Let loaves rest for 10 minutes. To remove them from pan, slide a fork under each and lift it gently out of its cup. To serve, place on greens and top with chopped or slivered beets.
