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Method: Preheat oven to 425°. Heat olive oil in a medium skillet over medium-high heat. Add onion and garlic and cook until softened and browned, about 5 minutes. Meanwhile, in a large mixing bowl, combine cheeses, breadcrumbs, parsley, egg and Dijon mustard. Season well with salt and pepper and mix well. Crumble the ground sirloin into the breadcrumb mixture. Add the cooled onion and garlic. Gently mix until evenly incorporated. Be careful not to overwork it. On a parchment paper-lined baking sheet, divide the meatloaf mixture into 6 equal balls and shape into small loaves, and bake for 15 minutes. Meanwhile, whisk tomato paste with remaining tablespoon of olive oil, a pinch of black pepper, and warm water. After 15 minutes, remove meatloaves from the oven, and using a pastry brush, baste each loaf with the tomato paste mixture. Return to the oven for another 30 minutes. Rest for 10 minutes before serving.
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Corrugated surface loaf pan — even heat, easy release
Electric slicer for paper-thin charcuterie, cheese, vegetables
Leave-in oven probe — monitor roasts without opening the door
Adjustable stand — hold cookbook or tablet at eye level while cooking
Premium bread machine — dual kneading blades, rectangular loaf
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Corrugated surface loaf pan — even heat, easy release
Electric slicer for paper-thin charcuterie, cheese, vegetables
Leave-in oven probe — monitor roasts without opening the door
Adjustable stand — hold cookbook or tablet at eye level while cooking
Premium bread machine — dual kneading blades, rectangular loaf