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from Deborah Leebove - Denver, CO
Preheat oven to 375 degrees F. Spray muffin tin with non-stick spray.
In large bowl, whisk the egg. Pour the garlic Tam Tam crackers into ziploc bag. Release all the air and close the bag. With rolling pin or mallet, crush the crackers until they are the size of crumbs. Measure out ¾ cup tam tam crumbs and add them to the large bowl with egg. Set aside.
In a medium bowl stir together the ketchup, mustard, Worcestershire sauce and onion soup mix.
Place the strainer over the empty mixing bowl and pour the borscht through the strainer. Measure out ½ cup beets and add to ketchup mixture. Next, measure out ¼ cup borscht liquid and stir into same mixture.
Add 1 cup of the ketchup mixture into the bowl with Tam Tam crumbs and mix all ingredients well. Reserve the remaining ketchup mixture to spread onto "Mani" meatloaves before baking.
Add the ground beef to ingredients. With hand, mix everything together.
Separate meatloaf mixture evenly into 8 muffin cups.
Add a few more squirts of ketchup to reserved mixture, mix and with a spoon, spread over the top of each mani meatloaf. Bake for 20 minutes.
Remove from oven and let cool on counter for 10 minutes.
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