INGREDIENTS:
1/2 cup soft, fresh breadcrumbs
1/4 cup spicy-hot vegetable juice
1/4 cup buttermilk
1 cup minced sweet onion (about 1 medium)
1 tbsp olive oil
1 3/4 lbs ground round
1/4 cup finely chopped fresh basil
1 large egg, lightly beaten
1 tbsp Dijon mustard
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1 cup hot pepper relish, divided
DIRECTIONS:
1. Preheat oven to 450°. Stir together first 3 ingredients; let stand 5 minutes.
2. Meanwhile, saute onion in hot oil in a medium-size nonstick skillet over medium heat 5 minutes or just until tender.
3. Stir together bread mixture, onion, ground beef, next 5 ingredients, and 2 Tbsp. relish just until blended.
4. Shape into 8 loaves (about 1/2 cup each); place in cups of a lightly greased 8-cup mini loaf pan. (Each cup will be about 3 1/2 x 2 1/2 inches. Or arrange on a lightly greased wire rack in a foil-lined jelly-roll pan.)
5. Bake at 450 degrees for 25 to 30 minutes or until a meat thermometer registers 155°, brushing with 1/3 cup relish during last 10 minutes of baking. Remove from oven; let stand 5 minutes. Serve with remaining relish.
2. Meanwhile, saute onion in hot oil in a medium-size nonstick skillet over medium heat 5 minutes or just until tender.
3. Stir together bread mixture, onion, ground beef, next 5 ingredients, and 2 Tbsp. relish just until blended.
4. Shape into 8 loaves (about 1/2 cup each); place in cups of a lightly greased 8-cup mini loaf pan. (Each cup will be about 3 1/2 x 2 1/2 inches. Or arrange on a lightly greased wire rack in a foil-lined jelly-roll pan.)
5. Bake at 450 degrees for 25 to 30 minutes or until a meat thermometer registers 155°, brushing with 1/3 cup relish during last 10 minutes of baking. Remove from oven; let stand 5 minutes. Serve with remaining relish.
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