Meatloaf Minis

I have never been a big fan of meatloaf, but I make it once every other year or so for my hubby.  I usually use his mom’s recipe, but wasn’t totally satisfied with it.  Recently, I found a meatloaf recipe in Cooking Light magazine that looked better. I liked their idea of making individual loaves instead of one big loaf.  I created a hybrid recipe from my mom-in-law’s recipe and the Cooking Light recipe.  I must say the results were excellent.  I’ve made this a couple of time since.  It’s great.  I like using ground sirloin instead of chuck, but you can use whatever you like.  I serve the mini loaves with mashed potatoes and corn.

Meatloaf Minis

1 1/2 pounds  ground sirloin
1/2 cup breadcrumbs
1 cup chopped onion
2 carrots, grated
1/2 green bell pepper, chopped
2 cloves garlic, minced
1/4 – 1/2 cup cheese, shredded (cheddar & mozzarella are good)
1/4 cup ketchup, plus extra for topping
1 tablespoon brown or Dijon mustard
1 tablespoon Worcestershire sauce
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste
1 tablespoon Mrs. Dash
2 eggs, lightly beaten
cooking spray

Preheat oven to 425°.

Spray a cookie sheet or broiler pan with cooking spray; set aside.  Combine meat, breadcrumbs, vegetables, garlic, 1/4 cup ketchup, cheese, and seasonings in a large bowl. Shape mixture into 6 (approximately 4 x 2-inch) loaves and place on cookie sheet. Top each loaf with ketchup (about 1 tablespoon {or more} each loaf)and spread evenly. Bake at 425° for 25 minutes or until done.

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