July 17, 2012

Mini Meatloaves

I don’t enjoy cooking like I enjoy baking, but I push myself because the man and I love food and it’s a nice feeling to provide a tasty meal for us. One reason I don’t is that things have a tendency to go wrong. Not so horribly wrong that the food is inedible, but enough that I suffer moments of panic and uncertainty at the fate of our dinner.

When I decided that I wanted to make meatloaf for us I knew I would be ok. I have made a couple in the past, but they didn’t taste all that great, so back to the drawing board I went. I knew what flavors I wanted in the meatloaf and working with ingredients that I had on hand, came up with 6 tasty mini meatloaves that we will definitely have again. The meatloaves were not super moist, probably because my ground beef was very lean. For sides we enjoyed mashed potatoes and some thrown together glazed carrots. Certainly a dinner I could feel good about!

Mini Meatloaf
1-1/2 lb ground beef
1 egg, lightly beaten
1 C shredded cheddar cheese
1/2 C bread crumbs
2 T minced onion
1/2 t salt
1/4 t freshly ground pepper
1/2 C chili sauce
1/4 C brown sugar
1-1/2 T yellow mustard

Heat oven to 350ºF. Lightly spray a 9-inch by 9-inch baking dish with non-stick cooking spray.

In a medium mixing bowl, combine together the ground beef, egg, cheese, bread crumbs, minced onion, salt, and pepper. Take small handfuls of the meat mixture and form into six small loaves. Place the meatloaves in the prepared dish.

In the same mixing bowl, stir together the chili sauce, brown sugar, and mustard. Spread the sauce evenly over top of all the meatloaves.

Bake uncovered for 45-50 minutes, until internal temperature reaches 160ºF. Enjoy with additional comfort foods, and any leftovers can be turned into meatloaf sandwiches!

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