Meat Loaf Minis

Brian and I just agreed this is the best meatloaf we've ever had! It was truly sooo yummy! I found the recipe in last month's CookingLight Magazine. It was easy, quick, and delicious! I loved that the recipe suggested individual sized portions instead of one big loaf served in slices. This was a fun twist on the classic with tons of flavor. I paired the main dish with carrots and asparagus.

 Cheesy Meat Loaf Minis

Ingredients:

• 1/2 cup fresh breadcrumbs (about 1 oz)
• 1 cup chopped onion (*I used shallots*)
• 2 garlic cloves, chopped
• 1/2 cup ketchup, divided
• 3 oz. white cheddar cheese, diced 
• 1/4 cup chopped fresh parsley
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon prepared horseradish
• 1 tablespoon Dijon mustard
• 3/4 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 1/2 pounds ground sirloin
• 1 large egg, lightly beaten

Method:

• Preheat oven to 425
• Heat a skillet over medium high heat. Add breadcrumbs; cook 3 minutes or until toasted, stirring frequently. 
• While breadcrumbs cook, heat a large skillet over medium high heat. Coat pan with cooking spray (I used olive oil). Add onion and garlic; saute 3 minutes. Combine onion mixture, bread crumbs, 1/4 cup ketchup, and remaining ingredients. Shape into 6 (4 x 2-inch) loaves on a broiler pan coated with cooking spray; spread 2 teaspoons ketchup over each. Bake at 425 for 25 minutes or until done.