Leaving all the overindulgence of the holiday season behind, it’s time to fall back on winter’s traditional ‘comfort foods.’ This post made it easy, since I couldn’t wait to prepare something using these little mini loaf pans I purchased. These fall into the category of “stuff I absolutely had to have, but absolutely didn’t need.” And the fact that they were ridiculously reduced to only 77 cents each, at Michaels - how could I resist? There is also a practical advantage to their size. They cook up in half the time - only 25 to 30 minutes for this recipe. After all, who wouldn't feel special being served their own little meatloaf?
1 pound ground beef
1/2 onion, chopped
1/2 cup celery, chopped
2 cloves garlic, minced, minced
1 large eggs
1/2 cup rolled oats
pinch crushed red pepper
1/2 cup parsley, chopped
1 tablespoon Worcestershire sauce
1/4 cup parmesan cheese, grated
1/4 cup ketchup
1 tablespoon brown sugar
1 teaspoon dijon mustard
Preheat oven to 350 degrees. Coat the inside of mini loaf pans (6" x 3.5" x 2.25") with cooking spray. Mix all ingredients except, ketchup, brown sugar and mustard. Don't overmix, or meatloaf will be tough! Shape and put into mini loaf pans.
Mix tomato ketchup, brown sugar and mustard until spreadable; and spread over meatloaf.
Arrange pans on a cookie sheet or shallow pan. Cook uncovered approximately 25-30 minutes, or to an internal temperature of 165 degrees. Let sit at least 15 minutes before serving.
Next: Spicy Chicken Mac and Cheese