Cheesy Meat Loaf Minis

from Cooking Light Magazine

Photo by I H.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/2 cup fresh breadcrumbs (about 1 ounce)

  • Cooking spray

  • 1 cup chopped onion

  • 2 garlic cloves, chopped

  • 1/2 cup ketchup, divided

  • 3 ounces 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

  • 1/4 teaspoon freshly ground black pepper

  • 1 1/2 pounds ground sirloin

  • 1 large egg, lightly beaten

Directions

1. Preheat oven to 425°. 2. Heat a skillet over medium-high heat. Add breadcrumbs; cook 3 minutes or until toasted, stirring frequently. 3. While breadcrumbs cook, heat a large skillet over medium-high heat. Coat pan with cooking spray. Add onion and garlic; sauté 3 minutes. Combine onion mixture, breadcrumbs, 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.

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