20 Minute Mini Meat Loaves

Photo by Helen (#1) C.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • MOM"S CLASSIC:

  • Liquid:

  • 1/2

    cup ketchup

  • 1

    tablespoon Worcestershire sauce

  • Mix-Ins:

  • 1/2

    cup quick-cooking oats

  • 1/2

    cup finely chopped onion

  • 1/3

    cup minced bell pepper

  • 1/3

    cup parsley

  • 1

    tablespoon minced garlic

  • 1/2

    teaspoon dried thyme

  • Sauces:

  • 1/2

    cup ketchup mixed with 1 tablespoon water and 1 teaspoon Worcestershire sauce

  • CHIPS 'N' SALSA:

  • Liquid:

  • 2/3

    cup salsa

  • Mix-Ins:

  • 1/2

    cup each finely chopped onion

  • 1/2

    cup crushed tortilla chips

  • 1/2

    cup cheddar cheese

  • 1/4

    cup chopped cilantro

  • Sauces:

  • 1/2

    cup salsa mixed with 2 tablespoons chopped cilantro

  • ASIAN:

  • Liquid:

  • 1/4

    cup hoisin or stir-fry sauce

  • Mix-Ins:

  • 1

    can (8 ounces) water chestnuts, diced

  • 1/3

    cup sliced scallions, finely

  • 1/3

    cup chopped bell pepper

  • 1/3

    cup plain dried bread crumbs

  • 1

    teaspoon grated ginger

  • 1

    teaspoon minced garlic

  • Sauces:

  • 1/4

    hoisin or stir-fry sauce mixed with 2 tablespoons each water and sliced scallions

Directions

Choose a meat loaf from above. Heat oven to 425 degrees. Line a rimmed baking sheet with foil. Whisk *Liquid* ingredients, 2 large eggs and 1/2 teaspoon salt in large bowl to blend. Add *Mix-ins* and 1 1/4 pound ground meatloaf mixture (beef, pork and veal) or 1 1/4 pound ground beef. Mix well using hands or a wooden spoon. Form into 4 (5-inch long, 2 1/3-inch wide) loaves on lined pan. Bake 20 minutes or until cooked through and a meat thermometer inserted in centers registers 160 degrees. Serve with *Sauces*.

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