Saturday, January 7, 2012

Recipe Collection: Mini Meatloaves

I love meatloaf but with only 2 people in the house, we end up eating a regular size meatloaf for lunch and dinner for too many days in a row.  Great if you love leftovers because you don't like have to cook, but my husband gets bored with the same old, same old.  Here you have the benefits of cooking once, and freezing the extras for a quick fix meal at a later date!
Mini Meatloaves

2 lbs lean ground sirloin
6 pieces melba toast, crushed
2 TBS Braggs
1/2 cup egg beaters
4 tsp dehydrated onion
2 tsp all spice
1 tsp sage
1 tsp basil
1 tsp marjoram
1 tsp garlic powder
2 tsp salt
1/2 tsp pepper

Mix together all ingredients except meat. Preheat oven to 350 degrees. Spray a muffin tin with Pam. Wet hands and add meat to the spice mix and squish together. Weigh out into 3.5 oz portions, and put into muffin tin. Cover and bake 15 minutes. Remove cover, baste with a teensy bit of barbeque sauce, and return to over for 10-15 minutes. These freeze well. 1 mini loaf is 1 serving.

Note:  I didn't have any all spice, so I tossed in some oregano and thyme and parsley. 

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