Somehow, I hated meatloaf as a kid but have grown to like it more as an adult. This little Cooking Light recipe appeared in a recent "Best Of" edition of the magazine, and I decided to give it a try. The little bits of white cheddar added to the mixture are just yummy. Please note that I actually made mine a bit smaller than the recipe calls for - I used 1 lb. of sirloin for six meatloafs instead of 1.5 lbs. as called for in the recipe. I thought it was just great. The nutritional stats below are based on using the full 1.5 lbs. of meat.
CHEESY MEATLOAF MINIS
Serve this meal with mashed potatoes and a simple salad. A good simple salad to serve with this meal is just an herb salad mix with carrot ribbons, sliced red onion, and your favorite vinaigrette.
Nutritional Information (per serving - serves 6)
254 calories - 11.4 g. fat - 28.3 g. protein - 11.1 g. carbs - 0.9 g. fiber
- 1 oz. fresh breadcrumbs (I used 2 slices of white bread and my Cuisinart)
- 1 c. finely chopped onion
- 2 garlic cloves, chopped
- 1/2 ketchup, divided
- 1/4 c. chopped fresh parsley
- 2 tbsp. grated Parmesan cheese
- 1 tbsp. prepared horseradish
- 1 tbsp. Dijon mustard
- 3/4 tsp. dried oregano
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 3 oz. white cheddar cheese, diced
- 1-1/2 lbs. ground sirloin (90% lean)
- 1 large egg
1. Preheat oven to 425 degrees. My oven is a bit hot, so I cooked these at 400 degrees.
2. Heat a large skillet over medium-high heat. Coat pan with cooking spray and saute onion and garlic for 3 minutes.
3. Combine onion, garlic, 1/4 ketchup, and remaining ingredients in a large bowl. Mix thoroughly (I use my hands to make sure it is well-combined).
4. Shape into 6 individual loaves on a broiler pan lined with aluminum foil and coated with cooking spray.
5. Spread 2 tsp. ketchup over each loaf.
6. Bake for 25-28 minutes or until done.