By Tracey
Cheesy Meatloaf Minis
adapted from Cooking Light
(Note: I used the ground sirloin called for, but I think the recipe would also be great with ground turkey. Also, I used Monterey Jack cheese because it’s what I had on hand, but any cheese that melts well would work.)
Ingredients:
- 1/2 cup plain breadcrumbs
- 1 cup diced onion (about 1 medium onion)
- 2 garlic cloves, minced
- 1/2 cup ketchup, divided
- 1 large egg, lightly beaten
- 1/4 cup chopped fresh parsley
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon Dijon mustard
- 3/4 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 3 oz Monterey Jack cheese, cut into 1/4-inch cubes
- 1 1/2 lb ground sirloin
Directions:
Preheat oven to 425 F. Line a rimmed baking sheet with aluminum foil and spray with nonstick cooking spray.
Add the breadcrumbs to a large skillet set over medium-high heat. Cook, stirring often, until the breadcrumbs are toasted. Transfer the breadcrumbs to a large bowl and place the skillet back over the heat. Spray with nonstick cooking spray, then add the onion and garlic, cooking for about 3-4 minutes, stirring occasionally, until the onions soften. Transfer the onion/garlic mixture to the bowl with the breadcrumbs and allow to cool slightly.
Add 1/4 cup of the ketchup, the egg, parsley, Parmesan, Dijon, oregano, salt, pepper and cheese to the breadcrumb mixture. Stir well to combine. Add the ground sirloin and use your hands to gently mix until the ingredients are well combined. Don’t overwork the meat. Divide the mixture into 6 equal portions, and shape each portion into a mini meatloaf on the prepared baking sheet. Each loaf should be about 4×2 inches. With the remaining ketchup, brush about 2 teaspoons over the top of each loaf.
Bake for about 20 minutes, or until an instant read thermometer inserted into the mini loaves registers 160 F.
