When I married my husband, he informed me that there are only a few things that he does not like to eat. On that list was meatloaf. But the problem with this is that I love meatloaf. But over the years, I have learned that sometimes, I just need to make something that I want, and usually, he’ll just eat it, too. So that is what I decided to do.
I had come across this recipe for these mini meatloaves, and since everything seems to be better when it’s mini, I decided to try them. The recipe makes 8 meatloaves, 4 servings. I halved the recipe, not knowing if my husband would even eat. Well, eat them he did. And he loved them!! In fact, after he ate 2, I ate 1 1/2, and Abbi ate 1/2, I think we were all still hungry! Not only did I convert him to meatloaf, but he cleaned his plate as well! (I do have to mention that I think he must just have a mental block against meatloaf, because I made it before, and he liked it then, too…)
Mini Cheese Meatloaves
adapted from Recipes from River View
prep time: 10 minutes
cook time: 45 minutes
total time: 55 minutes
3/4 cup milk
1 cup shredded cheese
1/2 cup quick cooking oats
1/4 – 1/2 cup breadcrumbs
1/2 cup chopped onion
1 teaspoon salt
1 pound lean ground beef
2/3 cup ketchup
1/2 cup packed brown sugar
1 1/2 teaspoon prepared yellow mustard
Preheat oven to 350F. Grease a 9×13 baking dish.
In a bowl, beat the egg and milk. Stir in the cheese, oats, 1/4 cup breadcrumbs, onion and salt. Add beef and mix well. Add more breadcrumbs if needed to be able to form loaves. Shape into 8 small loaves, and place in a greased 9×13 baking dish.
In a small bowl, mix ketchup, brown sugar and mustard. Spoon over loaves. Bake, uncovered, for 45 minutes or until meat is no longer pink.