Meat Loaf Minis

Most people cringe at the mention of meatloaf, maybe because we have horrible memories of the greasy, unpalatable version of meatloaf that Mother made. This meatloaf is different: you split the recipe into 6 separate loaves so that each individual loaf browns all over and cooks faster; and you cook it on a slotted broiler pan instead of a loaf pan so that all the excess grease drips away instead of the meatloaf swimming in a pool of its own grease.

Meatloaf Minis

2 tablespoons dried parsley
3 tablespoons grated parmesan cheese
1 tablespoon Dijon mustard
1 teaspoon dried oregano
¼  teaspoon salt
½  teaspoon black pepper
1 egg, beaten
6 cloves garlic, minced
¼  cup ketchup
4 ounces sharp cheddar cheese, diced
½  cup breadcrumbs
2 pounds ground beef

Prepare a broiler pan by spraying the slotted pan with cooking spray, and lining the bottom pan with foil (to catch the grease and make cleanup easier). Or, use a baking rack like the one you see below: no cooking spray needed, but I advise to line the bottom pan with foil for easier cleanup. Preheat oven to 425 degrees.

In a large bowl, combine all ingredients except breadcrumbs and ground beef.

Mix until thoroughly combined. Add breadcrumbs and ground beef, and use your hands to incorporate all ingredients together. 

Shape into six equal loaves (approx 4 x 2-inch) and place on the broiler pan or baking rack as seen here: 

Bake at 425 degrees for about 25 minutes, or until internal temperature reaches 160 degrees.