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Ingredients
| eggs: 2 (lightly beaten) |
| bread crumbs: 1/2 cup |
| onions (chopped): 1/4 cup (optional) |
| horseradish sauce: 1/4 cup |
| dried parsley: 2 Tbl |
| salt: 2 tsp |
| black pepper: 1/4 tsp |
| ground beef: 2 lbs |
| chili sauce: 1 cup |
| ketchup: 1/3 cup |
| worcestershire sauce: 2 tsp |
| ground mustard: 1 tsp |
Mini Meat Loaves
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
50 min -
Servings
6 serving(s)
Tags
- In a bowl, combine the first seven ingredients.
- Crumble beef over mixture and mix well.
- Shape into six loaves, about 5 inches x 2 inches by 1 1/2 inches.
- Place in an greased 13 x 9 x 2 baking dish.
- In a bowl, combine the sauce ingredients.
- Spoon half over the top and sides of loaves.
- Bake, uncovered, at 350°F for 20 minutes.
- Spread with remaining sauce, Bake 20-30 minutes longer or until meat is no longer pink and a meat thermometer reads 160°F.
- Serve immediately, or cool, wrap individually and freeze for up to 3 months.
- To use frozen meat loaves:.
- Thaw in refrigerator.
- Unwrap loaves and place in a greased baking dish.
- Cover and bake at 350°F for 30-35 minutes or until heated through.
- I will serve with a fresh green salad and poppy seed biscuit ring (will post next).