Ingredients
- 2 pounds lean ground beef or use ground chicken or turkey
- 2 eggs
- 2 tbsp fresh chopped parsley or 2 tsp dried or 2 tsp dried
- 2/3 cup Italian seasoned panko breadcrumbs
- 1 cup mozzarella cheese shredded
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tsp onion powder
- 2 tbsp Worcestershire sauce
- 2 tbsp yellow mustard
- 1/2 cup ketchup
Method
- Preheat oven to 375 ° F
- In a large bowl add the ground beef, eggs, seasonings, breadcrumbs, Worcestershire sauce and cheese. Mix together until just combined , don’t over mix.
- Spray a sheet pan with nonstick spray. Shape into 6 mini loaves. Try to not make the middies too thick or the meatloaves will not cook evenly.
- Place the meatloaves on the sheet pan.
- Mix together the ketchup and mustard in a small bowl and brush over the meatloaves.
- Bake for 30-35 minutes, or until cooked to an internal temperature of 160°F.
Nutrition
Notes
- I line my sheet pan with foil for easy clean up, but that's optional.
- Don't like ketchup for the topping? Try BBQ sauce, chili sauce, or brown sugar instead. Or whip up some gravy to pour over.
- Double this recipe for more mini loaves. This recipe makes 6, double it for 12, or make the meat loaves bigger. Keep in mind if the loaves are bigger, you'll need a longer cook time. You could also make the meatloaves smaller and get 12 from the recipe.
- To freeze: Allow the meatloaves to cool completely. Wrap well in foil and store in a freezer bag or container. Freeze up to 3 months. To serve, thaw in the fridge over night and microwave 2-3 minutes, or bake at 350° for 5-7 minutes until warmed through.
- To store: Cool completely. Store in an airtight container in the fridge 3-4 days. To serve, microwave 2-3 minutes or bake for 5-7 minutes.