Mini Meatloaves

Name: Mini Meatloaves
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 12 meatloaves
Ingredients: 1 pound sausage meat; 1 pound ground beef; 1 cup quick cooking oats; 1/3 cup steak sauce (recommended: A1); 2 eggs beaten; 2 teaspoons Worcestershire sauce; 1 teaspoon Maldon salt, kosher salt or 1/2 teaspoon table salt

Getting reviews...

Make these, eat them and you'll see how glorious they are; I know only too well that they don't look so good. But let's not go into that. I find these not only delicious but a real boon to boot: I can make up a whole batch and freeze the ones I don't want to dispense immediately. This is a wonderful timesaver. These mini meatloaves are best eaten cold, either dunked in mayo, ketchup, brown sauce or mustard, or sliced and made up into sandwiches with the whole fandango of sauces. I sometimes add some lingonberry to the mix, too. Throw in a gerkin and some pickles and this is lunch nirvana. Don't forget the napkins, though.

Level: Easy
Total: 25 min

Prep: 10 min
Cook: 15 min

Yield: 12 meatloaves

Level: Easy
Total: 25 min

Prep: 10 min
Cook: 15 min

Yield: 12 meatloaves

Ingredients

1 pound sausage meat

1 pound ground beef

1 cup quick cooking oats

1/3 cup steak sauce (recommended: A1)

2 eggs beaten

2 teaspoons Worcestershire sauce

1 teaspoon Maldon salt, kosher salt or 1/2 teaspoon table salt

Directions

Preheat the oven to 400 degrees F.
Combine all of the above in a bowl, mixing really well with your hands or a fork.
Divide the mixture into 12 balls, and then shape them into mini loaves.
Sit the mini meatloaves on a baking sheet with space between them and cook for 30 minutes.
You could eat them hot, but best let them cool and keep in the fridge to slice and eat in sandwiches.