Mini Meatloaves

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.

TOTAL TIME: 25 min
Prep: 10 min
Inactive Prep: --
Cook: 15 min
YIELD: 12 meatloaves
LEVEL: Easy

ingredients

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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.

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  • on November 13, 2011

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    My husband and I are NOT meatloaf people. For years I have been looking for a recipe we both like since it is an economical option leaving us with many disappointing meals. This was enjoyable both out of the oven and cold on a sandwich. Thank you for posting our new meatloaf recipe!

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