A classic American dish with more varieties than Heinz 57 (yes, a shameless plug for my hometown!). These individual-sized meatloaves cooked up significantly faster than a large traditional meatloaf and the seasoning mix made them taste like huge meatballs! An additional benefit is having leftovers ready to go and not needing to be sliced up.
I served these with garlic mashed potatoes – the recipe is also posted below.
Teeny Tiny Italian Meatloaves
(adapted from Amber’s Delectable Delights)
1 lb. ground beef
1 egg, beaten
1 cup spaghetti sauce, divided
1/2 cup mozzarella cheese
1/2 cup Italian style breadcrumbs
1/4 onion, grated
1 teaspoon garlic powder
Salt & pepper to taste
1) Preheat oven to 350 degrees.
2) Gently mix 3/4 cup spaghetti sauce with the remaining ingredients.
3) Divide into four equal portions and form into desired shape. Place onto greased baking pan.
4) Smother each loaf with remaining spaghetti sauce and top with extra mozzarella cheese.
5) Bake for 40-50 minutes or until internal temperature reaches 160 degrees.
1) Cube potatoes and place in pot with peeled garlic cloves. Cover with water. Bring to a boil and then simmer for about 20 minutes; drain.
2) Place in a bowl with remaining ingredients and mash or beat with electric mixer.