Recipe 21.4: Cheesy Mini Meatloafs with Salad
Jason has been asking for meatloaf for a while and I decided (finally) to oblige him. I found this recipe in my latest issue of Cooking Light and we’re actually giving it a go tonight, so photos will be up on this post late this evening. It looks really delicious – warm, gooey, tangy, and hearty. I’ve already made a few modifications and will be sure to post tonight if I make any more!
*Made these! Seriously so good. You should definitely give these a go for the meat lovers in your house!
1/2 loaf french bread, pulsed to breadcrubs
non-stick cooking spray
2 tbs. olive oil
1 yellow onion, finely chopped
3 garlic cloves, minced
3 oz. cheddar cheese, diced
1/4 cup chopped parsley
2 tbs. grated parmesan cheese
1 tbs. prepared horseradish
1 tbs. dijon mustard
3/4 tsp. dried oregano
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
1 1/2 lbs. lean ground beef
1 egg, lightly beaten
4 cups mixed lettuce
1/4 cup sliced red onion
Heat oven to 425 degrees. Heat a small skillet over medium-high heat. Add breadcrumbs; cook 3 minutes or until toasted, stirring frequently. While breadcrumbs toast, heat a large skillet over medium-high heat. Add olive oil and heat, then add onion and garlic. Saute 3-4 minutes. Combine onion mixture, 1/4 cup ketchup, and all remaining ingredients in a large bowl. MIx well. Coat a baking sheet with cooking spray. Shape mixture into 6 (4 x 2 inch) loaves, then place on baking sheet.
Spread 2 tbs. ketchup over each loaf. Bake at 425 for 25 minutes, or until done.
Prepare salads while meatloaf cooks. Pile 1 cup salad on each plate; top with red onion. Drizzle with vinegar and oil, about 1 tbs. of each on each salad. Sprinkle lightly with salt, just a small pinch of each. Serve meatloaf alongside salad.