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Mini Meat Loaves

"This main dish is a favorite for church suppers," comments Janet Hyson of Pasadena, Maryland. The individual meat loaves get spark from chili sauce, ketchup and horseradish. "I like to keep extras on hand for a fast meal," she adds.

6-12 ServingsPrep: 20 min. Bake: 40 min.

Ingredients

2 eggs, lightly beaten
1/2 cup dry bread crumbs
1/4 cup chopped onion
1/4 cup prepared horseradish
2 tablespoons dried parsley flakes
2 teaspoons salt
1/4 teaspoon pepper
2 pounds lean ground beef
SAUCE:
1 cup chili sauce
1/3 cup ketchup
2 teaspoons Worcestershire sauce
1 teaspoon ground mustard
Dash hot pepper sauce

Directions

In a large bowl, combine the first seven ingredients. Crumble beef
over mixture and mix well. Shape into six loaves, about 5 in. x 2
in. x 1-1/2 in. Place in a greased 13-in. x 9-in. baking dish.
In a large bowl, combine the sauce ingredients. Spoon half over the
top and sides of loaves. Bake, uncovered, at 350° for 20
minutes. Spread with remaining sauce.
Bake 20-30 minutes longer or until meat is no longer pink and a meat
thermometer reads 160°. Serve immediately; or cool, wrap

2 of 2

Mini Meat Loaves (continued)

Directions (continued)

individually and freeze for up to 3 months.
Yield: 6 meat loaves (1-2 servings each).

To use frozen meat loaves: Thaw in the refrigerator. Unwrap loaves and place in a greased baking dish. Cover and bake at 350° for 30-35 minutes or until heated through.

Nutrition Facts: 1 serving (1 slice) equals 181 calories, 8 g fat (3 g saturated fat), 72 mg cholesterol, 904 mg sodium, 12 g carbohydrate, 1 g fiber, 15 g protein.