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Tangy Mini Meat Loaves Recipe

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IT'S FUN to make miniature meat loaves instead of one big loaf...and they cook up quickly in a skillet rather than in the oven. The unique combination of flavors gives the ground beef zip. This recipe is one of my old standbys for a speedy supper. -Paula Martin, Paxinos, Pennsylvania

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Tangy Mini Meat Loaves Recipe

Prep/Total Time: 20 min.

Yield: 2 Servings

10 10 20

Ingredients

1/2 pound ground beef
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With Johnsonville Italian Sausage.
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1/2 cup sliced onion
1/4 cup dark corn syrup
3 tablespoons steak sauce
2 teaspoons spicy brown mustard

Directions

Shape beef into four small loaves, 1/4 to 1/2 in. thick. Cook in a skillet over medium-high heat for 3-4 minutes on each side or until no longer pink. Remove to a serving plate and keep warm.
Drain all but 1 tablespoon drippings; saute onion in drippings until tender. Add corn syrup, steak sauce and mustard; bring to a boil. Pour over meat loaves and serve immediately. Yield: 2 servings.

Nutritional Facts 1 serving (2 each) equals 375 calories, 14 g fat (5 g saturated fat), 75 mg cholesterol, 603 mg sodium, 38 g carbohydrate, 1 g fiber, 23 g protein.

Originally published as Tangy Mini Meat Loaves in Reminisce Extra June 1998, p47

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