Mini Meat Loaves with Chili Sauce Recipe

4 1 5
Mini Meat Loaves with Chili Sauce Recipe
Mini Meat Loaves with Chili Sauce Recipe photo by Taste of Home
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Mini Meat Loaves with Chili Sauce Recipe

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4 1 5
Publisher Photo
"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.
MAKES:
6-12 servings
TOTAL TIME:
Prep: 20 min. Bake: 40 min.
MAKES:
6-12 servings
TOTAL TIME:
Prep: 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 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 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 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 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.
Originally published as Mini Meat Loaves in Quick Cooking March/April 2002, p62

Nutritional Facts

1 slice: 181 calories, 8g fat (3g saturated fat), 72mg cholesterol, 904mg sodium, 12g carbohydrate (5g sugars, 1g fiber), 15g protein.

  • 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 ground beef
  • SAUCE:
  • 1 cup chili sauce
  • 1/3 cup ketchup
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon ground mustard
  • Dash hot pepper sauce
  1. In a 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.
  2. In a 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 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.
Originally published as Mini Meat Loaves in Quick Cooking March/April 2002, p62

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Eva0159 User ID: 3136721 131811
Reviewed Jul. 9, 2013

"I have made this many times. I love meat loaf. I think this is my favorite!"

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