I guess I really wanted to make this recipe. I pinned it and today i found that I had also ripped it out of the magazine! These came out super yummy! Next time ill put in more horseradish. I served these with risotto
cheesy meatloaf minis
adapted from cooking light
1 ounce fresh breadcrumbs (about 1/2 cup)
1 cup chopped onion
2 garlic cloves, chopped
1/2 cup ketchup, divided
2 tablespoons grated Parmesan cheese
1 tablespoon prepared horseradish
1 tablespoon Dijon mustard
3/4 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 ounces white cheddar cheese, diced
1 1/2 pounds meatloaf mix
1 large egg, lightly beaten
1. Preheat oven to 425°.
2. Heat a skillet over medium-high heat. Add breadcrumbs; cook 3 minutes or until toasted, stirring frequently.
3. While breadcrumbs cook, heat a large skillet over medium-high heat. Coat pan with cooking spray. Add onion and garlic; sauté 3 minutes. Combine onion mixture, breadcrumbs, 1/4 cup ketchup, and remaining ingredients. Shape into 6 (4 x 2-inch) loaves on a broiler pan coated with cooking spray; spread 2 teaspoons ketchup over each. Bake at 425° for 25 minutes or until done.