This week has been extremely busy. I am taking college classes and this week has definitely challenged my time management skills. Thankfully, I made these Mini Meat Loaves last week and froze some, so all I had to do was take them out of the freezer this morning and then bake them tonight. I usually serve them with Herb Roasted Red Potatoes and a steamed veggie. Fast and delicious, two of my favorite things.
I originally found this recipe on the Cooking Light website, and I have tweeked it a little bit to fit our taste. I also try not to buy ingredients that I will only use for one dish, and I haven’t found another use for horseradish (an ingredient in the original recipe) yet. Perhaps I will at some point and then I could put it in this dish, even though I don’t think it needs anything else.
I am feeding four, so I double the recipe so that I will have enough for three dinners. The pictures in this recipe are for a single batch. It is a quick meal the first time, which is great. What is even greater is how fast I can make dinner the second and third times. Perfect for busy week nights. This would also be good if you make dinners on the weekends for the week ahead.
These are the ingredients.
These are the onion before they have cooked.
These are the onions after they have cooked.
These are the ingredients before mixing.
These are the ingredients after mixing.
These are the meat loaves ready for the ketchup.
After the ketchup. (I don’t actually measure the ketchup for this part, I just put some on each one, straight out of the bottle.)
The finished product, ta-da!