I have a confession to make. I don’t really like meatloaf. I know I know, how can I be a Midwestern girl and not like meatloaf? Maybe I just didn’t like my Mom’s version (sorry Mom) or it wasn’t “foodie” enough for me. But Scott loves meatloaf. Really loves it. He had been asking me to make it and I would brush if off with a maybe or someday.
I just happened to paging through Cooking Light and saw a recipe for individual meatloaves and I did my adapting. It got my attention. I am drawn to cute “mini” things and I could easily double this recipe and freeze a few for Scott to eat for dinner when I am traveling in December.
So I doubled the recipe and hoped I would like them. And I did. I really liked meatloaf. I think it helped that I this recipe has some great spices. I ate my mini meatloaf and liked it. The cheese and the horseradish are what made this dish. So much flavor!
The cute orange Le Creuset mini ramekin didn’t hurt either.
Mini Meatloaves
Prep Time: 15 Minutes
Cook Time: 30 Minutes
Keywords: entree Venison
6036937Ingredients (Serves 4)
- 3/4 cup breadcrumbs
- Cooking spray
- 1 large onion, finely diced
- 2 garlic cloves, chopped
- 1/2 cup ketchup, divided
- 1/4 cup chopped fresh Italian parsley
- 1/4 cup shredded mozzarella
- 1/4 cup shredded sharp cheddar cheese
- 2 tbsp prepared hot horseradish
- 2 tbsp Dijon mustard
- 7-8 sage leaves, roughly chopped
- Salt/Pepper to taste
- 3 pounds ground venison
- 2 large eggs, lightly beaten
Instructions
Preheat oven to 425°.
Heat a small skillet over medium-high heat. Add breadcrumbs; cook 3 minutes or until toasted, stirring frequently.
While breadcrumbs toast, 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 8-10 (4 x 2-inch) loaves in ramekins, mini loaf pans or just on a cookie sheet coated with cooking spray; spread 2 teaspoons ketchup over each.
Bake at 425° for 25 minutes or until done.
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