Cheesy Meat Loaf Minis

Meat loaf is probably one of my favorite comfort foods.  This recipe combines all that comfort with another one of my favorites- CHEESE.  And it’s pretty simple to make too!

Found this in the January/February 2011 Cooking Light magazine.



1/2 cup fresh breadcrumbs…or use the packaged ones like I did

Cooking spray/olive oil

1 cup chopped onion

2 garlic cloves, chopped…or 1 teaspoon of minced

1/2 cup ketchup, divided

3 ounces white cheddar cheese, diced….or sharp cheddar

1/4 cup chopped fresh parsley….or dried parsley like I used

2 tablespoons grated Parmesan cheese

1 tablespoon prepared horseradish…which is basically horseradish that comes in a small jar

1 tablespoon Dijon mustard

3/4 teaspoon dried oregano

1/4 teaspoon salt and pepper

1.5 lbs. ground sirloin

1 large egg, lightly beaten


1.  Preheat oven to 425*.

2.  Heat a skillet over medium-high heat.  Add breadcrumbs; cook for 3 minutes or until toasted, stirring frequently.  This took longer than 3 minutes for me…

3.  While breadcrumbs are toasting, chop onion and cheese.

4.  Heat a large skillet over medium-high heat.  Coat pan with cooking spray/olive oil.

5.  Saute onions and garlic for three minutes.  Remove from heat.

6.  In a large bowl combine onion mixture, breadcrumbs, 1/4 cup ketchup, and remaining ingredients.

7.  Shape into 6 (4×2 inch) “loaves” on a broiler pan coated with olive oil/cooking spray.

8.  Spread remaining ketchup over each.

9.  Bake at 425* for 25 minutes or until done.  Cheese may melt out of loaves- don’t worry, it’s still delicious!

10.  Enjoy!

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