Our weather is turning cooler in the evenings, what better way to greet fall then a comfort dish of meatloaf. I like this recipe as it is faster and can be used for lunches to heat up at work.
POTATO TOPPED MINI MEATLOAVES
1 lb. ground beef
2 pieces of whole grain bread made into crumbs with food processor
2 Tbsp. Steak Sauce
1 small red onion chopped
salt and pepper
6 oz. (3/4 of 8-oz. pkg.) Cream Cheese, cubed
3 cloves garlic, minced
3 cups hot mashed potatoes
1/4 cup chopped fresh parsley
HEAT oven to 375ºF.
MIX meat, egg, bread, steak sauce, chopped onion, season with salt and pepper. Press into 12 muffin cups sprayed with cooking spray.
BAKE 20 to 25 min. or until done (meat temperature should be 160°F).
ADD cream cheese and garlic to potatoes; stir until cream cheese is melted. Stir in parsley. Scoop over meatloaves. Serve with butter with salt and pepper and more fresh, chopped parsley or gravy that you can purchase in a jar or from leftover stock in your freezer.