I am not a big meatloaf fan, but these minis are terrific. It makes 6 little loaves. In the original recipe, they shaped them like little footballs and decorated them with cheese. We just sprinkled a little shredded cheddar on ours for fun. I served these with mashed potatoes and steamed broccoli.
Ingredients:
1/4 cup milk
1 egg
1 pound lean ground beef
1/4 cup Progresso® dry bread crumbs (any flavor)
1 package (0.4 ounce) ranch dressing mix
1 tablespoon Worcestershire sauce
Strips of cheese, if desired
1. Heat oven to 350ºF.
2. Beat milk and egg with fork in large bowl. Mix in beef, bread crumbs and salad dressing mix (dry). Shape into 6 small loaves. Place in ungreased rectangular pan, 13x9x2 inches. Brush loaves with Worcestershire sauce.
3. Bake uncovered 35 to 45 minutes until no longer pink in centers of loaves and juice is clear. (If using meat thermometer, insert so tip is in center of one loaf. Thermometer should read at least 160ºF.)
4. Decorate with strips of cheese. Let stand 5 minutes.
(I also made these ahead during the day and refrigerated until ready to bake. I just brushed on the worcestershire sauce while the oven preheated. Turned out great!)
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