Description
These Cheesy Meatloaf Minis are so delicious! They’re packed full of flavor from cheese and herbs and have a slight tang from horseradish and ketchup.
Ingredients
- ¼ cups Chopped Fresh Parsley
- 2 Tablespoons Parmesan Cheese, Grated
- 2-½ teaspoons Prepared Horseradish
- 2-½ teaspoons Dijon Mustard
- ½ teaspoons Dried Oregeno
- ¼ teaspoons Salt
- ¼ teaspoons Freshly Ground Black Pepper
- 3 ounces, weight White Cheddar, Diced
- ⅓ cups Ketchup, Divided
- 1 pound Ground Beef
- 1 whole Large Egg
- ⅓ cups Panko Breadcrumbs
- ¾ cups Chopped Onion
- 2 cloves Garlic, Chopped
- Cooking Spray
Preparation
Preheat oven to 425 F.
Add parsley, Parmesan, horseradish, Dijon, oregano, salt, pepper, white cheddar and half of the ketchup into a large bowl. Next add the ground beef and egg. Using your #1 kitchen tool, your clean hands, mix it all together.
Put the breadcrumbs in a dry skillet and heat on low until they start to brown up a little, about 2 minutes. Set aside.
Next, spray a skillet with cooking spray and heat over medium heat. Then add the onions and garlic and saute until they just start to soften, about 3-5 minutes.
Add the onions, garlic and breadcrumbs to the ground beef and mix it all together.
Form into 4 loaves and place on a rimmed sheet pan lined with aluminum foil. Spread the remaining ketchup on top of each loaf and bake for 25 minutes. Remove from oven.
Let the loaves rest 5 minutes before serving.
Recipe adapted from Cooking Light.
