By Sheri
MMMMM INDIVIDUAL MEAT LOAVES!
Little loaf pans can be fun to bake mini cakes in, but they’re also perfect for individual meat loaves. It’s a great way to serve portion sized food when you’re watching your fat and calories. Of course, use lean ground beef.
Don’t worry if you don’t have mini loaf pans! You simply divide the meat mixture into 4 portions and shape them into loaves and bake on a cookie sheet!
Another skinny tip is to use extra tomato sauce so that you use some on your mashed potatoes (a mmmmust serve with the mini meat loaves!) instead of too much butter. If you make enough meatless spaghetti sauce you can use some for this recipe, then have enough for another meal. For your other meal, make up some meat balls for spaghetti and you won’t miss the ground beef in the sauce.
SKINNY MINI MEAT LOAVES
1 lb lean ground beef
1/3 cup onions – minced
½ cup bread crumbs
1/3 cup seasoned meatless tomato sauce
(plus 1 ½ cups or more for top and potatoes)
1 large egg
2 tsp Worcestershire sauce
¼ to ½ tsp salt
½ tsp pepper
½ tsp tarragon
½ tsp oregano
¼ – ½ tsp garlic powder
parsley to sprinkle on top before serving
1. With your hands, mix all ingredients except the parsley together in a bowl. If using mini loaf pans, divide the mixture into 4 portions and place into the pans. If you’re not using little loaf pans, line a cookie sheet with foil and form 4 loaves on the foil.
2. Add about 2 ½ teaspoons of meatless tomato sauce on top of each individual meat loaf. Bake at 450F for about 25 minutes until cooked through and no pink remains. A meat thermometer inserted in the centers of the loaves should read 160F.
3. Serve with hot mashed potatoes and more of the tomato sauce heated up if desired. Zucchini makes a good veggie accompaniment.