mini meatloafs

Okay, so sometimes meatloaf gets a bad rap.  I mean, it's meat, its shapped like a bread loaf...what could be so bad?  Perhaps it's the cafeteria connotations that go with meatloaf that put it in a bad light.  But one thing I think most people agree on is that the outside is the best part, the baked goodness that has all the flavor.  That's what makes this recipe the best.  Each person, every bite, gets the best part.  So, for a great little dinner that can be made the day before, give this a shot.

Mini Cheddar Meatloaves

(Can be done a day in advance)

1/2 Cup Milk
1 egg
1/2 tsp. salt
1 lb. ground beef
4 oz/ shredded cheddar chesses (1 cup)
1/2 Cup chopped onion
1/2 Cup quick-cooking oats
2/3 Cup ketchup
1/2 Cup brown sugar
1 1/2 tsp. prepared mustard

• Coat 13X9 inch pan with nonstick spray, set aside
• Combine milk, eggs and salt in large bowl, whisk to mix well.  Add beef, cheese, onion and oats, stir to mix well.  Shape mixture into 8 loaves, using scant 1/2 cup mixture for each, place in prepared dish. 
• Combine ketchup, brown sugar, and mustard in small bowl, stir to mix well.  Spoon over meatloaves.  Preheat over to 350 degrees and bake uncovered, 40-45 minutes or until loaves are cooked through.  If you want to make them ahead of time make them and cover and put in the refrigerator overnight.  The next day, let meatloaves stand at room temperature 30 minutes before cooking and finish just like above baking directions.