Meaty Minis: Meatloaf - Right-Sized!

We love meatloaf at our house, but can rarely - if ever - justify making a whole loaf for just the two of us. So rather than forgo the comfort food (and the meatloaf sandwiches made with the leftovers!), I make individual-sized mini loaves by using muffin tins instead of a loaf pan. Voila - perfectly proportioned protein! Great for lunches, or to freeze for later. This recipe is a take on my husband's family recipe (the original is in the Fare to Remember cookbook) - and it actually is quite healthy, especially if you use ground turkey in lieu of beef (or just really lean beef!).

Mini Meatloaves

• 1.5 pounds lean ground beef or ground turkey breast
• 1 cup onion, diced
• 1/2 cup parsley, chopped fine
  
• 1 egg
• 1 cup oatmeal
• 1/4 cup Worcestershire sauce
• 1/4 cup Dijon or course grain mustard
• Salt and pepper, to taste
• 1 6-ounce can tomato paste, thinned with 1 cup (+/-) water

Combine onion with just enough olive oil to coat in a saute pan; cook over low heat until onions are clear. Add all ingredients except for the tomato paste into a large mixing bowl; combine well. Fill individual muffin tins with the meatloaf mixture; brush the tops with the thinned tomato paste. Bake in a preheated 350-degree oven for 20 minutes. Let cool before removing from tins.