Mini Meat Loaves

SUBMITTED BY: Janet Hyson

"'This main dish is a favorite for church suppers,' comments Janet Hyson of Pasadena, Maryland. The individual meat loaves get spark from chili sauce, ketchup and horseradish. 'I like to keep extras on hand for a fast meal,' she adds."

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PREP TIME	20 Min
COOK TIME	40 Min
READY IN	1 Hr

SERVINGS

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Servings
USMETRIC

INGREDIENTS

2 eggs, lightly beaten
1/2 cup dry bread crumbs
1/4 cup chopped onion
1/4 cup prepared horseradish
2 tablespoons dried parsley flakes
2 teaspoons salt
1/4 teaspoon pepper
2 pounds ground beef
SAUCE:
1 cup chili sauce
1/3 cup ketchup
2 teaspoons Worcestershire sauce
1 teaspoon ground mustard
1 dash hot pepper sauce

DIRECTIONS

In a bowl, combine the first seven ingredients. Crumble beef over mixture and mix well. Shape into six loaves, about 5 in. x 2 in. x 1-1/2 in. Place in a greased 13-in. x 9-in. x 2-in. baking dish.
In a bowl, combine the sauce ingredients. Spoon half over the top and sides of loaves. Bake, uncovered, at 350 degrees F for 20 minutes. Spread with remaining sauce. Bake 20-30 minutes longer or until meat is no longer pink and a meat thermometer reads 160 degrees F. Serve immediately; or cool, wrap individually and freeze for up to 3 months.

FOOTNOTE

To use frozen meat loaves: Thaw in the refrigerator. Unwrap loaves and place in a greased baking dish. Cover and bake at 350 degrees F for 30-35 minutes or until heated through.