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Mini Meatloaves

By: Sargento Shreds

"These mini meatloaves with Cheddar cheese bake under a glaze of mustard and brown sugar (dill too, if you like) for a great weeknight meal."

Rate/Review | Read Reviews (5)

Prep Time:
20 Min

Cook Time:
40 Min

Ready In:
1 Hr

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

1 1/2 pounds ground beef or meatloaf mix (ground beef, veal and pork)
1/2 cup finely chopped onion
1/2 cup fresh breadcrumbs, preferably rye or whole wheat
1 3/4 cups Sargento® Shredded Mild Cheddar Cheese, divided
1 egg
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup Dijon mustard
2 tablespoons brown sugar
1 teaspoon dried dill (optional)

Directions

Combine meat, onion, breadcrumbs, 1-1/4 cups cheese, egg, salt and pepper. Mix well; shape into 4 oval meatloaves about 4 x 3 inches and 1 inch thick. Place on a foil-lined shallow baking sheet.
Combine mustard, brown sugar and dill, if desired. Spread over tops of meatloaves. Bake in a preheated 375 degrees F oven 30 to 35 minutes or until internal temperature of meat reaches 160 degrees F. Sprinkle remaining cheese over meatloaves; continue baking 3 minutes or until cheese is melted.