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Individual Mini Meatloaves
1 9-ounce baking potato
1 large, lightly beaten
1 1/4 pounds 93% lean ground beef
1/2 cup seasoned breadcrumbs
1/2 green bell pepper, chopped
1/2 cup chopped onion
1 tablespoon country style Dijon mustard
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/2 cup plus 1/4 cup ketchup, divided
- Preheat the oven to 375. Coat a 9×12-inch baking dish with cooking spray.
- Prick the potato all over with a fork, then microwave it for 3 minutes. Turn the potato over and microwave for another 3 minutes or until tender. Scoop out the flesh of the potato and chop it into 1/4-inch pieces.
- Meanwhile, thoroughly mix the egg beef, breadcrumbs, bell pepper, onion, mustard, oregano, thyme, salt, and 1/2 cup of the ketchup in a bowl. Stir in the potato and divide the mixture into four even piles. Form each pile into a “loaf” approximately 1 1/2 inches high, 4 1/2-inches long, and 2-inches wide. Place the loaves in the baking dish. Spread 1 tablespoon of the remaining ketchup over the top of each loaf.
- Bake for 35 minutes, or until a meat thermometer stuck horizontally into the center of the loaf registers 165F.
Makes 4 servings
Nutritional analysis per serving: 349 calories, 34 g protein, 37 g carbohydrates, 2 g fiber, 9 g fat, 3 g saturated fat, 128 mg cholesterol, 1249 mg sodium
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