Stuffed Personal Meatloaves

Makes 6 mini-meatloaves.

From Lynnette Rollin of White Bear Lake.

• 1/2 c. plain bread crumbs

• 2 lb. mixed ground meats, such as beef, buffalo, veal, pork, lamb

• 1 egg, lightly beaten

• 2 cloves garlic, minced

• 1 small onion, minced

• Salt and freshly ground black pepper

• 1/4 c. salsa

• Seasonings: 2 tbsp. Worcestershire sauce or soy sauce or Dijon mustard (or a mix of 1 or 2 of those); or 1/4 c. toasted pine nuts or ground wasabi peas

• Cheese for filling (about 1/4 to 1/3 c. shredded cheese per loaf)

• 6 slices of bacon, cut in half, optional

• Tomato sauce, warmed


Preheat the oven to 350 degrees.

In a large bowl, mix together the bread crumbs, ground meat, egg, garlic, onion, salt and pepper, seasonings and salsa.

To make the personal meatloaves, you'll want about 1 cup of meat per loaf. Scoop out 1/2 cup, flatten into desired shape, put the cheese on top in the center, and then cover with another 1/2 cup of meat mixture, sealing the sides so the cheese does not leak out.

Place on a baking sheet, about 1/2 -inch apart. Lay a strip of bacon over each loaf. Bake, basting with the pan juices occasionally, until the loaves are lightly browned and firm and an instant-read thermometer inserted into the center of a loaf reads 160-degrees, about 25 to 30 minutes.

Serve warmed tomato sauce on the side.

Nutrition information per serving (without bacon and tomato sauce):

Calories 427 Fat 26 g Sodium 450 mg Sat. fat 12 g Carbs 10 g Calcium 202 mg

Protein 36 g Dietary fiber 1 g

Cholesterol 164 mg

Diabetic exchanges per serving: ½ bread/starch, 5 medium-fat meat.