1½ C Milk
8 slices White Bread
3 pounds Ground Beef, 80% lean
1½ C Parmesan Cheese, freshly grated
1/4 tsp Seasoned Salt
1 tsp Salt
Freshly Ground Black Pepper
2 T dried parsley
6 Eggs, Beaten
Sauce:
1½ C Ketchup
1/3 cup Brown Sugar
1 teaspoon Dry Mustard
1 dash Tabasco sauce
Instructions
Preheat the oven to 350⁰.
Add the bread to a large bowl and pour the milk on top of the slices. Let them soak for 5 minutes.
Add the remaining meatloaf ingredients (except hamburger) and use your hands to combine. Add Ground beef. Try to ensure that the bread is sufficiently combined into the mixture but try not to overmix as the ground beef will become tougher and lose some flavor.
Form the meat into mini loaves, (about 2½ X 3½"). Place them on a cooling rack inside a sheet pan. Lining the bottom of the pan with foil will make for easier cleanup.
Combine the sauce ingredients and brush 1/3 of it over the meatloaves.
Bake the meatloaf for 25 minutes on the middle rack. Remove from the oven and brush another 1/3 of the sauce over them. Bake for another 15 minutes.
Remove from the oven and let them sit for 10 minutes. Letting them rest allows the juices to absorb back into the meat.
Pro Tip: Use a meat thermometer to ensure the middle is 160°F before serving.
Serve with the remaining sauce and enjoy! These are delicious with mashed potatoes and roasted green beans!
Makes about 12 mini meatloaves
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