ADVERTISEMENT
In a large bowl, combine ground meat, egg, breadcrumbs, grated cheese, onion, garlic, and parsley. Mix well.
Shape the mixture into small, individual loaf shapes.
Heat a non-stick pan over medium heat and add a little oil.
Cook the mini meatloaves for about 5-6 minutes per side until browned and cooked through.
Optional: Cover the pan with a lid to help them cook evenly and stay moist.
Serving and Storage Tips:
Serve hot with mashed potatoes or a fresh salad.
Leftovers can be refrigerated for up to 3 days and reheated gently in a pan or microwave.
Variations:
Add chopped bell peppers or mushrooms to the mix for extra flavor.
Use different cheeses like mozzarella or cheddar for variety.
FAQ:
Q: Can I freeze mini meatloaves?
A: Yes, freeze cooked or uncooked meatloaves wrapped well for up to 2 months.
Q: What sides pair well with this dish?
A: Mashed potatoes, steamed veggies, or a simple green salad work great.
ADVERTISEMENT
