quick recipe:: mini meatloaves

I’ve always been a big fan of my mom’s meatloaf recipe. We were making it for dinner last night and decided to try something different, as it takes at least an hour to cook the traditional way. We’ve tried mini loaf tins before, but this is more fun — we used a cast iron drop biscuit pan that we typically make corn bread discs with. I followed the regular recipe, but it allowed the loaves to cook in under half the time, and we already had pre-cut portions — perfect for meatloaf sandwiches as leftovers!

1 lb ground beef
1/2 tube Jimmy Dean pork sausage with sage
1 egg (or 1/4 cup of egg beaters)
1/2 cup bread crumbs (plain)
1 tsp each – thyme, basil, oregano
1/4 cup parmesan cheese
1 – 8oz can  tomato sauce (reserve 1/2 can for topping)
cast iron drop biscuit pan (makes 7)

1. Preheat oven to 350 degrees.
2. Once oven has heated, place cast iron pan in oven for 10 minutes.
3. Mix all ingredients together in a bowl.
4. Remove pan from oven, grease, and spoon mix into each section of pan.  (If any mix is left, make a mini loaf and cook on small cookie sheet.)
5. Top with remaining 1/2 can of tomato sauce.
6. Bake for 25 minutes or until no longer pink in the center.

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