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I make my mini meatloaves using a recipe from a Quaker Oats box using about a pound of lean ground meat. I use oatmeal as my "bread crumbs" which adds more nutrition. I add chopped green bell peppers and onions and moisten with a beaten egg and tomato sauce.
When I shape them, I put them on a cookie sheet lined with parchment paper or foil to make cleanup easier and shape them very flat and about a slice of bread sized. To an almost full little can of tomato sauce, I add yellow mustard and brown sugar. I spoon about half of the contents over the little meatloaves and cook them about 20 minutes in a 350 degree oven. Then I pull them out and spoon the rest of the sauce over them and cook them about 10 minutes more (30 minutes in all.)
I have one for supper that night and freeze the rest in zip lock bags. They make great sandwiches with a little mayonnaise or the meat for another supper.
Also, when I bring meat home from the store, I marinate it and cut it up into single serving portions. I put each portion and some of the marinade in a zip lock freezer bag. That way they marinate a little more while thawing.
I like the mini meat loaf recipe you shared. I've never used oatmeal for a meatloaf before but I think I will try it. I also like the mustard and brown sugar addition. I will also try the marinade in with the meat to freeze. Thanks for some great ideas.