Ah, try this mini meatloaf recipe sometime when you don't feel like making a whole one. Instead of putting a big loaf in a bread pan just roll 8 balls and put them in a muffin pan. Decreases cooking time by 1/2 an hour too which is great for me because I am always in a hurry to eat. Made these for Super Bowl Sunday fillers, nice comfort food on a blustery day.

Ingredients

* 8 ounces lean ground beef
* 8 ounces lean ground pork
* 8 ounces ground turkey breast
* 1 large egg, lightly beaten
* 1/4 cup quick-cooking oats
* 1/4 cup chopped fresh parsley
* 1/4 cup ketchup, divided
* 3 tablespoons low-fat milk
* 1 small onion, chopped (3/4 cup)
* 3/4 teaspoon salt
* 1/8 teaspoon freshly ground pepper
* 1 1/2 teaspoons Worcestershire sauce

Directions

Preheat oven to 375°F. Coat 8 muffin cups with cooking spray.

Mix beef, pork, turkey, egg, oats, parsley, 2 tablespoons ketchup, milk, onion, salt and pepper in a large bowl.

Form the mixture into 8 balls and place in the prepared muffin cups. Combine the remaining 2 tablespoons ketchup and Worcestershire sauce and spread about 1/2 teaspoon over each mini meatloaf.

Place the muffin pan on a baking sheet. Bake the meatloaves until their internal temperature reaches 160°F, 25 to 30 minutes. Pour off fat before serving.

Baking individual portions of meatoaf in muffin tins speeds cooking, standardizes serving size and produces a moist, delicious main dish.