Meatloaf or Mini Meatloaves

Meatloaf

3 lb roll ground beef

3 eggs

3 tablespoons ketchup

3 tablespoons Worcestershire Sauce

3 teaspoons yellow mustard

3 tablespoons A1 sauce (optional)

1 tablespoon onion powder

1 teaspoon salt

1/2 teaspoon black pepper

1 cup quick cooking oatmeal

In a large bowl, add everything but the ground beef.  Mix it thoroughly.  Add the ground beef and lightly mix it.  You don't want to overwork the meat or you'll end up with hard-as-bricks meatloaves.  Divide the meat into 4 sections and then halve those to shape 8 mini meatloaves.  (You could totally shape this into 2 loaves and bake them off but I really like shorter cooking times.  I'm a really impatient person.)  Bake them at 350-375 degrees F for about 30-40 minutes.  (I have to confess I didn't time these.  I kept an eye on them and then checked the temperature with my instant read thermometer for 160 degrees.)  I took them out of the oven and removed them from all that yucky grease.  

Serve them hot with the Meatloaf Glaze (recipe below).  Or to freeze them for future meals, let them cool on a wire rack and then package them into a freezer food storage bag.  I mixed up the meatloaf glaze and poured it into a separate bag and put it inside the larger bag holding the meatloaves.  

Meatloaf Glaze:

1/3 cup brown sugar

1/3 cup ketchup

1 teaspoon mustard

Mix everything in a small bowl and pour over hot meatloaf.  Yummy!

Normally we make meatloaf using ground turkey and I add very finely chopped spinach (masquerading as chopped parsley, of course!).  Tupperware makes (or made, I've had it for a long time) a tube pan for the microwave.  I nuke our turkey meatloaf in the microwave for about 12-14 minutes and it's perfect every time.  I do not nuke the ground beef as there is usually a lot of nasty grease that comes out and that's really messy.