Unreasonably Delish Mini Meatloaves

The Leaves are turning here in NYS, and this year promises to be one of the prettiest yet. I snapped these two pics with my phone camera on the way to work the other day, and with today being Saturday, I can't wait to get out and enjoy the fall weather.

So about 2 weeks ago I mentioned I had made some amazing meatloaves (mini) and was asked by a couple of you to share the recipe. Well I can't lie. I've been using the same recipe for years. I'm sure many of you use it too. 

It's on the back of the Lipton Onion Soup recipe box. Yeap, that's the one. With only one minor tweak. Ok well maybe a couple more than that... lol   

The reason I love this recipe so much is that it's tender, and moist, and UN-reason-ably delish for leftovers. I make the full recipe, because even though only (2) of us live here, we will eat the whole thing. Oh no, not AT dinner, but later for snack, the next day for breakfast, or lunch, or heck, dinner again.

The two pounds of Ground beef make it a hearty meal and enough to have company over if you choose to share. We normally won't. Maybe if you're really special, we might... *nah* we don't! LOL 

The big difference between how I make the meatloaf and how the Box says to make it is
a.) I use my cupcake pan because it cooks much faster that way, about 20-25 minutes vs a little over an hour, depending on your oven.
b.) I stuff the center with shredded cheese. Doesn't really matter what kind, I think. We like Cheddar, Mozzerella and Provolone. For these pics, we used Cheddar. 

Ok the REAL reason I use the cupcake pan? Look at these. Seriously. Look at them.

Individual PORTION control!

Trust me on this. Everyone gets (2), or well... (3) pieces and we have leftovers.
But no longer is someone sitting down and eating half a hunk of meatloaf and there's only half left to share with everyone else... lol

I know, I know. 

You're drooling all over your keyboard and need the recipe. Like yesterday. 

Ok so here goes. With my little tweaks. Keep in mind I don't measure. I eyeball everything. Including the amount of meat. If the package is 2.25lbs, well we go with it. Ketchup, I just keep squeezing out of the bottle until it looks like the right amount. Water? I do measure the water. Sorry that just leaves too much to chance if I don't. 

ok so here goes

Kisha's Unreasonably Delish Mini Cheese Stuffed Meatloaves  (or Lipton's Superior Meatloaf, whichever you prefer...lol) 

RECIPE

(1) Envelope Lipton Beefy Onion Soup Mix 

(2) Lbs Groundbeef (give or take a little)
(3/4) Cup Plain Breadcrumbs (I use Panko and season them a bit with italian seasonings and garlic salt) 

(2) eggs 

(3/4) Cup water 

(1/3) Cup Ketchup

(8oz) of your favorite shredded cheese. (Mozzerella, Cheddar, Colby Jack, Provolone, whatever) 

I also add about 3-4 Tablespoons Worcestershire sauce (pronounced "Woo-ste -shire). We like the flavor it adds to the meat.  

Preheat your oven to 350 degrees. Cooking meat in a cold oven takes longer. Trust me on this. I know... lol 

Grease your cupcake pan. Use an easy spray. That's what I do. Why when there is so much grease in the meat? Because of clean up. Seriously. Meat in your cupcake pans is no fun when the time comes for Birthday cupcakes. 

Trust me in this one too. 

I now have a cupcake tin JUST for little meat recipes. Yes, I do. 

Next, Take all the ingredients EXCEPT the meat (and the cheese) and mix it together in a bowl. Once it's all incorporated, then I add the meat. This helps not to over work the meat, and keeps it from getting too tough. 

I use my medium pampered chef scoop to portion out even pieces of the meatloaf mixture. I scoop that into the bottom of my cupcake molds and then use my fingers to create sort of a round open center in each of the  meat mounds. Press the meat up the sides of the inside of the cupcake tin. This will create the cavity for the cheese to go in.

Be careful to leave enough meat on the bottom of the tin to hold your cheese and form together. 

Use about half the meat for this part.

Then take your shredded cheese and fill your meat-cakes. Haha Meat - Cakes. Love it.

ok now you're ready to top it off with the rest of the Meat mixture. Take your scoop and evenly distribute the remaining meat loaf mixture onto the cheese stuffed bottoms. (am I making sense at ALL?) Press it all together to sort of seal it as best as possible.

Pop into your HOT oven for about 20 minutes - check it, might need about 5 extra minutes (mine runs hot so I only bake them for 20). When they are done, remove them from the oven and let cool in the pan for about 5-8 minutes. Then, pop them out of the tin and serve with your favorite side dishes! We tend to like Mashed Taters and  fresh green beans with ours. 

 And there you have it - Kisha's Unreasonably Delish Mini Meatloaves.

Enjoy! And don't forget to come back and tell me how they came out for you!