20 Minute Meatloaves

I think this is a great single-living recipe because you can freeze the leftovers and easily reheat them. And as far as meatloaf recipes go--there are a lot of nasty ones out there!--but this is one I've used with people of all ages and groups of all sizes. Everyone likes it, even the kids!

20 Minute Meatloaves

1 1/2 lb. ground beef
1 tsp. salt
1/4 tsp. pepper
2 Tbsp. dehydrated onion flakes or 1/4 c. finely chopped onion
1 large egg
1 or 2 slices of bread torn up into 1 c. of soft crumbs
1 (8 oz.) can tomato sauce
2 Tbsp. brown sugar
2 Tbsp. parsley flakes
1 Tbsp. Worcestershire sauce

Mix meat, salt, pepper, onion, egg and bread crumbs with 1/2 can of tomato sauce. Shape into 8 individual loaves. Place on foil in a shallow rimmed baking pan.

Bake 15 minutes at 450 degrees.

Mix brown sugar, parsley and Worscestershire sauce with remaining 1/2 can of tomato sauce to make a topping.

After 15 minute of baking, drain grease out of pan. (I just move the loaves to another foil-lined pan). Spoon tomato sauce mixture over each meatloaf.

Bake 5 minutes more. Let loaves set a few minutes before serving.

Cool leftover loaves, wrap individually and freeze. To reheat, simply thaw and microwave it or bake it until heated through. Serve with a salad or veggies and you've got a meal!
Recipe may be doubled or tripled. Instead of hand-forming the meatloaves, pat the meat mixture into the baking pan so it's about 2" thick. Separate it into 16-24 loaves with a knife, pancake turner, or dough scraper. Bake as above. Freeze leftovers.

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