Mini Meatloaf Leslie Style

Love it or hate it meatloaf is here. It is family favorite at my house and my mom's. This is one of those recipes that never....never...never is quite the same as the last time but my people (even the little people) seem to eat it up.
MINI MEAT LOAFS
2 lbs lean ground beef, thawed
2 eggs
1 pkg onion soup mix
1/2 cup bread crumbs (or 6-10 saltine crackers or 1/2 cup stuffing mix)
salt and pepper
1 Tablespoon Worcestershire sauce
1/2 carrot, peeled and grated

Spray muffin tin with cooking spray. Heat oven to 350.
Squish (technical term) all the ingredients together with hands until mixed well.
Scoop equal portions of meat mixture into the 12 muffin tins. Bake for 30 minutes.
Remove from oven...this is my little peeve....I can't stand the gooey stuff and liquid that you get from the mini meat loafs. I take each one out of the pan, scrape the gunk (another technical term) off, wipe the fat and liquid out of the pan and replace the mini meat loafs. Bake for 10-15 more minutes.

Meatloaf Sauce
You need to know that there are literally HUNDREDS of ways to do the sauce, here is my favorite.
1 can Cream of Mushroom Soup
1 can Cream of Tomato Soup

Mix well together...top each meatloaf with a generous spoonful and return the pan to the oven until the sauce is warm.

CREDITS: My husband and his brother saw something like this on a cooking show while they were working out of town. Jake (my Hubs) called and threw the idea at me.....dinner was ready shortly after that! We usually have it with loaded mashed potatoes (that's another day). I think...think...think it was actually Rachel Ray they were watching. Silly boys!

Welcome...

I have a recipe box full of recipes. I have collected them from my mom, friends, co workers and magazines. I have a shelf full of cookbooks--you know, the good old ward cookbooks, ones I have never made anything from (because I don't know what some of the ingredients are) and ones that are filled with decadence and delight.
But I always come back to the tried and true....but most of them have a twist. Every recipe I have came from somewhere and along the way I have made it my own. Watch as I share with you the best of my best, some new and improving and some old standbys.
Credit is always given where credit is due, so whenever possible I will link you or direct you to the original recipe! Take my recipes and make them your own...after all, they aren't really mine to start with.

Here we go!