MEATLOAF IN MINI LOAF PANS RECIPES

Steps:

• Heat oven to 400 degrees Fahrenheit. Lightly oil a rimmed baking sheet (or 9-inch by 13-inch baking pan) lined with aluminum foil.
• Heat oil in a large skillet over medium-low heat. Add the onion and cook, stirring occasionally, until softened; about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Stir in the mushrooms, a 1/2-teaspoon of salt, and a 1/4-teaspoon of pepper. Cook until the mushrooms give off their liquid and it boils away; about 10 minutes.
• Transfer the onions and mushrooms to a large bowl, and then stir in the Worcestershire sauce and three tablespoons of the ketchup. Set aside to cool for 5 minutes.
• Meanwhile, combine the breadcrumbs and milk in a small bowl. Stir the breadcrumb mixture and the eggs into the mushrooms and onions. Using a fork or your hands, gently mix in the turkey, a 1/4-teaspoon of salt, and a 1/4 teaspoon of pepper. The mixture will be very wet.
• Form the meatloaf into a 9-inch by 5-inch oval in the middle of the prepared baking sheet. Spread the remaining four tablespoons of ketchup on top.
• Bake the meatloaf until an instant-read thermometer inserted into the thickest part of the meatloaf registers 170 degrees F, about 50 minutes. Let stand 5 minutes before slicing.

Steps:

• Melt butter in a large skillet over medium heat, then add onions, carrots, and celery.
• Season with salt and pepper and cook until soft, about 5 minutes.
• Turn off heat and add Worcestershire sauce. Let cool.
• In a large bowl, combine bread pieces and milk. Let bread soak.
• Add ground beef, eggs, and cooked vegetables to the bread mixture and season with salt and pepper. Use your hands to gently combine the ingredients.
• Gently form into a loaf and set on a foil-lined sheet pan.
• In a small bowl, combine tomato soup and brown sugar. Pour over the loaf and spread to evenly coat.
• Bake at 325°F for about one hour, or until meatloaf reaches an internal temperature of 155°F.
• Let the meatloaf rest for 10 minutes, then sprinkle with fresh parsley and serve.