Donna's Mini Meatloaves

Hi Everyone and Happy Monday!  Tonight's simple dish is so satisfying and quick to make - it would also make a great impromptu (or planned) entree for company and it can be prepared ahead of time!  The meat was so tender which I thought was unique for a meatloaf.  Let me know if you do give it a try!  Best, Donna:

Donna's Mini Meatloaves

Ingredients:

1 pound ground chuck

1 cup Donna’s Gluten Free Millet, Quinoa and Rice (see 6 December 2014 blog entry for recipe) or cooked rice

1 cup fresh salsa (La Mexicana Cantina medium, if available)

1 egg

1 Tablespoon Worchestershire sauce

1 teaspoon thyme leaves

½ teaspoon salt

¼ teaspoon pepper

6 Tablespoons Parmesan cheese, shredded

Sriracha sauce

Method:

Preheat oven to 350 degrees F.  Place 6 ceramic ramekins (4 inch diameter size) on cookie sheet and spray insides of each one with cooking oil.

Gently break apart ground chuck with fork, and carefully incorporate the 3 grain mixture or rice.  Stir in the remaining ingredients except cheese and Sriracha.  Spoon meat mix into prepared ramekins and top each with 1 Tablespoon cheese and Sriracha.  Bake for 40 - 45 minutes.

Serves 6.

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