Speedy Mini Meat Loaves

Here is a new recipe that I tried last night. It was simple to make and the kids really liked it. I subbed Tastefully Simples "Garlic Garlic" & "Onion Onion" instead of adding chopped onion & minced garlic (just b/c I didn't have much time). I also used dried Thyme instead of fresh. You can season this recipe as much or as little as your family likes. I served this with cheddar mashed potatoes & green beans. I will definitely add this to my fast weeknight meal file!!! Please let me know if you try it.......

Carissa

SPEEDY MINI MEAT LOAVES
from The Deen Bros. Take It Easy Cookbook

1 1/2 lbs. ground beef
1 cup plain unseasoned bread crumbs
3 large eggs, lightly beaten
3 tbsp. milk
1 garlic clove, finely chopped
1 medium onion, finely chopped
1 1/4 tsp. salt
1 tsp. minced fresh thyme
3/4 tsp. freshly ground black pepper
3 tbsp. ketchup
2 tbsp. Dijon mustard
1 tsp. Worcestershire sauce

1. Preheat the oven to 350 degrees. Lightly grease the cups of a 12-cup muffin pan.
2. In a large bowl, combine the beef, bread crumbs, eggs, milk, garlic, onion, salt, thyme and pepper. Divide the meat mixture among 12 muffin cups, pressing meat firmly into the pan. Place the muffin pan on a baking sheet and bake for 20-25 minutes, until the meat is almost cooked through. The loaves will be firm when pressed lightly but not set.
3. While the loaves are baking, whisk together the ketchup, mustard and Worcestershire sauce. After baking, remove the pan from the oven, brush the tops of the loaves with the glaze, and return the pan to the oven. Bake for 10 minutes more or until glaze has thickened and the meat is completely cooked through, 30-35 minutes total. Run an offset spatula or butter knife around the edges of the muffin cups and pop out the meat loaves. Serve hot.

Sweet and Sour Wrap-Ups

I received this recipe from my mother-in-law and it is always a hit at parties & Bunko!! It is easy to make....just a little time consuming to wrap up all of the water chestnuts. I usually double the amount of wraps that I make and it works well with the amount of sauce. I make a full 11 x 14 dish of wraps and then bake them for 30 minutes. I take the cooked wraps out of the oven and put them into a crockpot. Then cook the sauce in a saucepan until bubbling...pour sauce over the wraps and mix together. Then set the crockpot on low heat to keep warm. Yummy!!


SWEET AND SOUR WRAP-UPS

1 lb. lean bacon

2 (8 oz.) cans water chestnuts, drained

1 1/2 c. catsup

2/3 c. sugar

1/4 c. lemon juice

Cut bacon crosswise into thirds. Cut water chestnuts in half. Wrap 1 piece of bacon around each water chestnut. Secure bacon with wooden toothpick. Place in 9 x 13 inch baking dish. Bake at 350 degrees for 30 minutes. Drain off fat. Combine remaining ingredients. Pour over bacon. Reduce heat to 325 degrees. Bake 20 to 30 minutes, basting once or twice. Serve hot. Makes about 54 appetizers.-----------------------------------------