Mini Meatloaves

Mini Meatloaves with Fresh Thyme
Serves 4

For fun (and instant portion control), try baking meatloaf as mini loaves or in large muffin tins, . It is moist and tender and has about half as much fat and cholesterol as traditional meatloaf.

Cooking spray
1 teaspoon olive oil
1/2 cup onions, diced
1/2 cup red bell pepper, diced
2 cloves garlic, minced
1 pound extra-lean ground beef (7% or less fat)
1/4 cup ketchup
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1/3 cup breadcrumbs
1/3 cup liquid egg substitute
 1/2 teaspoon salt
1/4 teaspoon fresh-ground black pepper
1 tablespoon fresh thyme leaves
1/4 cup fresh parsley, chopped

1. Preheat oven to 350 degrees Fahrenheit.

2. In nonstick skillet, warm oil over medium heat. Add onions, red pepper, and garlic; saute for 4 minutes or until onion is transparent. Remove from heat.

3. In large mixing bowl, combine all remaining ingredients. Add onion mixture and mix with hands just until ingredients are well combined -- don't overmix.

4. Divide mixture into quarters and form into small, oval loaves. Spray rack of roasting pan with cooking spray. Place loaves on rack in roasting pan and bake for 25 to 30 minutes or until meat thermometer reads 160 degrees Fahrenheit.

5. Remove from oven and let sit for 5 minutes to allow juices to redistribute.

I've done it putting scoops of the meat mixture in muffin tins.  Perfect serving size.  I freeze those I'm not using immediately.