Mini Meatloaves topped with Sautéed Peppers, Mushrooms, Onions and Tomato Sauce

Mini Meatloaves topped with sautéed peppers, mushrooms, onions and tomato sauce… comfort food at its finest; a dish that we have come to love.  Serve with pasta and a garden salad and dinner is done! 

Lean ground beef on sale at $2.99 lb so picked up 3 lbs.  Follow recipe below which makes 1 family sized meatloaf or 2 minis. As I have 3 lbs; made 6 mini meatloaves and will freeze 5 for another day!  Working girl’s dream!  And your family will love it too!

Meatloaf:

1 lb lean ground beef

1 green onion finely chopped

2 t crushed garlic

1 egg

1/3 c dry bread crumbs

1 T grated Parm cheese

2 T Heinz chilli sauce

½ t dried basil

½ t dried organeo

½ c tomato sauce

Sauteed Veggies:

1 ½ t veg oil

1 t crushed garlic

½ c finely diced onion

½ c finely chopped sweet red pepper

½ c thinly sliced mushrooms

½ c tomato sauce, heated

Preheat oven to 375.  9.5 inch (2L) loaf pan sprayed with nonstick vegetable spray.

In bowl mix together beef and all other ingredients for meatloaf until well combined.  Put into loaf pan. (or divide in 2 and place in 2 mini meatloaf containers, which I pick up from $1 store)

In small nonstick skillet heat oil.  Saute garlic, onion, red pepper, mushroom until softened – about 5 minutes.  Spoon over meatloaf.

Bake uncovered 40 -50 minutes or until meat thermometer measures 170 F or 75 C and serve with reserved sauce

Serves 6/259 cal/11 g carbs

Courtesy of BHG Low Carb Magazine