Make a small indentation with your thumb in the center of each meat loaf before baking. This keeps the proteins from shrinking too much, which could result in a dense, dry meat loaf.

Ivy Manning
Recipe by Cooking Light December 2015

Gallery

Jennifer Causey; Styling: Claire Spollen

Recipe Summary

Yield:
Serves 4 (serving size: about 3/4 cup mashed potatoes and 2 mini meat loaves)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • Place potatoes in a medium saucepan filled with water. Bring to a boil; cook 15 minutes or until tender. Drain. Return potatoes to pan. Add buttermilk, salt, and cheese; mash with a potato masher to desired consistency. Keep warm.

  • Coat 8 muffin cups with cooking spray. Combine sausage, sirloin, carrot, green onions, panko, black pepper, and egg in a large bowl, stirring just until combined. Divide sausage mixture evenly among prepared cups. Make a (1/2-inch-deep) indentation in the center of each meat loaf. Top each meat loaf with about 2 teaspoons barbecue sauce. Bake at 350° for 15 to 20 minutes or until a thermometer inserted in the center registers 160°.

Nutrition Facts

378 calories; fat 14.2g; saturated fat 5.3g; mono fat 5g; poly fat 2g; protein 29g; carbohydrates 33g; fiber 3g; cholesterol 132mg; iron 3mg; sodium 694mg; calcium 104mg.