MINI MEATLOAVES
Charlene Marsh - Oaklyn

1/4 cup oats
1/4 cup skim milk
1/4 cup minced onion
1-1/2 pounds extra lean ground beef
1 cup (4 oz) shredded Jarlsberg cheese
1/2 cup tomato sauce

Use a non-stick muffin tin and eight 2-1/2-inch muffin cup liners, or spray muffin tin with non-stick spray. Preheat oven to 425 degrees. Measure oats, milk and onion into a bowl and mix together. Add meat and, with clean hands, mix well. Evenly divide mixture into eight portions, about 1/3 cup each. Divide each piece into 2 patties, one large and one smaller. Place larger patties into muffin cups, pressing meat to bottom and sides to make a well. Keep sides even at top edges of cups. Place a scant 1/8 cup Jarlsberg in each well. Use smaller patties to form cover over wells. Gently press around edges to seal in cheese. Make a thumb dent on top of each meat loaf and spoon on one tbsp tomato sauce. Top with extra cheese, if desired. (Fill unused muffin cups in tin with 1/2 inch water to prevent burning cups.) Bake 18 to 20 minutes. Makes eight servings.

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