Recipe: Cheesy Italian Mini Meatloaves

Confession: we're a m.a.p. family-folks who love meat and potatoes.

I don't think being Southern necessarily has anything to do with it because really, who doesn't love a perfectly good cut of meat and creamy, dreamy mashed potatoes? Carbs and protein. As Forrest Gump would say they're like peas and carrots, they're perfectly suited for one another.

Sometimes, though, you want to shake it up, do a slightly healthier spin on things. Enter the cheesy Italian mini-meatloaves. These? 8 servings of rich, flavorful awesomeness, but it's when you pair it with a roasted veggie that's when things get even better. Don't get me wrong. Next time we're having the mashed potatoes that'll completely undo the hours I spend in barre, but sometimes a pairing naughty with nice is exactly what you need on your plate, and thanks to Strawberry Blondie Kitchen, you can.

Bon appetit!

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Cheesy Italian Mini Meatloaves

Ingredients

1lb ground beef (I used 80/20 but you can use a leaner 90/10)

1/2 cup onion, chopped

2/3 cup breadcrumbs

2 cloves garlic

3 tablespoons ketchup, plus 4 teaspoons, divided

1/2 tablespoon prepared horseradish

1/2 tablespoon dijon mustard

1 egg

1/2 teaspoon oregano

1/4 teaspoon salt

1/8 teaspoon black pepper

3 ounces white cheddar, diced into 24 cubes

2 tablespoons fresh parsley, chopped

2 tablespoons, Parmesan cheese, grated

Instructions

Preheat oven to 400° F. Line a 12 x 17 inch sheet pan with aluminum foil and spray with cooking spray. You can also use parchment paper, which is my preference.

In a medium skillet over medium heat, saute garlic and onion for 2 minutes. Place into a large bowl. Combine onion mixture, breadcrumbs, 3 tablespoons ketchup and remaining ingredients. Shape into 8 loaves. Place 3 cubes of cheese into each meatloaf and wrap tightly making sure none of the cheese is exposed. Place onto sheet pans on the upper half of the pan.

Place 1/2 teaspoon of ketchup onto each meatloaf. Bake in the oven for 20-25 minutes or until the internal temperature of the meatloaves reaches 160° F. *

To prepare roasted vegetables (I used asparagus with thick stalks) preheat your oven to 400° F. Wash, pat dry, cut off the ends, then place on a sheet pan. Toss with olive oil, salt and pepper then pop in the oven for 12-15 minutes.