My husband loves meatloaf! By far one of his favorite comfort foods. I always use a very lean ground beef at least 93/7. I added some whole wheat bread crumbs to add some extra fiber and used egg substitute to decrease extra cholesterol and calories.

This recipe yields 6 large muffins sized mini meatloaves.

Ingredients:
Leftover mashed potatoes 1 1/2 cups
1 tsp canola oil
1 small onion chopped
2 TB bacon bits
2 TB grated Parmesan cheese
1/4 cup whole wheat bread crumbs
1.5 TB Worcestershire sauce
1.5 TB low sodium soy sauce or liquid aminos if you want to cut the sodium down more
1.5 TB egg substitute or 1 egg white
2 chopped garlic cloves
1 1b 93/7 extra lean ground beef or ground turkey
Pepper to taste

Directions:

Preheat oven to 350 degrees and cooking spray large muffin tins.

1. Take a small skillet and sauté onions and garlic in oil until onions are translucent on medium heat. Make sure stir occasionally.

2. In a large bowl add beef, egg substitute, soy, Worcestershire sauce, bacon bits, bread crumbs, cheese, and finally cooked onions and garlic.

3. Massage meat with hands to incorporate ingredients. Be careful not to over mix the meat.

4. Use size 8 scoop ( 4oz / half a cup) to perfectly portion the meat mixture into the tins.

5. Now top meat mixture with 1/4 cup of mashed potatoes. (If you want to add extra flavor sprinkle with cheese or fried onions but that will add additional calories for those who are counting).

6. Bake at 350 degrees for 25 to 30 minutes. Or until internal temperature reads 160 degrees.

http://www.foodsafety.gov/keep/charts/mintemp.html