Mini MeatLoaf

These were a hit last night. I was surprised when even Andy commented on how good they were. Double the recipe and stick half in the freezer for a quick meal in the future.

1/2 cup ketchup
2 Tbs. brown sugar
3/4 tsp. dry mustard
1 egg
3 tsp Worcestershire sauce
2 cups Chex cereal, crushed
2 tsp. onion powder
1/2 tsp seasoned salt
1/2 tsp garlic powder
2 lbs. ground turkey

In a large bowl combine ketchup, brown sugar and dry mustard. Set aside 1/3 cup. In separate bowl (I used my Kitchen aid) mix together the remaining sauce, egg, Worcestershire sauce, crushed cereal, onion powder, seasoned salt, garlic powder and ground turkey. Press into muffin tins (about 1/3 cup each). Spoon the sauce you set aside earlier on top of each one. Bake 375 for 35 minutes.

If freezing: flash freeze the mini meatloaves in muffin tins. (dont bake them first, freeze them while they are raw) Leave them in the freezer about an hour. Remove and place in zip lock bag. Seal and re freeze. You can also freeze the 1/3 cup sauce you set aside for this batch. Just spoon it into a small zip lock bag and after it is thawed, snip a corner of the bag and pipe it on top of the mini meatloaf. Bake on a baking sheet after they are thawed at 375 30-35 minutes.