Source: dLife

Moist, flavorful miniature meatloaves made with ground beef and seasoned with thyme and Worcestershire sauce.

Servings

1 tsp olive oil
0.5 medium onions , finely chopped
2 tsp fresh thyme , chopped
1 lb lean ground beef (10% fat)
2 eggs , beaten
1 cup tomato sauce, low sodium , divided (no added sugar)
1 tbsp tomato paste
2 tsp Worcestershire sauce
0.75 cup bread crumbs (whole grain)
0.12 tsp salt (optional)
0.12 tsp black pepper
0.25 cup unsweetened ketchup (or reduced sugar)
1 medium garlic cloves , pressed
1 cooking spray

1 Preheat the oven to 375°F.
2 In large bowl, with hands, mix olive oil, onions, thyme, beef, beaten egg, 1/2 cup tomato sauce, tomato paste, bread crumbs, garlic, pepper salt, if desired.
3 Coat roasting pan with cooking spray. Divide meat mixture into four portions. Form into loaves. Place on prepared roasting pan. Bake 20 minutes.
4 While loaves are baking, in small saucepan, heat ketchup and remaining tomato sauce. Simmer over low heat for 5 minutes, stirring frequently.
5 Remove roasting pan from oven. Brush tomato-ketchup mixture over each meatloaf. Bake for 10 more minutes until meat thermometer reads 140°F for medium rare or 160°F for well done.
6 Remove from oven. Let rest for 5 minutes. Cut each loaf in half and serve.

These loaves freeze well uncooked or cooked. If whole grain bread crumbs are not available, they can be homemade by toasting one slice of bread, then grinding the cooled toasted bread in a food processor. One slice of bread yields about 1/3 cup of bread crumbs.