1 slice whole grain bread
1/3 cup milk
1 3/4 pounds lean ground beef
1 egg, lightly beaten
1 carrot, grated – about 1/2 cup
1/4 cup fresh parsley, minced
2 tablespoons onions, grated
1 teaspoon dried oregano
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup cheddar cheese, shredded
3/4 cup ketchup
2 tablespoons light brown sugar, packed
1 tablespoon Worcestershire sauce
2 teaspoons corn syrup
Preheat oven to 350. Tear bread into small piecs and transfer to a large bowl; add milk. Let bread soak until absorbed, about 1 minute.
Add beef to bread mixture; mix well with a fork. Add egg, carrot, parsleyy, onion, oregano, mustard, salt and pepper; mix until well combined.
Using your hands, form 1/2-3/4 cup meat mixture into a ball; place in an ungreased muffin cup. Repeat for a total of 8 mini meat loaves.
In a small bowl, combine ketchup, brown sugar, Worstershire sauce and corn syrup; mix well. brush glaze over the top of each meat loaf.
Bake meat loaves until tops are lightly browned, about 20 minutes. Sprinkle each meat loaf with about 1 tablespoon cheddar. Bake meat loaves until cheese is melted, about 5 minutes longer. Let cool for 5 minutes.
Run a knife around each loaf; remove from muffin cups and serve.
6 Servings