Enjoy these Mini French Onion Meatloaves as part of your next holiday meal. Incorporate sweet onions, beef broth and bread crumbs into this savory dish.
What You Need
Original recipe yields 4 servings
1 Tbsp. oil
2 cups chopped sweet onion s
1/2 cup fat-free reduced-sodium beef broth
3 Tbsp. LEA & PERRINS Worcestershire Sauce
1 lb. extra-lean ground beef
1/2 cup dry bread crumbs
2 Tbsp. chopped fresh parsley
3/4 cup KRAFT Shredded Monterey Jack Cheese
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Let's Make It
Heat oil in medium skillet on medium-high heat. Add onions; cook 8 to 10 min. or until golden brown, stirring frequently. Stir in beef broth and Worcestershire sauce; bring to boil. Cook 3 to 4 min. or until slightly thickened, stirring occasionally; cool.
Heat oven to 375ºF. Mix meat, bread crumbs, parsley, egg and 1/2 cup onion mixture just until blended.
Press half the meat mixture evenly into 4 (1-cup) ramekins sprayed with cooking spray; top with remaining onion mixture. Cover with remaining meat mixture. Place ramekins on rimmed baking sheet.
Bake 30 min. or until meatloaves are done (160ºF). Sprinkle with cheese; bake 5 min. or until melted.
Garnish with additional chopped fresh parsley before serving.
Cook onions and prepare meat mixture as directed. Press half the meat mixture evenly into 12 muffin pan cups sprayed with cooking spray; top with remaining onion mixture. Cover with remaining meat mixture. Bake 14 to 17 min. or until meatloaves are done (160ºF). Sprinkle with cheese; bake 5 min. or until melted.
Calories From Fat
% Daily Value*
Total Fat 17g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 20g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.