Caramelized onions add the perfect touch of sweetness to these mini meat loaves.
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1 (20-ounce) package lean ground turkey
1/3 cup seasoned bread crumbs
1 medium (1/2 cup) onion, finely chopped
1 rib (1/2 cup) celery, finely chopped
1/2 cup finely shredded Cheddar cheese
1/4 cup chili sauce
1 medium carrot, grated
1 large Land O Lakes® Egg, slightly beaten
2 teaspoons dry mustard
1/2 teaspoon pepper
1 tablespoon Land O Lakes® Butter
1 large (1 cup) onion, thinly sliced
2 tablespoons firmly packed brown sugar
*Substitute 20 ounces lean ground beef.
Heat oven to 350°F. Line 13x9-inch baking pan with aluminum foil; set aside.
Combine all meat loaf ingredients in bowl; mix well. (Use hands if necessary.) Form mixture into 4 (4x2 1/2x1-inch) loaves in prepared pan.
Melt butter in 10-inch skillet until sizzling; add sliced onion. Cook over medium heat, stirring occasionally, 5-7 minutes or until onion is light golden brown.
Combine all sauce ingredients in bowl; mix well. Evenly spread over top of meat loaves. Top each with 1/4 cooked onion. Bake 45-55 minutes or until loaves are no longer pink in center.
- Meat loaves can be prepared the night before. Cover; refrigerate. Bake the next day as directed above.
- To freeze and bake later, loosely cover unbaked meat loaves with plastic food wrap; freeze 30-60 minutes. Wrap each individual loaf with plastic food wrap; place in resealable freezer bag. Freeze up to 3 months. To thaw; place desired number of loaves in refrigerator for 24 hours or until thawed. Unwrap meat loaves; place into aluminum foil-lined 13x9-inch baking pan. Bake as directed above.
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