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Romance and Recipes--Mini Meatloaf Brains

Romance doesn't just end with the Happily Ever After--in most cases, there is a Babylogue to show us that the protagonists have made it work (not that kids are the thing that makes a relationship work or last).  Well, for those protagonists with a gaggle of kids to take trick or treating tomorrow, here's a quick recipe that can be prepared in advance.

One of the things I like to do when I'm not reading or binging t.v. shows on Netflix is cooking.  Most of the time, I end up making the same things (chicken cutlets, lasagna, spaghetti, chicken parm, teriyaki steak, you know, the usual).  Every once in a while I decide to tackle meatloaf.  Recently, I've started making mini meatloaves because they cook faster and when I made them the other day, I realized that they look like mini brains.  I decided to share the recipe with you, my readers, since Halloween is tomorrow and many people need to make something quick before their little monsters go trick or treating.  They can't live on candy alone, you know.  (When I made this the other day, I served it with instant mash potatoes and corn.)

Mini Meatloaf Brains


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Ingredients:


1 lb chopped meat


1 egg


1/2 cup ketchup


1/2 cup Italian Style Bread Crumbs


1/2 tsp garlic powder


1/2 tsp oregano


1/2 tsp Italian Herbs


1 tsp grated parmesan cheese


Directions:




  1. Preheat the oven to 350 degrees.

  2. Place the chopped meat into a mixing bowl.  Add the bread crumbs, seasonings, ketchup, and egg.  Mix, using your hands.

  3.  Once the ingredients are completely mixed together, separate the meat into 2 equal halves and place them into a deep pan.  I use an aluminum pan, so I can throw it away if I can't get it completely clean.

  4. Mold the meat so it looks like a loaf.  With a knife, carve shallow lines into the meat, starting with a line down the center.  IMG_0227 This line needs to be straight.  Every other line needs to be squiggly.

  5. Pour some ketchup over the meat and smear it around.

  6. Add some water to the bottom of the pan and stick it in the over.

  7. Let cook for an hour or until it is no longer red on the inside, basting every 15 minutes.

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