Mini Meatloaves and Roasted Brussel Sprouts

I know that this dish combines probably the two most hated foods.. meatloaf and brussel sprouts. But, my friend Monica told me about the mini meatloaf recipe, and it sounded so delicious since I hadn't had meatloaf since I was a kid. Also, because the meatloaves are small, you can easily freeze the leftovers. Extra tasty; you can mix it up any way you wish. I hope you enjoy!

Mini Meatloaves:

• 1 lb. extra lean ground beef
• 1 box of stuffing mix (any kind or brand)
• barbecue sauce
• shredded cheddar cheese

Roasted Brussel Sprouts:

• 1 package of frozen brussel sprouts, thawed
• olive oil
• salt and pepper

To prepare meatloaves, preheat oven to 400 degrees. Lightly oil a small muffin pan (6 cups). Mix ground beef and package of stuffing mix with hands in a small bowl. Press into muffin tins. Make a small divot into each meatloaf with the back of a spoon. Spoon in about 1 tbsp of barbecue sauce into each meatloaf. Bake 20 minutes, then sprinkle shredded cheese and bake an additional 5 minutes or until meatloaves reach 160 degrees.

For brussel sprouts, preheat oven to 400 degrees. Lightly oil a small casserole dish or similar. Cut brussel sprouts in half lengthwise. Toss brussel sprouts in a medium-sized bowl with 1 tbsp of olive oil, salt, and pepper to taste. Spread into baking dish, trying to keep in a single layer. Bake for 20-25 minutes or until tender. Sprinkle with Parmesan cheese (optional).

You can bake the meatloaves and brussel sprouts at the same time!

I hope you enjoy; you'll be surprised how good meatloaf and brussel sprouts can be.