As a child, I had an inate fear of meatloaf. I absolutely would not touch it. I thought it might be the grossest meal on the face of the planet, and often wondered why grandmas thought it was appropriate fare to cook their grandchildren that they claimed to love.

A few years back, I decided to try and get over my meatloaf phobia. I scoured the internet and cookbooks for the perfect recipe. I finally found one that seemed doable, and I tweaked it just a bit. So I present to you an edible, delectable meatloaf recipe.
Ingredients: 1/2 cup ketchup
1 teaspoon worchestershire sauce
1 1/2 tablespoons Dijon mustard
1 pound ground sirloin
3/4 cup finely chopped onion
1/4 cup seasoned breadcrumbs
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/8 teaspoon black pepper
1 large egg, lightly beaten
Cooking spray
Directions: Preheat oven to 400°.
Combine ketchup, worchestershire sauce (which, by the way, I can never pronounce) and mustard, stirring well with a fork. Reserve 2 1/2 tablespoons of the mixture. Combine remaining mixture, beef, and next 6 ingredients (beef through egg) in a large bowl, stirring to combine.
Divide beef mixture into 4 equal portions. Shape each portion into mini loaf; place loaves on a jelly roll pan coated with cooking spray.
Spread about 2 teaspoons reserved ketchup mixture evenly over each loaf. Bake at 400° for 25 minutes or until done.

You can also use individual foil pans. I can get 5 for $1.89 at the grocery store. Also, once you've shaped the meat into a mini loaf, you can freeze until you want to bake it. I like to serve my meat loaves with corn and mashed potatoes.