Muffin-Pan Meat Loaves

• 2 large eggs, lightly beaten
• 3/4 cup shredded Mexican cheese blend
• 1 tablespoon chili powder
• 1 tablespoon Worcestershire sauce
• 2 garlic cloves, minced
• 1-1/2 teaspoons hot pepper sauce
• 1 teaspoon dried parsley flakes
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3/4 pound lean ground beef (90% lean)
• 3/4 pound ground turkey
• 1/2 cup ketchup
• 3 tablespoons brown sugar
• 1 teaspoon prepared mustard

1. Preheat oven to 375u0b0. In a large bowl, combine the first nine ingredients. Add beef and turkey; mix lightly but thoroughly. Place 1/3 cup mixture into each of 12 ungreased muffin cups, pressing lightly.
2. In a small bowl, mix topping ingredients; spoon over meat loaves. Bake, uncovered until a thermometer reads 165u0b0, 15-20 minutes.
3. Bake meat loaves without topping. Cool meat loaves, and freeze, covered, on a waxed paper-lined
4. until firm. Transfer meat loaves to an airtight container; return to freezer. To use, partially thaw in refrigerator overnight. Place meat loaves on a greased shallow baking pan. Prepare topping as directed; spread over tops. Bake in a preheated 350u0b0 oven until heated through.

eggs, chili powder, worcestershire sauce, garlic, hot pepper, parsley flakes, salt, pepper, ground beef, ground turkey, ketchup, brown sugar, mustard

Taken from www.tasteofhome.com/recipes/muffin-pan-meat-loaves/ (may not work)