Mini Mamie Meatloaves

• 1 pound Lean Ground Beef
• 1 pound Ground Pork
• 13 cups Ketchup
• 1 Egg, Beaten
• 3/4 cups Apricot Preserves
• 1 package (about 1 Oz. Packet) Dried Onion Soup Mix
• 1/2 teaspoons Ground Rosemary
• 1/2 teaspoons Black Pepper
• 3/4 cups Italian Bread Crumbs
• 2 Tablespoons Apricot Preserves
• 1/4 cups Ketchup

1. Combine meatloaf ingredients (except bread crumbs) in a large mixing bowl.
2. Add enough bread crumbs to create a mixture that is not too wet, not too dry.
3. Spray a jumbo muffin tin with nonstick spray and divide the meatloaf mixture into 6 equal parts.
4. Form the loaves into balls and place them in the muffin tin.
5. Use your thumb to make an indention in the top of each loaf.
6. Cook for 35 minutes at 325 degrees F. These will cook faster than a large meatloaf so keep an eye on them.
7. Remove from the oven.
8. For the sauce, mix the preserves and ketchup and spoon some in the indention on top of each loaf.
9. Return to oven for 510 minutes until done and meat has cooked through.

ground beef, ground pork, ketchup, egg, apricot preserves, onion soup mix, ground rosemary, black pepper, italian bread, apricot preserves, ketchup

Taken from tastykitchen.com/recipes/main-courses/mini-mamie-meatloaves/ (may not work)