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Prep 25min
Total60min
Servings4
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Ingredients
2
lb lean (at least 80%) ground beef
2/3
cup chopped onion
1/2
cup quick-cooking oats
1/2
cup ketchup
1/2
teaspoon salt
1/4
teaspoon pepper
2
eggs
1
can (8 oz) refrigerated crescent dinner rolls
Chunky style salsa, if desired
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Steps
1
Heat oven to 375°F. Cook ground beef and onion in 10-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain well. Stir in remaining ingredients except rolls and salsa.
2
Unroll crescent rolls; divide into 4 rectangles. Press each into 8x6-inch rectangle. Press each rectangle in 1 1/2-cup mini loaf pan. Divide beef mixture evenly over dough in each pan; press gently.
3
Bake 24 to 28 minutes or until rolls are golden brown. Cool in pan 5 minutes; turn pan upside down onto serving plate. Serve loaves with salsa.
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About the fastest way to bake a 2-pound meatloaf is to divide it into 4 mini loaves. The mini loaves will bake in less than 30 minutes instead of 1 1/2 hours or more for one large loaf.
Look for mini loaf pans at kitchen specialty stores. Some are available with designs on the bottom that will give these loaves a pretty appearance when you serve them.
If necessary, fine dry bread crumbs can be used in place of the quick-cooking oats.
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Nutrition Facts
Serving Size:1 Serving
Calories
775
Calories from Fat
395
Total Fat
44 g
Saturated Fat
16 g
Cholesterol
240 mg
Sodium
1470 mg
Potassium
910 mg
Total Carbohydrate
44 g
Dietary Fiber
3 g
Protein
51 g
% Daily Value*:
Vitamin A
14%
14%
Vitamin C
4%
4%
Calcium
6%
6%
Iron
34%
34%
Exchanges:
3 Starch; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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