MINIATURE MEAT LOAVES

FOR THE MEAT LOAVES:
1 1/2 lb. ground beef
3/4 cup Quaker or Mother’s Oats (quick or old fashioned, uncooked)
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/4 cup chopped onion
1 (8-oz.) can tomato sauce
1 egg, beaten
1 tablespoon prepared mustard
FOR SERVING:
1 (1 lb. 13 oz.) can cling peach halves
Currant jelly

Heat oven to moderate (350 degrees F).

Combine all ingredients for meat loaves thoroughly. Shape into 6 individual meat loaves; place in shallow baking pan.

Bake in preheated oven (350 degrees F) 20 minutes.

Drain peach halves; fill with jelly and place between meat loaves; bake 15 additional minutes.

Makes 6 loaves

VARIATIONS:

HORS D'OEUVRE HAMBURGERS:
Omit egg. Shape scant tablespoon of meat mixture to form each tiny hamburger. Pan-fry or broil. Place each hamburger on a square of toasted bread or Melba toast round. Fasten with toothpick. Serve in shallow chafing dish. Place a dish of barbecue sauce in center.

MEAT LOAF:
Combine all ingredients. Pack into loaf pan (1 lb. size). Bake in moderate oven (350 degrees F) about one hour. Stand 5 minutes before slicing.

MEAT BALLS:
Omit tomato sauce, egg and mustard. Add 2/3 cup milk and shape into balls. Brown thoroughly on all sides. Make sauce by combining two cans (6 oz. each) tomato paste, 2 to 3 cans water, 1 tablespoon Worcestershire sauce and 1/2 teaspoon garlic salt. Add meat balls and simmer 30 minutes.

Makes 6 loaves
From: Recipelink.com
Source: Recipe booklet: My 40 Favorite Recipes, Mary Alden, The Quaker Oats Company, 1959