Mini Italian Meatloaves

I have had an interesting relationship with meat loaf during my life. When I was younger, I hated when my mom would make it for dinner. When I was about nine or ten, she finally stopped making it and I was content to completely deny meat loaf's existence forever. I figured I would never have to be faced with having to eat it again.
I was wrong. A little over a year ago, David and I were talking about foods we hated as a child. I of course mentioned how much I hated meat loaf. He told me that he hated lima beans but actually liked meat loaf and would like to have it for dinner sometime. I ignored this for a while hoping that it would never be brought up again. But, after hearing him mention it a few more times, I agreed, but said that he would most likely be alone in eating it for dinner and that I would eat something else. I made a meat loaf for dinner that night and agreed to taste it. I was shocked when I ate a bite. I actually like meat loaf! The next time I made it, I came up with my own recipe that I now use. I am so glad that David convinced me to make it.
This past week I wanted meat loaf again, but instead of my usual recipe (hopefully that will be in a post in the near future), I decided to make a version of the Mini Italian Meatloaves that I saw in Chelley's blog and in Amber's blog. It was a nice change of pace from the typical meat loaf, and I really liked it and would make it again. I like the way the spices tasted together and the combination of the sauce and cheese on top. I like to bake meat loaf on a roasting pan to let the grease drain to the bottom. Good sides to make with this are field peas (David's favorite), salad, rice, green beans, and mashed potatoes.

Here is the recipe (Source: Sugar & Spice and Amber's Delectable Delights)
1 pound ground beef
1 egg, beaten
1 cup marinara sauce, divided (I used my own homemade version)
1/2 cup mozzarella cheese
1/2 cup breadcrumbs
1/4 cup onion, chopped
salt and pepper to taste (I used kosher salt)
1 tablespoon Worcestershire sauce
1 teaspoon onion powder
3/4 teaspoon parsley
3/4 teaspoon basil
1/4 teaspoon oregano

Preheat oven to 350 degrees.
Gently mix 3/4 cup marinara sauce and remaining ingredients together. Divide into 4 or 5 equal size pieces and form into desired shape. Place on greased roasting pan. Pour remaining marinara sauce over top of each loaf and top with desired amount of extra cheese.
Bake for 40-50 minutes or until internal temperature reaches 160 degrees. (It took 40 minutes for me).

Chili

David was not a big fan of chili, but I really wanted it one night, so he said he would eat it. Most chili I had before was made with a seasoning packet, but I wanted to create a made-from-scratch chili with the perfect amount of spices to create a rich flavor. So I experimented a little bit and when I served the chili that night, David couldn't eat enough! He requests this chili all the time and eats a ton of it at each meal. I was so happy that I got him to love chili. I make it any time of the year, but I love it on days like today when it's cold outside. David likes to fry corn tortilla chips and dip them in the chili, and I must agree that they're a great complement to the chili. I don't measure my ingredients, but here's a general guideline of how I make it:

1 to 1 1/2 pounds ground beef
1 onion, chopped
Garlic
1 can pinto beans
1 can black beans
1 can kidney beans
1 (28-ounce) can diced tomatoes
1 bottle dark beer
A couple dashed of cayenne
Chili powder, cumin, and oregano to taste (I would guess that I use at least 2-3 tablespoons each
of chili powder and cumin and 1 to 2 teaspoons oregano)

Cook ground beef until browned and no pink remains; drain.
Saute onion and garlic until onion is tender.
Combine pinto beans, black beans, kidney beans, diced tomatoes, and beer in a large stockpot. Add ground beef and onion and garlic mixture. Add desired amounts of cayenne, chili powder, cumin, and oregano. Cook until thoroughly heated. Reduce heat and simmer as long as desired.

This is another great meal that freezes well! I would say that you could get about 6 servings from this recipe.

Source: Erin's Life in the Kitchen