Asian Mini Meatloaves
1 1/2 pounds fresh ground beef
1 can (8-oz.) water chestnuts, drained and chopped
3/4 cup fine dry bread crumbs
2/3 cup evaporated skim milk
1/4 cup soy sauce
1/4 cup chopped green onions
2 teaspoons beef flavor bouillon granules
1 clove garlic, peeled and finely chopped
1 cup sweet and sour sauce
Preheat oven to 350°F. Lightly grease or spray 12 muffin cups; set aside.
In a large bowl, combine beef, water chestnuts, bread crumbs, evaporated milk, soy sauce, green onion, egg, bouillon and garlic. Mix lightly but thoroughly to blend.
Divide mixture among muffin cups; press into cups. Bake for 30 to 35 minutes. Remove from cups and serve with sweet and sour sauce.
Yields: 6 servings