In a large bowl, combine the ground meat, egg, breadcrumbs, grated cheese, chopped onion, minced garlic, and fresh parsley. Mix well until all ingredients are combined.
Season the mixture:
Add salt and freshly ground black pepper to taste. Mix again to distribute the spices evenly.
Form the mini meatloaves:
Take a portion of the mixture and form small meatballs, about the size of an apricot. You can shape them with slightly damp hands to prevent the dough from sticking.
Cook the mini meatloaves:
In a non-stick skillet, heat a little olive oil over medium-high heat. Arrange the mini meatloaves in the skillet in a single layer, taking care not to overlap them.
Cook the mini meatloaves for about 5-7 minutes per side, or until golden brown and cooked through. You can gently flip them with a spatula to ensure even cooking.
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Thanks for your SHARES!
Without question, this soup is the sole one my husband enjoys
Nothing beats my nana’s way of making this! Can eat it every morning
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Tried this out twice and it was a hit on both occasions! Eager to make it once more.
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