1/2 cup fresh breadcrumbs (about 1 ounce) (I used 1 slice of low carb bread-my favorite is Sara Lee Healthy Multi-grain= 6 net carbs/slice)
1 cup chopped onion
2 garlic cloves, chopped
1/2 cup ketchup, divided (Heinz makes a reduced sugar ketchup)
3 ounces white cheddar cheese, diced (I used 4 oz. of colby jack cheese cubes and cut the cubes in half).
1/4 cup chopped fresh parsley
2 tablespoons grated Parmesan cheese
1 tablespoon Dijon mustard
3/4 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 pounds ground sirloin
1 large egg, lightly beaten
Preheat oven to 425°. Toast bread crumbs in a skillet over medium-high heat for 3 minutes or until browned, stirring frequently.
Heat a large skillet over medium-high heat and coat with with cooking spray. Saute onion and garlic for 3 minutes.
Combine onion mixture, breadcrumbs, 1/4 cup ketchup, and remaining ingredients in a bowl. Shape mixture into 6 (4 x 2-inch) loaves on a broiler pan coated with cooking spray. Spread 2 teaspoons ketchup over each.
Bake for 25 minutes or until done.
You can bake these as small 4×2 loaves or just cook as 1 full loaf in a 6×9 greased loaf dish. If you prepare as 1 full loaf instead of minis-then bake at 425 for 45 minutes.
This goes great with “mock” garlic mashed potatoes (http://www.foodnetwork.com/recipes/mock-garlic-mashed-potatoes-recipe.html) and a side of green beans.
Recipe credit: Cooking Light