Lil' Cheddar Meatloaves

From: P.J.

On Oct 19, 2009

The meatloaf tasted very good. The sauce on top was to sweet for our tatste. I will make this again but I will change the amount of brown sugar to about 1-2 tbs. Thank you for sharing the recipe.

From: AmandaMcG

On Sep 11, 2009

These were delicious! I made the meatloaf mixture and froze it to cook a few days later. Normally I don't prepare food in advance and freeze it, but it was a good idea because the milk and cheese were about to go bad and this allowed me to use them up without having to eat the meatloaf that night. The sauce was VERY sweet. Most people would probably prefer a less sweet sauce but I loved it. If I ever make this for other people I think I'll use 1/4 cup, but if I'm just cooking for me I'll use 1/2 cup again. Thanks for sharing this recipe!

From: Trikster

On Feb 6, 2004

These are the best little meatloaves!! I love the fact that they are small as we are trying to do a little more "portion control" in our house. The flavor is great, very easy to make. I made them up and froze 4 for another time and when I defrosted those and cooked them, they were just as good as the first time. Putting this on regular rotation!! Thanks DDW!!

From: Jellyqueen

On Jan 16, 2004

Great recipe. I knew on Sunday that I was going to have a very busy week, so I went ahead and made these up, placed them in the casserole dish, wrapped with foil and froze them. I took them out of the freezer on Wed. and put them in the fridge to thaw. Thursday afternoon I took them out of the fridge for about an hour, mixed up the sauce, spooned it over the loaves and baked. They were wonderful. Be sure to recommend this anytime you see someone wanting a recipe that freezes. I did us rubbed savory flakes instead of sage, we just don't care for sage too much. That was the only change I made.