4 oz Kraft Natural Shredded Cheddar Cheese (1 cup)
1/2 cup chopped onion
1/2 cup quick-cooking oats (Typically, I use corn flakes as a substitute)
2/3 cup ketchup
1/2 cup light brown sugar
1 1/2 tsp prepared mustard
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Let's Make It
1. Coat 13 x 9 inch baking dish with nonstick cooking spray, set aside.
2. Combine milk, egg and salt in large bowl; whisk to mix well. Add beef, cheese, onion and oats/corn flakes; mix well. Share mixture into 9 loaves, using scant 1/2 cup mixture for each; place in prepared dish.
3. Combine ketchup, brown sugar and mustard in small bowl; stir to mix well. Spoon over meatloaves. Cover and refrigerate overnight (I skip this step most of the time).
4. Preheat oven to 350 degrees F. Bake, uncovered, for 40 to 45 minutes or until loaves are cooked through. ***Let meatloaves stand at room temperature for 30 minutes before putting in oven if baking dish is not safe for refrigerator to oven use.