1/2 cup ketchup
1 1/2 tablespoons Dijon mustard
1 pound ground sirloin
3/4 cup finely chopped onion
1/4 cup seasoned breadcrumbs
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/8 teaspoon black pepper
1 large egg -- lightly beaten
Cooking spray

Preheat oven to 400º.

Combine ketchup and mustard, stirring well with a whisk. Reserve 2 - 1/2 tablespoons ketchup mixture. Combine remaining ketchup mixture, beef, and next 6 ingredients (beef through egg) in a large bowl, stirring to combine.

Divide beef mixture into 4 equal portions. Shape each portion into a 4 x 21/2-inch loaf; place loaves on a jelly roll pan coated with cooking spray.

Spread about 2 teaspoons reserved ketchup mixture evenly over each loaf. Bake at 400º for 25 minutes or until done.

Stacy's Notes - made August 2003. These were really good. I used 1 lb ground chuck and there wasn't too much grease on the pan after they cooked. I got 4 mini meatloaves, and Tim ate 1 1/2. Followed directions & ingredients exactly, otherwise, very easy. Served with garlic smashed potatoes and a veggie. Good, a keeper!

Gail's Notes - picture attached is of my turkey mini meatloaves that I made in my West Bend. I made them exactly by the recipe but substituted 1 lb. of lean ground turkey for the ground sirloin. I sprayed the bottom of the pan & used the West Bend slow cooker. I made 4 mini meatloaves that were a bit thick, topped them as the recipe said. Then cooked them on setting #4 for 2 1/2 to 3 hours and turned up to #5 for 15-20 minutes. I think they might could have gone a bit longer before turning up but they turned out pretty good. They didn't crisp up obviously with being in a slow cooker but it was easier than turning on the oven!
I made my own breadcrumbs from whole wheat bread and seasoned them a bit with some salt free steak seasoning.