Miniature Mexican Meatloaves

Preheat oven to 425ºF. Butter a large iron skillet and set aside.

Place beef in a large mixing bowl; use a meat fork to break apart beef. Add the evaporated milk and mix slightly. Allow mixture to stand for 5 minutes. Then add the cracker crumbs, minced onion, Worcestershire sauce, salt and pepper, and Rotel tomatoes. Mix until ingredients are well blended.

Use a half cup measure to scoop a generous portion of meatloaf mix and transfer it to the iron skillet. Usually, the meatloaf mix drops right out of the measuring cup and keeps its shape. Continue forming mini loaves in the iron skillet, allowing the loaves to barely touch each other. Top with Ree’s Restaurant Style Salsa.

Place skillet in the preheated oven and cook mini loaves for 25–30 minutes or until loaves are well done.