Mesquite Mini-Meatloaves

I have been craving meat loaf for a week. Regular readers know how I love, no, really I LOVE meatloaf. I decided this go round to bake the meat loaf in my divided Lodge Cast Iron skillet. There was enough meat loaf mixture left over (after filling this skillet) to make 4 mini loaves. So your options here are: 1) if you have a skillet like this one, consider cutting the recipe in half; 2) bake in two loaf pans.  

2 lb. ground chuck

1 medium yellow onion, chopped

1 small green bell pepper, chopped

1 jalapeno, seeded and diced

2 cloves garlic, pressed or minced

2 eggs, lightly beaten

1/2 t. ground cumin

1/4 t. ground coriander

1 t. kosher salt

1 t. freshly ground black pepper

3/4 cup bread crumbs

3/4 cup Mesquite flavored BBQ sauce, plus more for using as a glaze

Preheat oven to 375 degrees.

In a large bowl, add all ingredients and lightly mix by hand. Spray loaf pans or baking dish/skillet with non-stick spray.

Lightly spoon meat loaf mixture into pan(s). Bake for 40-45 minutes. Remove from oven and carefully spoon additional BBQ sauce over the top for a glaze. Return to oven for about 5 minutes.

Let meatloaf rest for 5 minutes or so before serving.