Leftover Love - Mini Meatloaf Scramble

Last night, I made one of my kids' favorite dinners: breakfast. Since I was low on variety of individual elements to the meal, I decided to chuck in a couple of chopped up leftover mini meatloaves from the other night (that's the Pinterest idea here, a great idea from this site.) 

My boys enjoyed it, especially since it was a little sweet from the ketchup.

For anyone who may want to make this for their own family, here's two meals in one:

MINI MEATLOAVES:

Preheat oven to 400°

1 lb. Ground beef
2 slices of bread, dried and crumbled (I used a food processor)
2 eggs
1 onion, diced
1/4 C. Parsley
1 Tbsp. Oregano
2 tsp. garlic salt
Dash of pepper
Ketchup

Combine all ingredients in a large bowl, including 3 Tbsp. of ketchup. Mix well with hands, until all ingredients are evenly mooshed together.
Spray muffin tin with non-stick cooking spray, add slightly-smaller-than-fist-sized globs of meatloaf mixture to each muffin hole. Pat down slightly to fill shape of muffin hole. Squirt thin, zig zag lines of ketchup to tops of loaves. Bake at 400° for 20 minutes.

LEFTOVER SCRAMBLE:

6 eggs
1/4 C. Milk
2 mini meatloaves, chopped or diced
Shredded cheddar cheese
Dash of garlic salt
Dash of pepper

Blend eggs and milk (best if whisked or blend in food processor). Add to non-stick frying pan over medium heat. Toss in chopped chunks of meatloaf, as garlic salt and pepper. Intermittently scrape the bottom of the pan to form the scrambles. When scrambles are solid and all liquid has gone, remove from heat and add shredded cheese to the top of the eggs.

Yum!