A delicious and simple meatloaf recipe that cuts out the long cooking time. With individual muffin sized portions, this is freezer friendly, kid friendly, and can easily be made ahead to make dinner time less stressful.
I love this recipe because its a ‘dump and mix’. Homemade meatloaf is SO good but it takes forever to shape and bake and if the liquids aren’t quite right it doesn’t really work. This cuts it all out and its SO fast.
I usually double this recipe for the following:
- one for the freezer
- individual sized glass containers for baby meals. This was BOMB. On a night when the baby can’t have a soup or something spicy, pull one out of the freezer, pop in the microwave for a minute or two, and baby is happy. And so is mama for not needing to cook something extra for the little.
- Easy meal gifting
Its as simple as adding all the ingredients in a large bowl and mixing it up. I use a small hand mixer because raw meat on my hands wigs me out.
I then use a large cookie scoop to add the meatballs into a muffin tin. Using a large cookie scoop gives me about one and a half muffin tins full of meatloaf.
I then use the back of the scoop to make an indent in the top of the meat. I’ll later fill this with the glaze. I found that otherwise the glaze falls off and makes a mess in the individual cups of the tin. A nightmare to clean.
While the mini meatloafs are baking, whip up the glaze. So easy!
Mini Meatloaf
Ingredients
- 2 lbs beef or beef/pork mix
- 1/2 onion pulsed in food processor
- 2 cloves garlic pulsed with onion
- 1/2 cup oatmeal pulsed in food processor
- 1/2 cup milk
- 1 egg
- 2 tablespoon Worcestershire sauce
- 1 1/2 teaspoons parsley
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon ground mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 cup ketchup
- 1/4 cup bbq sauce
- 1 T brown sugar
- 1/2 teaspoon vinegar
Instructions
- Preheat oven to 350 degrees.
- Add all meatloaf ingredients into a large bowl. Mix by hand or with hand mixer.
- Using a cookie scoop or large spoon, scoop into a greased muffin tin. You can fill them up and make 12 or make them a bit smaller, making around 20.
- Using the bottom of the cookie scoop or spoon, flatten the top the meatball (where the glaze will live). Check out my instagram video!
- Bake without glaze for 10-15 minutes.
- Add glaze and bake another 5 minutes or until done. (May vary based on meatball size. Use meat thermometer until internal temperature reaches 145 or greater).
- Serve with extra glaze and on top of creamy mashed potatoes.
If you’re looking for the how-to video,
check out my Instagram reel for this recipe.
