Mini Meatloaves

Mini Meatloaf Loaves, Beets with Greens, Penne with Pesto

I have a great mini loaf pan that makes 8 mini loaf shapes, each about the size (or maybe a little bigger than) a standard muffin pan. Boy and Girl love it when I make their favorite banana muffins in this pan, but it’s also great for individual meat loaves. They cook much quicker than a standard bread pan meatloaf and there’s no slicing required!

Kid-Friendly Quick Meatloaf

for Meatloaf:
2 lbs. ground beef
1/2 cup finely chopped white onion
2 garlic cloves, minced or pressed
1 Tbsp. olive oil
2 beaten eggs
1 cup old-fashioned rolled oats
2 Tbsp. steak sauce
1/2 tsp. oregano
1/2 tsp. basil
salt and pepper to taste

for Glaze:
1/2 cup ketchup
1 garlic clove, pressed or minced
3 Tbsp packed brown sugar
1 tsp. ground mustard
(If you aren’t a fan of sweet sauces, omit the sugar.)

Preheat oven to 350 degrees. Saute onion and garlic in olive oil until soft. Gently mix onion and garlic with beef, eggs, oats, steak sauce, herbs and salt and pepper. Press into 8 mini-loaf tins. Mix remaining glaze ingredients (ketchup, remaining garlic clove, brown sugar, mustard powder) and gently spread over top of meat loaves. Bake at 350 degrees for 40 – 45 minutes or until internal temperature reaches 160 degrees. Let meatloaves sit for 5 minutes before removing from pans to serve.

For a full-sized meatloaf in a regular loaf pan, bake for 60 – 90 minutes or until internal temperature reaches 160 degrees. Let sit for 10 minutes before slicing and serving.