Mini Meatloaf Recipe
Meatloaf, a classic comfort food, and has been on dinner tables for decades. However, it often receives unfair criticism that ruin it’s potential. I think this dish deserves a second chance! How about a mini meatloaf recipe? This is the perfect size for individual servings!
My son and his wife had me for dinner one night and he served this meatloaf. It was delicious! Moist, flavorful, tender and had a glaze on it that took it over the top.
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This is a moist classic meatloaf recipe, that uses lean ground beef bread crumbs, eggs, ketchup, worcestershire sauce and seasonings. You can substitute ground pork, ground turkey, ground chicken or a combination of ground meats in your meatloaf mixture.
This is my go-to meatloaf recipe now. I still make large meatloaves on occasion, but these mini meatloaves are the perfect size to make and freeze individually. You could make these in muffin pans or mini loaf pans too. Just pull however many you need out of the freezer, and you have an instant meal and they are great for meatloaf sandwiches-my favorite!
The glaze on these mini meatloaves takes them over the top. They are delicious served hot or cold in a sandwich. Serve these up with these easy recipes. potato salad, macaroni salad , cheesy hashbrown casserole.
Why Do People Hate Meatloaf?
One of the main misconceptions about meatloaf is that it is a bland and boring, lacking flavor. A well-seasoned recipe can be incredibly delicious. With the right blend of seasonings, meatloaf can become a mouthwatering combination of flavors that satisfy even the fussiest people.
Dry and Dense: Another reason is that it is dry and dense. This can easily be avoided by using the right ingredients and cooking techniques. Incorporating moist ingredients such as onions, garlic, tomato sauce, into the meat mixture can help retain moisture and create a juicy and tender texture. Also, using a combination of lean and fatty ground meats, along with the right amount of breadcrumbs and liquid, can help to make a flavorful and moist meatloaf.
Appearance: Some people shy away from meatloaf due to its appearance. Meatloaf doesn’t always win points for its beauty, especially when it’s sliced from a larger loaf. However, with this mini meatloaf recipe the presentation is much more appealing.
Limited Creativity: Many think that meatloaf lacks creativity. You can make meatloaf to meet any dietary needs or tastes, or experiment with different types of ground meat, including beef, pork, poultry, or even plant-based alternatives. You can also add a wide range of ingredients such as herbs, spices, vegetables, cheddar cheese, or even sauces to create unique flavor profiles.
Old-Fashioned: Alot of people label meatloaf as old-fashioned. It is true that meatloaf has a nostalgic quality, it still remains a classic for a reason. It’s comforting and hearty, providing a sense of familiarity and nostalgia.
It’s time to set the record straight—meatloaf deserves more respect and recognition. Let’s appreciate its true potential as a flavorful, and comforting meal. Give it a chance, and you might just discover a new appreciation for this classic!
Ingredients needed for Mini Meatloaf Mixture
For the meatloaf you will need:
Ground Beef
Onion
Breadcrumbs
Egg
Milk
Ketchup or tomato sauce
Worcestershire
Garlic Powder
Salt & Pepper
For the glaze you will need:
Brown Sugar
Ketchup
Mustard
Making The Meatloaf
In a large skillet, sautee onions in a little olive oil or a pat of butter until just translucent. Pour milk over breadcrumbs and let soak while your onions are sautéing. In a large mixing bowl gently mix all ingredients just until combined. Form into small loaves, and place on a parchment lined baking sheet. In a small bowl mix brown sugar, ketchup and mustard. Brush 1/2 of glaze over meatloaves. Bake for 35 minutes or until an instant-read thermometer reads 165 degree farenheit.
Storing Meatloaf
Storing Mini Meatloaves: Once you’ve whipped up a batch of these delectable mini meatloaves, you might find yourself wondering about the best way to store them for later. Whether you’re meal prepping for the week or have leftovers from a gathering, proper storage is essential to preserve their freshness and flavor.
Refrigeration: If you plan to consume your mini meatloaves within the next few days, refrigeration is the way to go. First, allow the meatloaves to cool completely at room temperature. Then, wrap each individual meatloaf tightly in plastic wrap or aluminum foil to prevent them from drying out. Place the wrapped meatloaves in an airtight container or a resealable plastic bag before placing them in the refrigerator. They can generally last for up to 3-4 days when stored this way. When reheating, a quick zap in the microwave or a few minutes in the oven can revive their scrumptious flavors.
Freezing: Mini meatloaves also freeze exceptionally well, making them a fantastic make-ahead option for busy days. To freeze, make sure the meatloaves have cooled completely before wrapping each one tightly in plastic wrap and then aluminum foil. Alternatively, you can use freezer-safe containers or resealable plastic bags. Label the package with the date and contents for easy identification. When stored properly in the freezer, mini meatloaves can last for up to 2-3 months without compromising their taste and texture. When you’re ready to enjoy them, allow the meatloaves to thaw in the refrigerator overnight before reheating them in the oven or microwave.
Reheating
Tips for Reheating: When reheating refrigerated or frozen mini meatloaves, it’s essential to ensure they are heated evenly without drying out. If reheating from the refrigerator, microwave them for a short duration, such as 30-45 seconds, and then check their temperature. For frozen meatloaves, it’s best to thaw them in the refrigerator overnight before reheating them in the oven at 350°F for approximately 10-15 minutes or until they reach an internal temperature of 165°F.
With these simple storage tips, you can savor the deliciousness of mini meatloaves even on the busiest days, ensuring that every bite is as flavorful and satisfying as the first.
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Mini Meatloaf Recipe
Ingredients
For Meatloaf
- 2 pound ground beef 80/20 or you can use 90/10
- 1/2 cup onion chopped fine
- 1 cup plain bread crumbs
- 1 large egg
- 1/2 cup milk
- 1 Tbsp Worcestershire sauce
- 1/4 cup ketchup or tomato sauce
- 1 tsp garlic powder
- 1 tsp salt
- 1 tsp pepper
For Glaze
- 1/2 cup ketchup
- 1/4 cup brown sugar
- 1 Tbsp mustard
Instructions
- Preheat oven to 350 degrees ℉. Sautee onions until just translucent. Pour milk over breadcrumbs and let soak while your onions are sautéing. In a large bowl gently mix all ingredients just until combined. Form into 8 small loaves. Place on a baking tray with a rack on top. In a small bowl mix brown sugar, ketchup and mustard. Brush 1/2 of glaze over meatloaves. Bake for 30 minutes. Remove from oven and brush remaining glaze over the meatloaves. Bake an additional 10 minutes.