Mini Meatloaves
User Reviews
5
Mini Meatloaves
Description
Mini Meatloaves bring together 80/20 ground beef with grated onion, quick oats, milk, eggs, kosher salt, black pepper, and soy sauce to form a moist, well-seasoned mixture. After combining, the mixture is divided into eight equal portions shaped like loaves. The oats help soak up moisture and bind the meat, maintaining a tender texture. The meatloaves are cooked in a greased baking dish at 400°F until done and can be glazed with ketchup or barbecue sauce if desired.
These individual meatloaves are convenient for portion control and can be prepared ahead of time. They serve well as a main dish paired with vegetables or mashed potatoes.
They can be scaled easily by halving or doubling the ingredients. For larger servings, make six instead of eight loaves and adjust the cooking time slightly. After shaping, the loaves are freezable either raw or cooked for meal prep. Substitutions include using old-fashioned oats or breadcrumbs, various lean meats, or omitting milk.
Ingredients
- 1 onion grated
- 1 cup quick oats
- 1/2 cup milk
- 2 egg
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 teaspoons soy sauce (gluten-free if necessary)
- 2 lbs. ground beef preferably 80/20
- ketchup for topping, optional, or barbecue sauce
Instructions
- Preheat oven to 400 degrees F. Butter or grease a rimmed baking sheet or casserole dish.
- In a large bowl, add the grated onion, quick oats (1 cup), milk (1/2 cup), 2 eggs, kosher salt (1 teaspoon), black pepper (1/2 teaspoon), and soy sauce (2 teaspoons) and mix until well combined. Allow to sit for 3-5 minutes while the oats absorb some of the moisture.
- Add the ground beef (2 lbs.) to the bowl. Mix well- for best results, use hands.
- Divide the mixture into eight parts and form them into loaf shapes. (I like to flatten the mixture in the bowl and use a knife to portion it out into 8 "wedges," kind of like slicing a cake, to get even amounts).
- At this point, you can wrap the mini meatloaves in plastic wrap or flash freeze to store in the freezer, or refrigerate until you're ready to bake (see notes for more info on this). Otherwise, proceed to cooking.
- Place the mini meatloaves on the prepared baking sheet or casserole dish (as many as you want to cook - if frozen, defrost completely before cooking). Bake at 400 degrees F for 25 minutes (or until the internal temperature is 160 degrees).
Notes
- The recipe yields eight mini meatloaves; halve the recipe for fewer servings or double it to feed more.
- For larger individual loaves, form six instead of eight and increase baking time slightly.
- Wrap unbaked loaves in plastic wrap for refrigeration or freeze up to six months; defrost fully in the refrigerator before baking.
- Old-fashioned oats or breadcrumbs can substitute quick oats; various ground meats like turkey or lamb are suitable alternatives.
- Milk can be replaced with plant-based milk or omitted for dairy-free variations.
- Additional salt can replace soy sauce if preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 356 kcal
% Daily Value*
| Calories | 356kcal | 18% |
| Carbohydrates | 10g | 3% |
| Protein | 23g | 46% |
| Fat | 25g | 38% |
| Saturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 121mg | 40% |
| Sodium | 474mg | 20% |
| Potassium | 390mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 91IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 57mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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