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5.0 from 90 votes

Mini Meatloaves

Mini Meatloaves cook up in HALF the time of a whole meatloaf - an easy, fast gluten-free recipe made with oats instead of breadcrumbs.

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 8 servings
Calories: 356 kcal
Course: Dinner
Cuisine: American

Ingredients

  • 1 onion grated
  • 1 cup quick oats
  • 1/2 cup milk
  • 2 eggs
  • 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 or barbecue sauce for topping, optional

Instructions

    Cup of Yum
  1. Preheat oven to 400 degrees F. Butter or grease a rimmed baking sheet or casserole dish.
  2. 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.
  3. Add the ground beef (2 lbs.) to the bowl. Mix well- for best results, use hands.
  4. 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).
  5. 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.
  6. 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

  • This recipes yields 8 mini meatloaves. For a smaller batch, the recipe is easily cut in half. To feed a crowd, it's easily doubled.
  • For a larger portion/serving size, make 6 meatloaves from the mixture instead of 8 and bake for a few minutes longer.
  • Make-ahead / freezer directions: After all the loaves have been formed, wrap the ones you don't want to cook right away like burritos in plastic wrap. They can be kept in the fridge for a few days until you are ready to cook, or freezer for up to 6 months. Before cooking, make sure you defrost in the fridge for at least 24 hours to fully unfreeze the meat, otherwise you risk overcooking the outside and undercooking the inside.
  • Ingredient substitutions: Old-fashioned oats can be used instead of quick (let them sit for a couple minutes longer in the milk/egg mixture). 3/4 cup breadcrumbs may be used instead of oats. Lean ground beef, ground turkey, or even ground lamb, or a mix of ground beef/sausage can be used (they will be a little less juicy with leaner meats). Milk can be omitted or replaced with a plant-based milk for a dairy-free version. 1/2 teaspoon more salt can be used in place of soy sauce.

Nutrition Information

Calories 356kcal (18%) Carbohydrates 10g (3%) Protein 23g (46%) Fat 25g (38%) Saturated Fat 9g (45%) Trans Fat 1g Cholesterol 121mg (40%) Sodium 474mg (20%) Potassium 390mg (11%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 91IU (2%) Vitamin C 1mg (1%) Calcium 57mg (6%) Iron 3mg (17%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 356

% 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.