Mini Meatloaf

I’ve said it before, and I’ll say it again… I love meatloaf! I know, I know. It’s not really a girly food and it’s kinda 1950ish. But I’ve loved it since I was a child [I think!], and I still enjoy it now.

colored ketchupMeatloaf was especially great when colored ketchup was on the market. Anyone else remember that? I thought the purple kind was just the best! It was fun making art with dinner. :) Heinz… if you’re reading this… bring back my colored ketchup! Please and thank you!

Anyways… after a moment of mourning for my beloved ketchup, back to our regularly scheduled programming.

I think meatloaf gets too much of a bad rap for being lumpy and flavorless. If you fall into that camp, then this meatloaf solves all your problems! My family recipe of meatloaf is made in muffin cups, which alleviates the long cooking times and difficult cutting of many of the meatloaftraditional “loaf” meatloaves. It’s small size is handy for a lunchbox or for freezing leftovers. And lumpy or loafy? Not at all! But meat muffins doesn’t  have the same ring as “mini meatloaf,” now does it? And flavorless? Not on your life! This meatloaf has your typical salt and pepper–celery salt, garlic salt, and freshly ground black pepper, mind you, as well as savory sage [in the summer use fresh sage! mmm], tangy Worcestershire sauce, and sharp mustard. There is no lack of flavor in this meatloaf! So put your fears aside and whip up a quick batch of meatloaf for dinner. You’ll be glad you did!

Mini Meatloaf [from Mom]

Ingredients:

  • 1 pound ground beef
  • 1 cup [whole wheat] bread crumbs
  • 1 1/4 cup [skim] milk
  • 1 egg
  • 1/4 cup onion, minced
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon celery salt
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon dry mustard
  • 1/4 teaspoon sage
  • 1 tablespoon Worcestershire sauce

Directions:

Preheat oven to 350 degrees. In a large mixing bowl, beat egg. Then add remaining ingredients and mix well with your hands. Don’t be afraid to get dirty, just wash your hands afterwards! :) Scoop using 1/3 cup measuring cup into a 12 cup muffin tin. Bake for about 30-40 minutes or until cooked thoroughly. Top with ketchup and enjoy!

Click here for the printable version: Mini Meatloaf

Question of the Day: What foods do you miss from your childhood? [Sadly though from googling the colored ketchup I learned it was made from 2000-2006... I wasn't exactly a child then...]

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12 thoughts on “Mini Meatloaf

  1. Joanne

    I’m not really the biggest meatloaf fan, probably because my mom never really made it right. This version sounds awesome though and definitely worth trying.

    Reply
  2. Jenna

    The last time I had meatloat I was blown away–it was so unexpectedly good! I love the idea of making mini versions that I could take for lunch or something.

    Reply
  3. Jen

    I LOVE that you put milk in yours. I do, too. The first time I shared my own recipe with my mother, I got a flat, “There’s no milk in meatloaf.” Well, there is in mine! :)

    Reply
  4. Kylie @ A Hungry Spoon

    As strange as this is, I’m a vegetarian who LOVES meat(less) loaf! I’ve made so many meat loaf recipes with Morningstar veggie crumbles in place of beef–I just love the stuff :) Have you ever tried Rachael Ray’s Cheeseburger Meatloaf? Holy heavens you’ll never try another recipe after that one!

    Hope you’re having a good week :)

    Reply
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