Description
Mini meatloaves brim with savory comfort without eggs, creating a simple weeknight dinner solution. Packed with ground beef, breadcrumbs, and herbs, these individual portions deliver hearty flavor you’ll crave again and again.
Ingredients
Scale
Meat and Protein:
- 2 pounds (907 grams) lean ground beef
Binding and Moisture Ingredients:
- 1 cup (240 milliliters) quick oats
- 1/2 cup (120 milliliters) milk
Vegetables and Seasoning:
- 1/4 cup (60 milliliters) shredded onion
- 1/2 cup (120 milliliters) finely shredded carrot (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon mustard
- 1/4 cup (60 milliliters) ketchup
Glaze Ingredients:
- 1/4 cup (60 milliliters) ketchup
- 1/4 cup (60 milliliters) coconut sugar (or brown sugar)
- 1 tablespoon (15 milliliters) Worcestershire sauce
- 1/2 tablespoon (7.5 milliliters) mustard
Instructions
- Prepare the cooking environment by heating the oven to 375°F (190°C) and lining a baking sheet with parchment paper for easy cleanup and non-stick surface.
- Create a moisture base by soaking rolled oats in milk for 5 minutes, allowing them to soften and absorb liquid for better texture.
- Develop the meatloaf mixture by combining ground beef with shredded carrot, diced onion, ketchup, mustard, salt, and pepper. Thoroughly blend ingredients to ensure even distribution of flavors.
- Carefully portion the meat mixture into 8 equal mini loaves, shaping them with gentle hands to maintain a compact and uniform size on the prepared baking sheet.
- Slide the baking sheet into the preheated oven and cook the mini meatloaves for 25 minutes, allowing the meat to cook through and develop a rich, golden exterior.
- While the meatloaves are baking, craft a tangy glaze by whisking together ketchup, coconut sugar, Worcestershire sauce, and mustard to create a complex, sweet-savory coating.
- Remove the partially cooked meatloaves and generously brush each mini loaf with the prepared glaze, then return to the oven for an additional 5-7 minutes to caramelize and intensify the flavor profile.
- Allow the meatloaves to rest for 10 minutes after removing from the oven, which helps redistribute internal juices and ensures a moist final result. Optionally, garnish with fresh chopped parsley for a touch of color and freshness before serving.
Notes
- Use quick-cooking or rolled oats to ensure they soften properly and bind the meat mixture without eggs.
- Soak oats in milk for at least 5 minutes to create a moisture-rich, cohesive texture that replaces egg’s binding properties.
- Grate carrots finely to help retain moisture and add subtle sweetness without compromising the meat’s texture.
- Choose lean ground beef (85/15 or 90/10) to prevent excess grease while maintaining a juicy meatloaf consistency.
- Substitute coconut sugar with honey or maple syrup for a different flavor profile and caramelization effect.
- Swap Worcestershire sauce with soy sauce or tamari for a gluten-free option that maintains umami depth.
- Allow meatloaves to rest after baking to help them set and make slicing easier without falling apart.
- Experiment with ground turkey or plant-based meat alternatives for diverse dietary needs while keeping similar cooking techniques.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 365
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 2 g
- Protein: 24 g
- Cholesterol: 90 mg