Mini Meatloaves

Mini Meatloaves

Baking individual portions in muffin tins speeds cooking, standardizes serving size and produces a moist, delicious main dish that everyone in the family will love.

This is a great recipe to double and freeze leftovers.

Yields: 4 servings (2 muffins each)


  • 16 ounces lean ground beef
  • 8 ounces ground turkey breast
  • 1 large egg, lightly beaten
  • ¼ cup quick-cooking oats
  • ¼ cup chopped fresh parsley
  • ¼ cup ketchup, divided
  • 3 tablespoons low-fat milk
  • 1 small onion, chopped ( ¾ cup)
  • ¾ teaspoon salt
  • ⅛ teaspoon freshly ground pepper
  • 1½ teaspoons Worcestershire sauce


  1. Preheat oven to 375°F.
  2. Coat 8 muffin cups with cooking spray. Mix beef & turkey, egg, oats, parsley, 2 tablespoons ketchup, milk, onion, salt and pepper in a large bowl.
  3. Form the mixture into 8 balls and place in the prepared muffin cups. Combine the remaining 2 tablespoons ketchup and Worcestershire sauce and spread about ½ teaspoon over each mini meatloaf. Place the muffin pan on a baking sheet.
  4. Bake the meatloaves for 25 to 30 minutes. Pour off fat before serving.

Serve with Roasted vegetables and baked potatoes or mashed cauliflower “potatoes”