Mini Meatloaves

Rating: 4.83 stars
6 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Traditional meatloaf is made with ground beef, pork and veal; here we replace the veal with ground turkey for a tender, flavorful and leaner version of the classic. Baking individual portions in muffin tins speeds cooking, standardizes serving size and produces a moist, delicious main dish.

Wendy Kalen
Source: EatingWell Magazine, Winter 2003

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Recipe Summary

total:
40 mins
Servings:
8

Nutrition Profile:

Nutrition Info
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Ingredients

Directions

  • Preheat oven to 375 degrees F. Coat 8 muffin cups with cooking spray.

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  • Mix beef, pork, turkey, egg, oats, parsley, 2 tablespoons ketchup, milk, onion, salt and pepper in a large bowl.

  • 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 1/2 teaspoon over each mini meatloaf.

  • Place the muffin pan on a baking sheet. Bake the meatloaves until their internal temperature reaches 160 degrees F, 25 to 30 minutes. Pour off fat before serving.

Tips

Baking individual portions of meatoaf in muffin tins speeds cooking, standardizes serving size and produces a moist, delicious main dish.

People with celiac disease or gluten-sensitivity should use oats that are labeled “gluten-free,” as oats are often cross-contaminated with wheat and barley.

Nutrition Facts

Serving Size: 1 mini meatloaf
Per Serving:
210 calories; protein 20.1g; carbohydrates 5.5g; dietary fiber 0.5g; sugars 2.7g; fat 11.8g; saturated fat 4.1g; cholesterol 88.2mg; vitamin a iu 273.9IU; vitamin c 3.8mg; folate 14.8mcg; calcium 34.2mg; iron 1.8mg; magnesium 30.3mg; potassium 343mg; sodium 374.2mg; thiamin 0.3mg; added sugar 1g.
Exchanges:

2 medium-fat meat

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Reviews (4)

Read More Reviews
6 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
EatingWell User
Rating: 5 stars
09/21/2014
Delicious! These are a winter staple in our house! I just quadruple the recipe and we freeze them. They are great out of the freezer on those nights you don't want cook or just don't have the time! Read More
andrea@spikesmedia.com
Rating: 4 stars
10/29/2011
Tasty and Easy I didn't have mini tins so I made one big one instead. I almost always find meatloaf of any kind to be too bland so I added Italian herbs and about 1/3 cup of precooked crumbled bacon. It was a bit on the crumbly side so I probably should have added a bit of milk or egg to compensate for the bacon. Anyway it was super good! Baked the biggie at 400 for an hour. Pros: Tasted good healthy Read More
EatingWell User
Rating: 5 stars
10/30/2011
I made this last night and it was really great! I added some diced celery to mine and next time I might add some other vegetables. Even better for lunch the next day! Read More
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Linda
Rating: 5 stars
02/18/2014
even I can make it I am not a very good cook and had in-laws (who are great cooks) staying with me. I didn't have a regular muffin tin so I used mini muffin tins. When they kept getting up to get more even after dinner was put away I knew I had done well! Pros: great taste easy to make Read More
Tricia Cagle
Rating: 5 stars
10/30/2011
Another keeper! My husband and kids both devoured their mini meatloaf. I made mine with one pound lean ground beef and 8 ounces lean turkey and added some fresh diced red peppers into the mix. Mine needed to cook a little less time than was recommended so just be sure to keep an eye on them towards the end. Read More
EatingWell User
Rating: 5 stars
10/30/2011
Love these!! Very easy to make and taste delicious! Read More
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