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Meat Loaf Miniatures Recipe

Meat Loaf Miniatures Recipe photo by Taste of Home

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I do not usually like meat loaf, but my family and I can't get enough of these little muffins topped with a sweet ketchup sauce. They are the perfect portion size. This recipe requires no chopping, so it's quick and easy to make a double batch and have extras for another day. They're great to give to new moms, too. —Joyce Wegmann, Burlington, Iowa

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Meat Loaf Miniatures Recipe

Prep: 20 min. Bake: 30 min.

Yield: 18 Servings

20 30 50

Ingredients

1 cup ketchup
3 to 4 tablespoons packed brown sugar
1 teaspoon ground mustard
2 eggs, lightly beaten
4 teaspoons Worcestershire sauce
3 cups Crispix cereal, crushed
3 teaspoons onion powder
1/2 to 1 teaspoon seasoned salt
1/2 teaspoon garlic powder
1/2 teaspoon pepper
3 pounds lean ground beef (90% lean)

Directions

In a large bowl, combine the ketchup, brown sugar and mustard. Remove 1/2 cup for topping; set aside. Add the eggs, Worcestershire sauce, cereal and seasonings to remaining ketchup mixture. Let stand for 5 minutes. Crumble beef over cereal mixture and mix well.
Press meat mixture into 18 muffin cups (about 1/3 cup each). Bake at 375° for 18-20 minutes. Drizzle with reserved ketchup mixture; bake 10 minutes longer or until meat is no longer pink and a meat thermometer reads 160°.
Serve desired number of meat loaves. Cool remaining loaves; freeze. Transfer to freezer bags; seal and freeze for up to 3 months.
To use frozen meat loaves: Completely thaw in the refrigerator. Place loaves in a greased baking dish. Bake at 350° for 30 minutes or until heated through, or cover and microwave on high for 1 minute or until heated through. Yield: 1-1/2 dozen.

Nutritional Facts 1 serving (1 each) equals 165 calories, 6 g fat (2 g saturated fat), 61 mg cholesterol, 305 mg sodium, 11 g carbohydrate, trace fiber, 16 g protein.

Originally published as Meat Loaf Miniatures in Quick Cooking January/February 2001, p29

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Meat Loaf Miniatures

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(11-14) of 14 reviews

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Reviewed on Mar. 09, 2010 by touloumis

I used 82% beef and these came out excellent. They weren't dry at all. The Crispix were a great touch. Definitely a keeper!

Reviewed on Dec. 16, 2009 by scrambledwithcheese

I thought these were decent, but fairly dry. If I make them again I would double the amount of sauce, and probably use 82% lean beef rather than the 93% just due to the dryness.

Reviewed on Aug. 21, 2008 by geralynhodges

My husband and kids cannot get enough of this recipe. My mother-in-law now makes them and freezes them in small portions for meals for she and her husband. My only complaint is that it is slightly messy. I would also suggest doubling the sauce because we love extra sauce on ours and this recipe just doesn't seem to make enough sauce.

Reviewed on Jun. 16, 2008 by bunnytoes22

This is without a doubt the best meatloaf I have ever had.

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