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Meat Loaf Miniatures Recipe

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I do not usually like meat loaf, but my family and I can't get enough of this 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)
XKick-up the flavor
With Johnsonville Italian Sausage.
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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

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Reviews for Meat Loaf Miniatures (12)

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Meat Loaf Miniatures

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Reviewed on Nov. 30, 2011 by dbrooke

This is a staple at our house. Best meatloaf recipe I have.

Reviewed on Sep. 26, 2011 by markarrie

The whole family loved these! We'll definitely be making them again!

Reviewed on Aug. 20, 2011 by vewebber58

These little meat loaves are delicious! I used a generic brand of chex-type corn cereal instead of Crispix, but I just like to trim costs as much as possible and I doubt that the change made any difference in the outcome. I found that these were moist and the seasoning was great! I love my own tried and true recipe for meatloaf, as well as many other recipes....these will be added to my favorites and made often. I appreciate the fact that they can be made ahead of time and frozen, then used as needed. I give the recipe a 5!

Reviewed on Apr. 07, 2011 by saralynnrusher

This is simply the best meatloaf I have ever eaten. I usually double the sauce b/c my 3 boys love extra sauce.

Reviewed on Aug. 03, 2010 by janetquaderer

I was flipping through one of my mother-in-law's magazines and decided to try this recipe one day and it was an instant hit! Have already made it several times!

Reviewed on Jul. 29, 2010 by alto1962

I was disappointed in this recipe. It was bland and dry. Surprised since it has such a high rating. Just seemed like it needed the onion to spice it up and add a bit of moisture. Think I will go back to my old recipe, which is much like this but has onion instead of onion power and is a full size loaf.

Reviewed on Jun. 10, 2010 by kellystirratt

I have been making this meatloaf recipe for years after finding it in the magazine when it was first published. I usually make extra of the ketchup mixture at the request of my children. These are fabulous! Another bounus is that unlike a traditional meatloaf, they cook up so much more quickly since they are made in muffin tins. These freeze wonderfully and are quick and easy to reheat. They are especially delicious on a meatloaf sandwich for the next day's lunch. Yum!

Reviewed on Mar. 30, 2010 by cathrynburke

After 36 years of marriage and a lot of meatloaf, my husband told me last night that this is the best I've ever made! And I make a pretty good meatloaf!

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.

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