Meat Loaf Miniatures Recipe
- 1 cup ketchup
- 3 to 4 tablespoons packed brown sugar
- 1 teaspoon ground mustard
- 2 large 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)
- 1. 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.
- 2. 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 thermometer reads 160°.
- 3. Serve desired number of meat loaves. Cool remaining loaves. Transfer to freezer bags; seal and freeze for up to 3 months.
- 4. 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.
1 each: 165 calories, 6g fat (2g saturated fat), 61mg cholesterol, 305mg sodium, 11g carbohydrate (4g sugars, trace fiber), 16g protein
Reviews for Meat Loaf Miniatures
"These are delicious! My children love the ketchup sauce so much I have to make extra. It's great to have these in the freezer when I don't have time or a plan for supper-if they last long enough. My picky teenage son loves them so much he eats them for a snack. As for the messy cleanup I found a way around that. Line a baking sheet with foil and make muffin size mounds. They can be baked the same way but when done you can throw away the foil instead of trying to scrub out muffin pans."
"We did not care for these. I love the idea of muffin cups and we really liked the ketchup sauce on top of the muffins, but the meatloaf itself had too strong of a cereal flavor. The Crispix cereal overwhelmed the meatloaf. If I were to make again, I would substitute bread crumbs instead."
"Due to husband's heart surgery, we use 3lbs of 93% lean ground beef, so I adjusted for moistness by using 1/4 c ketchup plus 1 bottle (12oz) chili sauce. We use a scant 3 TBSP of brown sugar; rest of ingredients as given on recipe above. Super successful using silicone muffin cups (we found these at Walmart) in the muffin pans and a scoop to measure meat evenly. This yields 24 meatloaf muffins. These freeze and reheat so well. An absolute 5-Star favorite!!"
"Flavorful but the CLEANUP was HORRENDOUS! Way too many good recipes to make this one again using muffin cups! And I used 95/5 ground beef. Very upsetting."
"Quite a bit more than 18 muffins."
"made these for my family!! they where awesome! with some mashed potatoes and English peas!! my family loved them!!"
"Grate a large carrot and onion in it. Omit the cereal and use small amount of Panko bread crumbs. I use Peter Lugers Steak sauce instead of ketchup."
"I saw this recipe on my Facebook feed and made it for dinner last night. I don't usually like ketchup based meatloaf but followed the recipe and I'm glad I did. By far the best meatloaf ever. So glad that I did so simple and very good. Instead of the muffin pan I used mini loaf pans that I have. Yielded 24 mini meat loafs. And the recipe made enough for another meal, freezing the leftovers.Thanks for the great recipe!"
"Delicious recipe. I substituted Morning Star crumbles for the ground beef. I mixed in the Rhubarbecue Sauce that was featured in the April/May Taste of Home Issue. I served it for lunch with a mixed green salad."
"I made this last night for a ladies group. I real hit. I filled them half way baked for 10 minutes. I tested temp and they were done. I removed from muffin pans to a paper towel to drain, then put them back into a new muffin pan lined w foil cups. Then topped them w mashed potatoes and a little sprinkling of cheddar cheese. Put back in oven until we were ready to serve. I will make these again for sure."
"due to the reviews below I doubled the sauce, used 7 t of brown sugar...too much for my taste, not a fan of "sweet meats." Used a jumbo muffin pan, excellent and 1 lb ground beef, 2 lbs ground turkey. paired w/mashed potatoes."
"Without a doubt, the most flavorful meat loaf I ever ate. I was doubtful about the brown sugar and Crispix, but WOW, what a treat! I could eat these like candy!!"
"This is a staple at our house. Best meatloaf recipe I have."
"The whole family loved these! We'll definitely be making them again!"
"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!"
"This is simply the best meatloaf I have ever eaten. I usually double the sauce b/c my 3 boys love extra sauce."
"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!"
"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."
"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!"
"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!"
"I used 82% beef and these came out excellent. They weren't dry at all. The Crispix were a great touch. Definitely a keeper!"
"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."
"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."
"This is without a doubt the best meatloaf I have ever had."
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.