Ingredients
Scale
For the Meatloaf:
- 1 lb ground beef (or turkey, chicken, or a plant-based alternative)
- 1/2 cup breadcrumbs (use gluten-free if preferred)
- 1/4 cup milk (dairy or non-dairy)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1 tablespoon Worcestershire sauce
- 1/4 cup ketchup (for topping)
Instructions
Prepare the Meatloaf Mixture
- Preheat the Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly grease a muffin tin.
- Mix the Ingredients: In a large mixing bowl, combine the ground meat, breadcrumbs, milk, chopped onion, garlic, dried herbs, salt, pepper, and Worcestershire sauce. Use your hands or a spoon to mix everything together until well combined. Be careful not to overmix to keep the meatloaf tender.
- Form the Mini Loafs: Divide the meat mixture into 6 equal portions. Roll each portion into a ball and shape it into a small loaf. Place the loaves on the prepared baking sheet or muffin tin.
- Top with Ketchup: Spread a little ketchup on top of each meatloaf to give it a delicious glaze while baking.
Bake the Meatloafs
- Bake: Place the baking sheet or muffin tin in the preheated oven and bake for 40-45 minutes, or until the meatloafs are fully cooked through and reach an internal temperature of 160°F (71°C).
- Cool: Remove the mini meatloafs from the oven and let them rest for a few minutes before serving.
- Prep Time: 15 min.
- Cook Time: 45 min.
Nutrition
- Serving Size: 6 mini meatloafs
- Calories: 250 kcal
- Fat: 12g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 22g