Mini Meatloaves

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If you’ve read my blog for a while, you’ll probably have noticed that I like the freeze things.  Partly because it helps me deal with recipes that usually serve four, when it is just us two; but also because it helps me plan meals during busy weeks.  Just take them out of the freezer the night before and then bake for about 30 minutes when you are ready for dinner.

Therefore, when friends of ours welcomed a baby a few months ago, I popped a couple of these into their freezer for convenience.  And I’m pleased to say they are new parent approved!

I’ve adapted the recipe from Cooking Light’s recipe for mini meatloaves that my mom sent to me a few years ago, after they were a hit back home.  To write this post, I did record the measurements; but normally I don’t measure anything besides the ketchup.  So, the recipe is pretty flexible to suit your personal tastes (or what is in your pantry).  There have been times I’ve forgotten the egg (that made it crumbly but didn’t really affect the taste); and this time I’m using horseradish cream instead of regular horseradish since that is what is open in my fridge.  The cooking temp is also a little bit flexible, as long as you adjust the time.  I bake mine at 400° F because that is the temperature that I’m also cooking other vegetables for the meal.

Here is what you will need:

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Chop the onion and shred carrot.

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Saute in oil until translucent

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If you are going to save any of the meatloaves for later, cool the carrots and onions completely before mixing.  I put them in a bowl in the fridge to accelerate this process.

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Crumble the beef into the bowl and then add: garlic, oregano, parsley, egg.

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Loosely mix and add ketchup, bread crumbs, and cheese.

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Divide meat mixture into four equal portions and shape into small loaves.  [You can get five portions if you need to.  Just lower the cooking time since they will be slightly smaller.]

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If you are going to save some for later, wrap in cling film and then place in a resealable sandwich bag, and place in the freezer.

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Top loaves with 2 tbsp of ketchup and bake in 400° F (200° C) oven for 25-35 minutes.

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Recipe serves 4

  • 1 lb (400 g) of lean ground (mince) beef
  • onion, chopped
  • carrot, shredded
  • 1 tbsp of oil
  • 2 tbsp dried parsley
  • 1 tsp garlic
  • 1 tsp oregano
  • 1 egg
  • 1/2 cup of ketchup, divided
  • 1 tbsp of dijon mustard
  • 1 tbsp of horseradish
  • 1/2 cup of bread crumbs
  • 4 oz of cheese, shredded
  1. Preheat oven to 400° F (200° C)
  2. Chop the onion and shred the carrot.  Saute in oil until the onion is translucent.  Put into a bowl to cool.
  3. Crumble beef into the bowl and add in: parsley, garlic, oregano, and egg.  Mix loosely.
  4. Add in 1/4 cup of ketchup, mustard, and horseradish.  Continue to mix gently.
  5. Add the breadcrumbs, mix.  Then the cheese and mix again.  If the mixture is feeling too dry you can add more bread crumbs.
  6. Divide the meat into four equal sections (you can get in a 5th portion if you need to) and shape into small loaves.
  7. Top loaves with 2 tbsp of ketchup and bake in the oven for 25-35 minutes.

About Leslie@myfoodhistorytravelblog

Hey! I'm an American living in the UK with a passion for food, history, and travel. You can follow my experiences at myfoodhistorytravelblog.com (not a creative title - but you know what you'll be getting).
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