Muffin tin mini meat loaves

An easier, quicker, more fun way to make/enjoy meatloaf? Yes please! These were just like the classic comfort food meal your mama used to make, but better. These cook much faster and make it easier to portion control your dinner. Plus, leftovers! My mom always served meatloaf with mashed potatoes and peas or a peas and carrots mixture. Frozen vegetables aren’t the healthiest or greatest, but it’s just the way we do meatloaf in this house ha! I’d also recommend fresh green beans or asparagus, but always mashed potatoes

What you will need:

Meat loaf:
• 1lb ground beef
• 1 egg
• 1/2 cup milk
• 1 cup bread crumbs
• 1tbsp garlic powder
• 1 tbsp Worcestershire sauce
• 1tbsp ketchup
• 1/2 yellow onion

Sauce topping:
• 2 tbsp brown sugar
• 1/4 cup ketchup
• 1tbsp red wine vinegar

1. Combine the ingredients for your meatloaf in a medium sized bowl

2. Mix them all together with clean hands. That’s right, your hands! I find that’s the best way to get everything mixed up together. So, go ahead and get your hands messy!

3. Spray a muffin tin generously with non-stick spray

4. Fill each tin with your meat mixture

5. Bake at 350°F for 15 minutes

6. Combine your ingredients for the topping while the meatloafs are baking

7. Top each mini loaf with your sauce topping once they are finished baking for the initial 15 minutes

8. Bake again at 350°F for another 15 minutes

9. Serve with your favorite sides and enjoy!