Sensational Mini Meat Loaves

Mini Meat Loaf Slices

There is something wonderfully soul satisfying about meat loaf in the fall season.  So when a reader from Michigan, named Gerri Lynn, mentioned it had been a considerable length of time since her last meat loaf experience.  I decided this was a perfect time to pull out my trusty recipe of meaty goodness and give it new life.

One item that is most frustrating about traditional meat loaf recipes is the length of time it takes to bake.  Who has time to watch ground meat bake for upwards of 50 minutes?  I sure don’t.  So my solution was to modify the recipe to serve individual sized portions.  This not only cut the cooking time in half, it also will offer a serious cuteness factor when entertaining guests.

Finally, it may seem a little unorthodox to see carrots, scallions and horseradish incorporated into the final product.   I believe it’s a perfect way to inject more vegetables into your youngster’s diet, while taking the flavor factor to the next level.

Sensational Mini Meat Loaves
 
Prep Time
Cook Time
Total Time
 
Recipe Type: Entree
Serves: 4-6 people
Ingredients
  • 1 ½ lb. lean ground beef
  • ½ cup celery, finely chopped
  • ¼ cup carrots, shredded or minced
  • ¼ cup scallions, finely chopped
  • 1/3 cup bread crumbs, seasoned dry
  • ¼ cup sour cream
  • 3 Tbl. horseradish
  • 1 Tbl. Dijon mustard
  • 1 ½ tsp. Worcestershire sauce
  • 1 egg, slightly beaten
  • ½ tsp. salt
  • 1 tsp. cracked black pepper
  • ½ cup ketchup
Instructions
  1. Preheat the oven to 350 degrees. In a large mixing bowl, fold the celery, carrots, scallions, bread crumbs, sour cream, horseradish, Dijon mustard, Worcestershire sauce and egg until completely combined. Next, add the ground beef, salt and pepper to the wet mixture. Mix with a fork to keep the meat light and airy.
  2. Shape into eight evenly sized mini loaves, and place in a baking pan that has been lightly sprayed with cooking spray. Top each loaf with ketchup. Bake the loaves at 350 degrees for 25 – 30 minutes or until completely cooked in the center.
Author's Note
Since I own mini loaf pans, I decided to use them for this recipe. If you do not own such a baking device, evenly spacing the loaves in a 9” x 13” baking pan will be a fine substitute. Also, it is very important to use lean beef for this dish. The beef to fat ratio I used was 93% beef to 7% fat. I tried making this with 80%/20% beef once and the loaves were practically cooked in a sea of fat. Not pretty.

Comments

  1. says

    Hi Cory.
    I make mini meatloaves, free form, without the loaf pans.
    I wrap individual packages in bacon, and they are so elegant and delicious for a dinner party.
    Yours look delicious!
    Stacey Snacks

  2. Connie K says

    wow what a great idea in the mini loaves!!

    i agree with the veggies. my mom used to also add shredded zucchini in addition to the carrots. i loved it, and you can’t even really tell it’s in there!!

  3. says

    I love the mini meatloaf idea. I kind of made these but I let my kids shape the mixture into different shapes. I guess I kind of treated it like a meatball, and we baked them in the oven. They loved it because they helped to make them! I think smaller loaves taste better because you get more of the “browned goodness”

  4. Miss Mary says

    Dang! ~ those loaf pans are CUTE!
    Patty (mom) always let those big ol’ loaves of “ground meat” cook FOREVER! But when it came with a baked potato – who was I to complain. And oh the cold meatloaf sandwiches the following day on white bread with pickles, mayo and mustard ….MOM are you out there?!?! oooooohhhhhh I’m going to have to make these sooooon!

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