Mini Beef Meatloaf Recipe

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #EverydayBrilliance #CollectiveBias

mini beef meatloaf recipe

Mini Beef Meatloaf with homemade mashed potatoes and peas is one of my favorite fall meals. I like making a big batch for Sunday night dinner and enjoying the leftovers all week, including making a meatloaf sandwich the next day!

If you’re not so much into leftovers, you can made a dozen and freeze the remaining meatloaf for up to two months and enjoy when you have a busy weeknight. Just defrost and reheat in an ovenproof dish for 15 minutes at 350F.

meatloaf

The shredded carrots, onions, rolled oats and eggs are what keeps it moist

mini-meatloaf-beef

Mini Beef Meatloaf cooks in the oven for about 15 minutes at 400F. I recommend using muffin tin liners for quick clean-up. Make sure to drain off the excess fat and liquid when you remove the meatloaf from the pan.

mini-meatloaf-recipe

After which, remove from the oven, add shredded cheese and pop them back in for another 5-7 minutes. Check if the internal temperature has reached 160F and you should be good!

mini-meatloaf

Mini Beef Meatloaf

Makes 12 

 

INGREDIENTS

  • 1/2 cup rolled oats
  • 1 cup milk
  • 3 tablespoons tomato paste
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 2 eggs, lightly beaten
  • 1 onion, shredded
  • 1 carrot, shredded
  • 1.5 lbs lean ground beef
  • Salt + pepper
  • 1/2 cup shredded cheese

 

PREPARATION

  1. Preheat oven to 400F. Line a 12-cup muffin pan with muffin liners.
  2. Mix together oats, milk, tomato paste, mustard, eggs, Worcestershire sauce, carrots, onion in large bowl.
  3. Add beef and season with salt and pepper. Mix well.
  4. Divide meatloaf into your muffin tin.
  5. Spread ketchup on top of each mini loaf.
  6. Bake for 15 minutes, remove. Add shredded cheese to each loaf and put back into the oven for another 5-7 minutes or until the internal temperature reaches 160F.
  7. Remove meatloaf from pan and strain excess fat and juices before putting on a serving plate.

 

peas-carrots

While the mini beef meatloaf was cooking, I boiled up two packages of peas and carrots on the stove, drained and served them up in my Rubbermaid Brilliance container. It made for super easy clean-up because it doubled as a food storage container that I could pop into the fridge after I was done.

meatloaf-mini

Meatloaf is all ready to go!

meatloaf-recipe

Dinner is served

rubbermaid-brilliance

I chose the large and medium containers for their versatility. I love that these containers are 100% leak-proof with an airtight seal and look like little chef prep containers because they are crystal clear with 360-degree pristine clarity.

Rubbermaid Brilliance containers are also stain & odor resistant because of the resin material that it’s made from. They are also BPA-free, dishwasher, microwave and freezer-safe. The containers also stack easily in your fridge with modular space-efficient design. The design also includes built-in vents for easy splatter-resistant microwaving. Just open the latches and keep the lid on to reheat.

rubbermaid

You can find Rubbermaid Brilliance in the Food Storage section of your local Kroger or Fred Meyer store. They will be featured in a freestanding display like the one above!

Want to try it for yourself?

Get $2 off an individual Brilliance container and $4 off a Brilliance set with this limited time offer.

 

  • Andrea Wyckoff

    These mini meatloaves look so delicious! And I agree this is the perfect combo with mashed potatoes and peas. I love the way you’ve got all the dishes organized in these containers too.

  • Denise Johnson

    I’ve never thought of making meatloaf in a muffin pan, but it’s genius! I definitely have to try it sometime! [client]