Description
These mini meatloaves are tender, juicy, and perfect for the whole family! Made without eggs or breadcrumbs, they’re a great option for those with allergies. A simple oat mixture keeps them moist, while a tangy glaze adds the perfect finishing touch.
Ingredients
Units
Scale
For the Meatloaf:
- 1 cup quick oats
- 1/2 cup milk
- 2 pounds lean ground beef
- 1/2 cup finely shredded carrot (optional)
- 1/4 cup shredded onion
- 1/4 cup ketchup
- 1 teaspoon mustard
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Glaze:
- 1/4 cup ketchup
- 1/4 cup coconut sugar (or brown sugar)
- 1 tablespoon Worcestershire sauce
- 1/2 tablespoon mustard
Instructions
- Prepare the oven & pan:
- Preheat oven to 375°F (190°C).
- Line a baking sheet with parchment paper.
- Soak the oats:
- In a large bowl, combine oats and milk. Let sit for 5 minutes.
- Make the meat mixture:
- Add ground beef, shredded carrot, onion, ketchup, mustard, salt, and pepper. Mix until combined.
- Shape the loaves:
- Divide mixture into 8 equal portions and form into mini loaves.
- Place them on the prepared baking sheet.
- Bake:
- Bake for 25 minutes.
- Prepare the glaze:
- While the meatloaves bake, whisk together ketchup, coconut sugar, Worcestershire sauce, and mustard.
- Glaze & finish baking:
- Spoon 1 tablespoon of glaze over each mini meatloaf.
- Return to the oven and bake for 5-7 minutes.
- Rest & serve:
- Let the meatloaves rest for 10 minutes before serving.
- Garnish with fresh parsley, if desired.
Notes
- Substitute ground turkey for a leaner option.
- Use almond milk for a dairy-free version.
- Serve with mashed potatoes or roasted vegetables for a complete meal.
Nutrition
- Serving Size: 1 mini meatloaf
- Calories: 280
- Sugar: 6g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 70mg