I grew up eating meatloaf. But then again, who hasn’t? What I never really liked about traditional meatloaf was how long it took to cook and how only the top and ends got browned and crunchy with flavor. I also think that a slice of meatloaf is somewhat unappealing. Anyways, one night after getting home late from work, I decided to make two smaller meat loaves instead of the traditional single larger loaf and the cooking time decreased significantly. Well one night after getting home late from work again, I decided that if i put the meat in the muffin pan that surely it would cook even faster. EUREKA! I was right. What I also liked about baking the meatloaf this was is that it was perfectly portioned, each “muffin” had its own crunchy topping, and it looked cute! I’ve been making them this way ever since.

A few things to note about this recipe. I got this recipe from my momma. The only thing I do differently is use a different BBQ sauce from my mom and I’ll occasionally add diced green or red pepper. Oh, and the muffin baking method of course. So if you like this recipe, all the props go to her. 🙂

Mini Meatloaves

Ingredients

1 lb ground beef
1 lb ground turkey
1 onion, finely diced
breadcrumbs
1 egg
2-3 tablespoons Worcestershire sauce
1/4 ketchup
1/4 BBQ sauce
salt and pepper

Directions

In a bowl, combine ingredients and mix well until all meat is seasoned and with enough breadcrumbs to make it hold together.

Shape into balls and fill into greased muffin pan.

Brush each meat muffin with ketchup and BBQ sauce.

Bake in a 350° oven for about 30 minutes, or until meat is cooked through.

Enjoy with Creamy Mashed Potatoes!

Much love,

M