The Mini Me Meatloaf
It’s Healthy Comfort Food Week, and we’re celebrating by revamping some of our favorite less-than-healthy comfort-food recipes and making them more fit bottomed! See all the Healthy Comfort Food Week posts here.
Some things, like the meatloaf, are best left alone. It’s the perfect archetype of comfort food. It’s easy, it’s wholesome, it’s inexpensive, and it’s foolproof. Its only disadvantage is how long it takes to bake. Forty-five minutes to an hour can seem like eternity when life gets busy.
The Mini Me Meatloaf takes only fifteen minutes in the oven and is perfectly portioned so that you don’t over comfort yourself — if ya know what I mean. This recipe uses ground beef, but you can substitute turkey burger or pork, or a combo of your favorite ingredients. Oats keep the meatloaf nice and moist, but you may prefer breadcrumbs or cracker crumbs. You’re welcome to get fancy with mushrooms, sautéed onions and different spices, but for a down and dirty meatloaf that sticks to your ribs, keep it basic.
- 1 lb. lean ground beef
- ½ cup oats
- ½ cup chopped onion
- ¼ cup chopped green pepper
- 1 large egg
- ⅜ cup ketchup
- 2 teaspoons Worcestershire sauce
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 tablespoons tomato paste
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- Preheat oven to 400 degrees.
- Spray a 12-cup regular size muffin tin with cooking spray.
- Add all meatloaf ingredients to a large bowl and mix by hand. Set aside
- In a small bowl mix topping ingredients together with a spoon.
- Fill each muffin cup with ¼ cup meatloaf mixture. Press down lightly.
- Baste the top of each mini meatloaf with the tomato topping.
- Bake for 15 minutes, until firm.
Turkey burger may require a few more minutes in the oven bake. Make sure the internal temperature is 165 degrees.
The Mini Me Meatloaf will freeze like a dream.
Does anyone not like meatloaf? —Karen