Mini Meatloaves
These Mini Meatloaves are a quick, kid-friendly dinner that delivers all the comfort of classic meatloaf in a faster, easier way.
Ingredients
- 1 pound ground beef
- ⅔ cup bread crumbs
- ½ cup marinara sauce
- ⅓ cup shredded parmesan cheese
- 1 egg
- 1 teaspoon fresh parsley, chopped
Instructions
- Preheat your oven to 375°F and line a baking sheet with parchment paper.
- In a large bowl, combine the ground beef, breadcrumbs, marinara sauce, shredded parmesan, parsley, and egg. Mix gently until everything is evenly incorporated, don’t overwork the meat.
- Divide the mixture into 4 equal portions. Form each one into a small oval loaf and flatten slightly so they cook evenly. Place the loaves on the prepared baking sheet.
- Bake for 25 minutes, or until the internal temperature reaches 160°F.
- Brush the tops with ketchup or BBQ sauce, if desired. Garnish with extra parsley and serve warm.
Nutrition
Notes
- Don’t over mix the meat: Overworking the mixture can make the mini meatloaves dense. Mix just until everything is combined.
- Flatten the loaves slightly: Wider, flatter mini meatloaves cook more evenly and won’t dry out in the center.
- Check doneness with a thermometer: Aim for 160°F for beef. A thermometer helps avoid over baking.
- Let them rest before serving: A brief 5-minute rest helps the juices settle and keeps each loaf moist.
- Use parchment for easy cleanup: Lining the baking sheet prevents sticking and makes cleanup simple.
- Customize the topping: Add ketchup, BBQ sauce, or marinara during the last few minutes of baking so it caramelizes perfectly.
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