quick weeknight mini meatloaf
Happy September everybody! As per usual I’m in negotiations with the hubs on when the Halloween decor goes up.
Keep in mind I’ll be in Europe for a week in October, so I feel like that gives me runway to get ‘er up a little early this year so I have enough time to really enjoy. I mean, right? 🤣
So as I’m already digging into fall and autumn fun, I wanted to explore some hearty fall-ish weeknight meals that were easy and able to be whipped up in a flash, and that’s where these little meatloaves came from. Also, doesn’t that sound weird? Meatloaves? Shouldn’t it be meatloafs? Well anyhow – on with the show.
I will be the first to very loudly admit that this recipe is not revolutionary and that I will probably not be getting a call from my friends at Food & Wine to present it on the cover. BUT – I loved sticking to really straightforward and basic ingredients for this recipe (that you likely already have in pantry / fridge) that really make a nice, bold savory flavor.
The other reason I wanted to post these little meatloaf nuggets was because I think this makes a great base. It’s easy to add whatever you have on hand to this recipe to make it your own – fresh oregano, green pepper, grated carrots, a splash of red-wine – whatever your heart desires!
I’ve also got to holler that these are fab leftover. The flavor only gets better.
I hope you give these a try and let me know what ya think!
Cook Time: 30 minutes
1 lb ground beef
1/2 cup chopped onion
1/4 cup chopped fresh parsley
1/4 cup ketchup + extra squirts for topping
1/4 cup rolled oats or breadcrumbs
1 tbs soy sauce
1/2 tbs salt
1 tsp fresh ground black pepper
1 tsp garlic powder*
*I used my favorite garlic powder from Bloom Organics which you can get 10% off on! Use code GMMSave10.
Preheat the oven to 350 degrees.
Mix all of the ingredients together in a large mixing bowl with a large spoon or your hands (which is how I rock).
Press the meatloaf mixture down firmly into the bowl so that it’s evenly spread. Then make an + sign in the beef so that you have four equal parts. Scoop each part out and place on a baking sheet. Form these into loafs so that they are slightly football shaped.
Pop them in the oven and cook for 30 minutes or until the beef registers at 160 degrees.
Remove them from the oven and let rest for 5 minutes. Serve as a classic meal with creamy mashed potatoes and corn, or switch up the veggies like I did and do some easy roast cauliflower and smashed sweet potatoes (with a touch of maple syrup).
Easy, peasy and I think your whole fam will dig it!
One thought on “quick weeknight mini meatloaf”
I do make meat loaf. I never thought I would, because it’s so American. You’d have to read my bio to know what I’m talking about. But I do always make a meat loaf when I go somewhere and my husband stays home alone. You see, he can’t cook, so I have to leave food he can heat in the microwave. He won’t eat it unless I slice it first. Yes, he would starve to death if I died. But my point is, I really love the idea of these mini loaves! They’re cute! And I think he could manage them in the microwave!!!