Meatloaf miniatures from "taste of home winning recipes cookbook"

Kate Benefiel


these mini meatloaves are an absolute FAVORITE for my husband and me. the sweet ketchup sauce is really awesome. the fact that you can freeze them is a real plus and we take out 5 or so at a time. i usually double the recipe.

pinch tips: How to Use a Meat Thermometer



1-1 1/2 dozen(if you can manage to only have one)



Blue Ribbon Recipe

Notes from the Test Kitchen:
This recipe should be on your "short list" of dishes to serve to a crowd! Super moist and full of flavor, we love them served with mashed potatoes and a cooked veggie.


1 c
3-4 Tbsp
packed brown sugar
1 tsp
ground mustard
eggs, beaten
4 tsp
worcestershire sauce (i used one extra yumm)
3 c
crispix cereal, measured then crushed
3 tsp
onion powder
1/2-1 tsp
seasoned salt
1/2 tsp
garlic powder
1/2 tsp
black pepper
3 lb
lean ground beef(or any mixture you like. i use half beef half turkey)

Directions Step-By-Step

In a large bowl combine the ketchup, brown sugar and mustard. Remove 1/2 cup for topping; set aside. Add eggs, Worcestershire sauce, cereal, and seasonings to remaining ketchup mixture; mix well. Let stand for 5 minutes. Crumble beef over cereal mixture and mix well. Press meat mixture into 18 muffin cups(about 1/3 cup each).
Bake at 375 for 18-20 minutes. Drizzle with reserved ketchup mixture; bake 10 minutes longer or until meat is no longer pink and meat thermometer reads 160. Serve desired number of meatloaves.
Cool remaining loaves; freeze. Transfer to freezer bags; freeze for up to 3 months.
To use frozen meatloaves: Completely thaw in the refrigerator. Place loaves in a greased baking dish. Bake at 350 for 30 minutes or until heated through, or cover and microwave on high for 1 minute or until heated through.

About this Recipe

Course/Dish: Beef, Meatloafs
Main Ingredient: Beef
Regional Style: American
Other Tag: Quick & Easy