Speedy Mini Meat Loaves

cathy tate


My passion has always been cooking and baking. Skip to the present.. now disabiled with a degenerative lung/heart disease and rhuematoid arthritis, cooking is not as easy as it once was and has to involve numerous rest periods during each stage of the cooking process. Since there is only my husband and I, I only cook a large family meal once a week when we all get together. This recipie is one of those "during the week meals". It is a combination of some that I've seen and some of my own additions. I must say that to be so easy, they are incrediabily good.

★★★★★ 1 vote
20 Min
30 Min


1 1/2 lb
extra lean ground beef
1 c
italian bread crumbs
3 large
eggs, lightly beaten
3 Tbsp
skim milk
1 large
onion, finely chopped
1 large
garlic clove, finely chopped
1 1/4 tsp
kosher salt
1 tsp
herbs de provance (or thyme)
1/4 tsp
black pepper
6 Tbsp
2 Tbsp
worcestershire sauce
2 tsp
dijon mustard


1Heat oven to 359 degrees. Lightly greese 12-cup muffin pan.
2Combine beef, bread crumbs, eggs, milk, onion, garlic, salt, herbs de provance and pepper in large bowl. Divide mixture amoung muffin cups, pressing meat firmly into pan. Place pan in preheated oven and bake until loaves are firm when pressed lightly in center but not set, 20 to 25 minutes.
3While loaves bake, whisk together ketchup, worchestershire sauce and mustard in small bowl. Remove pan from oven. Brush tops of loaves with ketchup glaze and return pan to oven.
4Bake loaves until glaze has thickened and meat is completely cooked through, approximately 10 minutes longer. Run spatula around edges of muffin cups and pop out meat loaves

About this Recipe

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