Quick & Easy Mini Meatloaves
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • 1 can (8 ounces) Hunt’s Tomato Sauce (this is actually my husband's favorite brand!)
  • 3 tablespoons firmly packed brown sugar
  • 1 tablespoon spicy brown mustard
  • 1 pound ground chuck beef (80 percent lean)*
  • 1 can (14.5 ounces) petite diced tomatoes (like Hunt's), drained
  • ⅓ cup finely chopped yellow onion
  • ¾ cup dairy-free Italian-style bread crumbs (gluten-free, if needed)
  • 1 egg, beaten
  • ⅛ teaspoon salt
  • ⅛ teaspoon ground black pepper
Instructions
  1. Preheat your oven to 400ºF and lightly spray 6 muffin cups with cooking spray.
  2. In a small bowl, whisk together the tomato sauce, brown sugar and mustard.
  3. Place the beef, diced tomatoes, onion, bread crumbs, egg, salt, and pepper in a large bowl and stir with a fork just until all ingredients are well distributed. Add ¼ cup of reserved sauce mixture and briefly stir incorporate. Divide the meat mixture between the prepared muffin cups.
  4. Place the muffin pan on a baking sheet and bake for 25 minutes or until no longer pink in the centers (165ºF).
  5. Top each mini meatloaf with 2 tablespoons of sauce and bake 5 minutes more or until the sauce is set.
  6. Serve with the remaining sauce.
Notes
*If you opt to use ground turkey, I recommend adding ½ tablespoon Worcestershire sauce.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/quick-easy-mini-meatloaves