Mini Meatloaf Recipe without Eggs Recipe

Introduction

This Mini Meatloaf Recipe without eggs is a simple, flavorful dish perfect for weeknight dinners. Made with lean ground beef and a tasty homemade glaze, these individual meatloaves are easy to prepare and bake. They’re moist, juicy, and kid-friendly, making them a great family meal option.

Ingredients

• 1 cup quick oats
• 1/2 cup milk
• 2 pounds lean ground beef
• 1/2 cup finely shredded carrot (about one medium carrot, optional)
• 1/4 cup shredded onion
• 1/4 cup ketchup
• 1 teaspoon mustard
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• For the glaze:
• 1/4 cup ketchup
• 1/4 cup coconut sugar (or substitute brown sugar)
• 1 tablespoon Worcestershire sauce
• 1/2 tablespoon mustard

Instructions

1. Step 1: Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. If you have a wire rack, place it on top of the parchment paper.
2. Step 2: In a large bowl, add the milk to the oats and let them soak for 5 minutes.
3. Step 3: Add the ground beef, shredded carrot, shredded onion, ketchup, mustard, salt, and pepper to the oats. Mix gently until just combined.
4. Step 4: Divide the mixture into 8 equal portions. Shape each into a round loaf and flatten slightly. Arrange the loaves on the prepared baking sheet.
5. Step 5: Bake for 25 minutes. While baking, mix together ketchup, coconut sugar, Worcestershire sauce, and mustard in a small bowl.
6. Step 6: Remove the meatloaves from the oven and spoon about a tablespoon of the glaze over each. Return to the oven and bake for another 5–7 minutes.
7. Step 7: Let the meatloaves rest for 10 minutes before serving. Garnish with freshly chopped parsley if desired.

Tips & Variations

• Use lean ground beef (80/20) for a juicy but less greasy meatloaf.
• If available, bake the meatloaves on a wire rack to allow grease to drip and get a crisper exterior.
• Avoid over mixing the meat mixture to keep the meatloaf tender, not dense.
• Try substituting shredded onion with 1/2 teaspoon onion powder for picky eaters.
• Pulse oats briefly in a food processor for a finer texture if preferred.
• Leftover mini meatloaves are great for sliders, pita sandwiches, or crumbled over pizza and soups.
• Use a meat thermometer to check doneness: internal temperature should reach 160 degrees Fahrenheit.

Storage

Store leftover meatloaves in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in the microwave or oven until heated through. These also freeze well—wrap individually and freeze for up to 2 months. Thaw overnight before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this meatloaf without oats?

Yes, you can substitute oats with bread crumbs or crushed crackers. Oats act as a binder and add fiber, but bread crumbs work well too.

Is it necessary to soak the oats in milk?

Soaking oats helps them absorb moisture, creating a better texture and binding the meatloaf together. Skipping this step may result in a firmer meatloaf.

Mini Meatloaf Recipe without Eggs Recipe

Pin Recipe

Print Recipe

★★★★★

4.6 from 119 reviews

This Mini Meatloaf Recipe without eggs is a delicious and easy-to-make dish featuring lean ground beef, oats, and a flavorful homemade glaze. Baked until perfectly tender and slightly crisp on the outside, these individual meatloaves are perfect for family dinners or meal prepping, offering a healthy twist on a classic comfort food.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 32 minutes
• Total Time: 42 minutes
• Yield: 8 mini meatloaves 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Meatloaf:

• 1 cup quick oats
• 1/2 cup milk
• 2 pounds lean ground beef (80/20)
• 1/2 cup finely shredded carrot (about one medium carrot, optional)
• 1/4 cup shredded onion
• 1/4 cup ketchup
• 1 teaspoon mustard
• 1 teaspoon salt
• 1/2 teaspoon black pepper

For the Glaze:

• 1/4 cup ketchup
• 1/4 cup coconut sugar (or brown sugar as a substitute)
• 1 tablespoon Worcestershire sauce
• 1/2 tablespoon mustard

Instructions

1. Preheat the Oven: Preheat your oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper. If available, place a wire rack on top of the parchment to allow grease to drip away from the meatloaves for a crisper exterior.
2. Prepare Oats and Milk: In a large bowl, combine the quick oats and milk, letting them soak for 5 minutes to soften the oats and help bind the meatloaf mixture.
3. Mix the Meatloaf Ingredients: Add the lean ground beef, shredded carrot, shredded onion, ketchup, mustard, salt, and black pepper to the soaked oats. Gently mix everything together until just combined, taking care not to overmix to keep the meatloaf tender and light.
4. Form Mini Meatloaves: Divide the meat mixture evenly into 8 portions. Shape each portion into a round loaf slightly flattened on top, and place them on the prepared baking sheet or wire rack.
5. First Bake: Bake the mini meatloaves in the preheated oven for 25 minutes, allowing them to cook through and begin to brown.
6. Prepare the Glaze: While baking, whisk together ketchup, coconut sugar, Worcestershire sauce, and mustard in a small bowl until smooth and combined.
7. Apply Glaze and Finish Baking: Remove the meatloaves from the oven and spoon about one tablespoon of the glaze over each loaf. Return them to the oven and bake for an additional 5 to 7 minutes, letting the glaze caramelize slightly.
8. Rest the Meatloaves: Once baked, let the mini meatloaves sit for 10 minutes to allow the juices to redistribute evenly, ensuring juicy loaves.
9. Serve: Garnish with freshly chopped parsley if desired, and serve immediately. These mini meatloaves are great as is, or can be turned into sliders or added to other dishes.

Notes

• Use lean ground beef (80/20) to keep the meatloaf juicy without excess grease.
• If available, cook the meatloaf on a wire rack over a baking sheet to let grease drip away and achieve a crispier crust.
• Avoid overmixing the meat mixture to prevent a dense meatloaf texture.
• Always let the meatloaves rest for at least 10 minutes after baking to allow juices to redistribute for maximum moisture.
• Leftover mini meatloaves can be repurposed as sliders, packed in pitas, crumbled onto pizzas, or added to soups for versatile meals.
• Use a meat thermometer to check that the internal temperature reaches 160°F (71°C) for safe consumption.
• If preferred, substitute the shredded onion with half a teaspoon of onion powder for picky eaters.
• For smaller oat pieces, pulse the quick oats for 1-2 seconds in a food processor before mixing.

Keywords: mini meatloaf, meatloaf without eggs, easy meatloaf recipe, baked meatloaf, individual meatloaves, healthy meatloaf