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Mini Meatloaf Recipe without Eggs Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://tastybella.com/mini-meatloaf-recipe-without-eggs-recipe/