Lean Meats

Mini Meatloaves

Posted by Jessie on

12 servings, 1 mini meatloaf per serving

These mini meatloaves are Moore Realistic because they can be made with any lean ground meat – or a combination of lean ground meats. In this version, we’re using 93% lean ground beef, but we’ve also tried a combination of 90% lean ground pork and 93% lean ground beef. If you like chicken, you certainly could try that.

Why else are they Moore Realistic? They freeze well, so you can make a batch when you have time and have a quick meal later. We typically reheat the mini meatloaves in a low-temp oven, but they also microwave well.

muffin tin meatloaf plated with broccoli and a lentil and pasta mixture on a white plate

Ingredients

Here’s what you’ll need for the mini meatloaves:

  • 8 ounces fresh crimini mushrooms, finely chopped in a blender or food processor
  • 1 lb. ground lean meat (90% lean or leaner)
  • 1/2 cup diced onion
  • 1/4 cup grated carrot
  • 1/2 tsp garlic powder
  • 3/4 cup breadcrumbs
  • 1 egg
  • 1/2 tsp oregano
  • 1 tsp parsley
  • 1 tbsp prepared mustard
  • 2 tbsp tomato paste (no salt added)

The mushrooms add moisture, nutrients (hello, extra veggie!), and the elusive umami taste. The recipe also is lower in sodium, with added sodium coming only from mustard and, potentially, your breadcrumbs.

Jars of prepared mustard, parsley, garlic powder, and oregano; tomato paste; ground beef; finely chopped mushrooms; grated carrot in a custard cup; minced onion in a 1/2 cup measuring cup; and breadcrumbs in a 3/4 cup measuring cup

Step-by-Step Instructions

Time needed: 40 minutes

  1. Preheat oven and prepare muffin tin

    Preheat the oven to 350 degrees F. Spray a 12-cup muffin tin with non-stick spray.

  2. Mix first 7 ingredients

    In a mixing bowl, combine mushrooms, meat, onion, carrot, mustard, tomato paste, and bread crumbs. Stir by hand to blend.

  3. Add herbs and egg

    Once the mixture is well combined, sprinkle herbs over mixture and stir in the egg.meatloaf mixture: raw egg on top of ground meat and vegetable mixture in a stainless steel mixing bowl

  4. Use mixer to combine the meatloaf mixture more thoroughly (optional)

    If you have a stand mixer, use it to blend the the mixture more thoroughly.

  5. Fill muffin tins

    Use a 1/3 cup measuring cup to evenly divide the meatloaf mixture among the twelve muffin cups. Cover loosely with foil.

  6. Bake

    Bake covered for 20 minutes and then remove the foil cover. Bake an additional 10 minutes or until internal temperature reaches 165 degrees F.cooked mini meatloaves in muffin tin

This meatloaf recipe was adapted from a recipe by the Mushroom Council.