This Mini Meatloaf Recipe is the best I've ever tried! The meatloaves are tender, flavorful, and modernized with 'hidden' veggies for an added nutritious boost.
VEGGIE PREP: Peel and grate carrots (on the large holes of a box grater). Finely chop mushrooms and onion or pulse in a food processor.
COOK: In a large skillet over medium-high heat, add olive oil. Once hot, add onion, garlic, mushrooms, and carrots. Sauté until veggies are tender and liquid has fully evaporated, about 5-7 minutes. Let cool for 5-10 minutes in a large bowl.
OVEN PREP: Preheat oven to 375°F (190°C) and generously grease a regular-sized muffin tin with nonstick spray.
COMBINE: To the cooled veggies, add all remaining meatloaf ingredients. Mix gently with hands. Avoid over-mixing to avoid dense loaves.
BAKE: Divide the mixture evenly into the prepared muffin tin. (You'll use about a packed full ¼ cup per cavity.) Bake for 15 minutes. Meanwhile, mix glaze ingredients with a pinch of salt and pepper. Glaze meatloaves evenly (use all the glaze) and return to oven for another 15 minutes.
ENJOY: Rest meatloaves for 5 minutes and then carefully lift out with a fork (use a knife to loosen edges if needed). Enjoy hot!
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Notes
Note 1: Panko: This is a type of Japanese breadcrumb known for its light, airy texture. Typically found next to breadcrumbs in the grocery store. You can swap regular dried breadcrumbs in this recipe, with a slight change in texture.Note 2: Ketchup: A good brand makes a world of difference; we love Heinz®!