Mini Spring Meatloaves

I was doing some reorganizing in the kitchen the other day and found this mini loaf pan that had never been used. I don’t even remember how long we’ve had it, but I decided it was about time to use it. I’ve been making my meatloaf in a muffin tin for a while now, but I thought it would be really cute to have mini loaves and it would be the perfect way to break in the pan.

I like making meatloaf muffins (or mini loaves) as opposed to a traditional loaf for a few reasons.

  1. It cooks faster which means dinner is on the table sooner.
  2. Easy portion control.
  3. These freeze really well and it’s easy to take out and reheat just the number you need.
  4. The kids seem to like it better to have a little “cake” or “cupcake” versus the traditional slice of meatloaf.

Instead of your traditional tomato based flavors this meatloaf has fresh springtime notes of mint and lemon. The mint sour cream topping is amazing and is the perfect topping. Plus it looks like frosting so the little ones like it! I also like using oatmeal instead of bread or breadcrumbs to bind this all together for an extra little nutritional punch as well as a little texture.


Print Recipe
Mini Spring Meatloaves
A springtime twist on the traditionally tomato based dish with bright notes of mint and lemon.
Prep Time 20 minutes
Cook Time 25 minutes
Servings
9 mini loaves
Ingredients
Meatloaf
  • 2 lbs ground beef
  • 2 eggs
  • 2 Tbsp fresh mint finely chopped
  • 1 tsp salt
  • 1 cup rolled oats
  • 1 medium onion finely chopped
  • 1 Tbsp lemon juice
  • 1/4 cup molasses
  • 2 Tbsp mustard
Mint Sour Cream
  • 1/2 cup sour cream
  • 2 Tbsp mint finely chopped
  • 2 tsp lemon juice
Prep Time 20 minutes
Cook Time 25 minutes
Servings
9 mini loaves
Ingredients
Meatloaf
  • 2 lbs ground beef
  • 2 eggs
  • 2 Tbsp fresh mint finely chopped
  • 1 tsp salt
  • 1 cup rolled oats
  • 1 medium onion finely chopped
  • 1 Tbsp lemon juice
  • 1/4 cup molasses
  • 2 Tbsp mustard
Mint Sour Cream
  • 1/2 cup sour cream
  • 2 Tbsp mint finely chopped
  • 2 tsp lemon juice
Instructions
  1. Make the mint sour cream topping first so that the flavors have time to develop. Stir sour cream, mint and lemon juice together in a small bowl and set aside.
  2. Now for the meatloaf. Preheat oven to 325 degrees fahrenheit. Place beef, eggs, mint, salt, oats, onion and lemon juice in a large bowl. Get your hands messy and mix all of it together until just combined.
  3. Spoon into a mini loaf pan or muffin tin. These are not going to rise and puff up like bread would, so if you want to have a little mound you have to make that now.
  4. Combine the molasses and mustard in a small bowl and stir to make the glaze. Pour on top of the loaves.
  5. Pour the glaze on top of the loaves. Bake for 20-25 minutes or until cooked through.
  6. Serve with mint sour cream.
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