Mini Spring Meatloaves
A springtime twist on the traditionally tomato based dish with bright notes of mint and lemon.
Servings Prep Time
9mini loaves 20minutes
Cook Time
25minutes
Servings Prep Time
9mini loaves 20minutes
Cook Time
25minutes
Ingredients
Meatloaf
  • 2lbs ground beef
  • 2 eggs
  • 2Tbsp fresh mintfinely chopped
  • 1tsp salt
  • 1cup rolled oats
  • 1medium onionfinely chopped
  • 1Tbsp lemon juice
  • 1/4cup molasses
  • 2Tbsp mustard
Mint Sour Cream
  • 1/2cup sour cream
  • 2Tbsp mintfinely chopped
  • 2tsp 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.