Mini Meatloaf


Mini MeatloafIngredients

  • 8 oz lean ground beef
  • 8 oz lean ground chicken or pork
  • 8 oz lean ground turkey breast
  • 1 large egg, lightly beaten
  • 1/2 cup quick cooking oats
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup ketchup, divided (No high fructose    corn syrup)
  • 3 Tbsp low fat milk 
  • 1 small onion, chopped
  • 1/2 Tbsp oregano
  • 1/4 Tbsp garlic powder or 2 minced garlic cloves
  • 1/4 tsp salt
  • 1/8 tsp ground pepper (fresh ground preferred)
  • 1.5 tsp Worcestershire sauce


  1. Preheat oven to 375° F spray 8 muffin cups w/cooking spray
  2. Mix the meats together with the egg, oats, parsley and 2 tbsps. ketchup, milk, onion, salt, garlic, oregano & pepper
  3. Separate into 8 balls and place them into the muffin cups
  4. Combine the remaining ketchup and Worcestershire sauce & spread atop the meatloaves 
  5. Place the muffin pan on a baking sheet and bake for 25-30min

Tip: Leftovers are freezer friendly! You may also use mini muffin tins for smaller 1oz portions. Adjust baking time to 15-20min.

Our recipes can be part of a well-balanced food plan. Any alterations made during preparation are at the discretion of the chef and are not included in the nutritional analysis provided.