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Quick & Easy Mini Meatloaves
Eleanor Craig
After some digging, I landed on this one. It’s a cooking light recipe and inspired me to load up these mini meatloaves with veggies.
5
from 1 vote
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Prep Time
15
minutes
mins
Cook Time
30
minutes
mins
Total Time
45
minutes
mins
Course
Main Course
Cuisine
American
Servings
4
people
Calories
312
kcal
Equipment
Cooking spray
Ingredients
US Customary
Metric
1x
2x
3x
½
medium
white onion
-
chopped
2
medium
carrots
-
diced
½
medium
red pepper (red capsicum)
-
diced
1
clove
garlic
-
minced
8
medium
mushrooms
-
cremini mushrooms, chopped
½
teaspoon
dried oregano
¾
pound
ground beef (minced beef)
-
lean
⅔
cup
bread crumbs
1
tablespoon
yellow mustard
1
teaspoon
Worcestershire sauce
1
medium
eggs
1
pinch
salt
-
to taste
1
pinch
ground black pepper
-
to taste
3
tablespoons
ketchup (tomato sauce Australia and UK)
Instructions
Preheat the oven to 350°F.
Spray muffin pan with cooking spray. If you use baking cups, I’d use either the tin or silicone kind.
Mix the onion, carrot, pepper, garlic, mushrooms, oregano, beef, bread crumbs, mustard, Worch, egg, and salt & pepper together in a big bowl.
Press into greased and/or lined muffin tin. They should be packed down and mounted on top.
Top with ketchup and bake for 25-30 minutes until cooked through.
Nutrition
Calories:
312
kcal
Carbohydrates:
29
g
Protein:
25
g
Fat:
11
g
Saturated Fat:
4
g
Polyunsaturated Fat:
1
g
Monounsaturated Fat:
4
g
Trans Fat:
1
g
Cholesterol:
96
mg
Sodium:
413
mg
Potassium:
1140
mg
Fiber:
5
g
Sugar:
11
g
Vitamin A:
5687
IU
Vitamin C:
23
mg
Calcium:
80
mg
Iron:
4
mg
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