Mini Meatloafs
8 comments » 
Meatloaf has always been a huge deal around here, but what we like the best is the crispy outside. Making meatloaf in muffin tins allows for much more of the outside to be crispy and that’s what makes these so good...
Mini Meatloafs
Yield: 12 muffin loaves
Ingredients:
1 1/2 pounds ground chuck
1 medium onion-cut into chunks
2 ribs celery-cut into chunks
1 red pepper-cut into chunks
1 large egg, beaten
splash of milk
1 cup Panko bread crumbs
2 tablespoons grill seasoning
1 cup ketchup
1 tablespoon Worcestershire sauceDirections:
Preheatoven to 450 degrees.
Spray muffin pan with non-stick cooking spray.
Put ground chuck into a large mixing bowl.
Put onion, celery and red pepper into a food processor. Pulse until the vegetables are finely chopped then add them to the meat in the bowl. Add egg, milk, Panko and grill seasoning to the bowl. Add in half the ketchup and the Worcestershire sauce and mix with your hands until combined. Place mixture into each muffin cup, flattening as you go. Top with the remaining ketchup. Bake about 25-30 minutes or until cooked through and the edges are beginning to crisp.
Adapted from Rachael Ray
I have a piece of chuck at home
will put this on the weekend menu…looks simple yet irresistable
anniebakes replied: — October 11th, 2012 @ 4:07 pm
i hope you enjoy!!
Dear Anne, these mini meat loafs look delish! These would be wonderful with that three cheese bread. Blessings, Catherine xo
anniebakes replied: — October 11th, 2012 @ 4:07 pm
you are right catherine!
I like the fact that they’re kid sized too. I have a feeling my kids would gobble them down if they were given the opportunity. Yum!
anniebakes replied: — October 11th, 2012 @ 4:08 pm
yes, they are practically finger food!
Anything mini is great by me, and I would like it that you get more crust. Joni
anniebakes replied: — October 15th, 2012 @ 4:08 pm
the crust is the best part in my book!