Mini Meatloaf Recipe without Eggs
Servings: mini meatloaves
Delight your whole family with this mini meatloaf recipe without eggs! Each mini meatloaf is the perfect size to serve young eaters, and they're made without eggs or bread crumbs to make them suitable even for those with allergies or intolerances!
Ingredients
For the meatloaf:
- 1 cup quick oats
- 1/2 cup milk
- 2 pounds lean ground beef
- 1/2 cup finely shredded carrot about one medium carrot (optional)
- 1/4 cup shredded onion
- 1/4 cup ketchup
- 1 teaspoon mustard
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the glaze:
- 1/4 cup ketchup
- 1/4 cup coconut sugar (or sub in brown sugar)
- 1 tablespoon worcestershire sauce
- 1/2 tablespoon mustard
Instructions
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. Place a wire rack on top of the parchment paper if you have one.
- In a large bowl, add the milk to the oats and allow it to soak for 5 minutes.
- Next, add the ground beef, shredded carrot, shredded onion, ketchup, mustard, salt and pepper. Mix until combined.
- Divide the meat mixture into 8 equal sections.
- Form the mixture into 8 round loaves and flatten each loaf slightly. Place loaves on a baking sheet and bake for 25 minutes.
- While the loaves are baking, combine the ketchup, coconut sugar, worcestershire sauce and mustard in a small bowl.
- Take the meatloaves out of the oven and spoon about a tablespoon of sauce over each loaf. Bake for 5-7 additional minutes. Allow the meatloaf to sit for 10 minutes.
- Garnish the finished meatloaves with freshly chopped parsley, if desired. Serve immediately.
Notes
- Use leaner ground beef. Lean beef (80/20) will still provide a juicy and tender meatloaf, without all the excess grease.Use a wire rack over a baking sheet if possible. By cooking the meatloaf on a rack, it allows the grease to drip through the rack, resulting in a crispier exterior
- Do not over mix the meatloaf mixture! Over mixing may result in more dense meatloaf.
- Allow the meatloaves to rest for at least 10 minutes before serving them. This allows the juices to redistribute evenly.
- Meatloaf leftovers make a great base for other meals! Serve the mini meatloaves on buns for meatloaf sliders, packed in pitas for easy lunches, or crumbled onto pizza, or in soups!
- Use an instant read meat thermometer to take the internal temperature of the meatloaf before removing it from the oven. They should reach 160 degrees Fahrenheit.
- If you have picky eaters, replace the shredded onion with half a teaspoon of onion powder.
- For smaller pieces of oats, blitz them for 1-2 seconds in your food processor before combining them with the meat mixture.
Nutrition
Calories: 239kcal | Carbohydrates: 16g | Protein: 26g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 72mg | Sodium: 400mg | Potassium: 527mg | Fiber: 1g | Sugar: 7g | Vitamin A: 1403IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 3mg
