Mini Meatloaves with a Tangy Glaze

$- 1 pound ground beef or turkey - 1 cup breadcrumbs - 1/2 cup grated Parmesan cheese - 1/4 cup finely chopped onion - 1/4 cup finely chopped bell pepper - 1/4 cup milk - 1 large egg - 2 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon dried basil - Salt and pepper to taste For the mini meatloaves, I like to use ground beef or turkey. The beef provides rich flavor, while turkey helps keep it lean. Breadcrumbs add texture and help hold everything together. Parmesan cheese brings in a salty, nutty taste that makes each bite sing. Chopped onion and bell pepper add sweetness and crunch to the meatloaf. Milk keeps it moist, and the egg binds it all. Garlic adds depth, and dried herbs like oregano and basil give it that Italian flair. Don't forget to season with salt and pepper! - 1/4 cup ketchup - 2 tablespoons brown sugar - 1 tablespoon apple cider vinegar For the glaze, ketchup is a must. It gives a sweet and tangy base. Brown sugar adds caramel notes, while apple cider vinegar brings a bright finish. If you want to change it up, try adding Worcestershire sauce or hot sauce for a spicy kick. {{ingredient_image_1}} 1. Preheat the oven: Start by preheating your oven to 375°F (190°C). This step is important to ensure even cooking. 2. Prepare the baking dish: Lightly grease a muffin tin or a mini loaf pan. This prevents sticking and makes cleanup easy. 3. Combine meat and ingredients: In a large bowl, mix together the ground beef (or turkey), breadcrumbs, Parmesan cheese, chopped onion, chopped bell pepper, milk, egg, minced garlic, oregano, basil, salt, and pepper. Stir until just combined. Avoid overmixing to keep the meatloaf tender. 1. Portion and shape the meatloaves: Divide the mixture into 8 equal portions. Shape each portion into a small loaf or fill the muffin tin cavities with the meat mixture. Keep the shapes uniform for even cooking. 2. Prepare and apply the tangy glaze: In a small bowl, whisk together the ketchup, brown sugar, and apple cider vinegar. Brush a generous amount of this glaze over the tops of each mini meatloaf. Reserve some glaze for later. 1. Bake until cooked through: Place the mini meatloaves in the oven. Bake for 25-30 minutes. They are done when the internal temperature reaches 160°F (70°C). 2. Finish with additional glaze before serving: In the last 5 minutes of baking, brush the reserved glaze over the meatloaves. This adds more flavor and helps with presentation. Enjoy the fun and satisfaction of making these mini meatloaves! The best internal temperature for mini meatloaves is 160°F (70°C). This ensures the meat is safe to eat. If you make larger loaves, you need to cook them longer. For smaller portions, check them a little earlier. This keeps your meatloaves juicy and tender. Mix the meat and ingredients carefully. Overworking the meat can make it tough. Use your hands, a spatula, or a wooden spoon to mix gently. This helps blend the flavors while keeping the texture nice. A large bowl is best for mixing. It gives you enough space to combine everything well. Garnish your mini meatloaves with fresh parsley for a pop of color. Serve them with creamy mashed potatoes or a crisp green salad. These sides balance the rich flavors of the meatloaf. You could also add some roasted vegetables for extra nutrition. Pro Tips Use Lean Meat: Opt for ground turkey or chicken for a healthier version of this dish without sacrificing flavor. Customize Your Glaze: Add Worcestershire sauce or hot sauce to the glaze for an extra kick of flavor. Check Doneness: Use a meat thermometer to ensure your mini meatloaves reach an internal temperature of 160°F (70°C). Make Ahead: Prepare the meatloaf mixture in advance and store it in the refrigerator for up to 24 hours before baking. {{image_2}} You can switch up the meat for your mini meatloaves. Ground turkey or chicken offers a leaner option. Both provide great flavor and keep the dish light. For a plant-based choice, try lentils or beans. You can mash them and mix with breadcrumbs. This option is tasty and good for everyone. Enhancing flavors is key to great mini meatloaves. Add spices like paprika or cumin for a kick. Fresh herbs like parsley or cilantro add brightness. You can mix in chopped mushrooms or spinach for extra veggies. Try different glazes too! A sweet and spicy glaze with sriracha or honey can really change the taste. You have options for cooking methods. An air fryer cooks mini meatloaves quickly and makes them crispy. A slow cooker lets flavors blend nicely over time. For stovetop cooking, use a skillet to brown the loaves first, then finish in the oven. Each method gives a different texture and taste, so experiment to find your favorite! To keep your mini meatloaves fresh, store them in the fridge. Use an airtight container to prevent drying out. They will stay good for about 3 to 4 days. When you want to enjoy them again, simply reheat them in the oven or microwave. Make sure they are heated through before eating. If you want to save some for later, freezing mini meatloaves is easy. First, let them cool completely. Then, wrap each meatloaf tightly in plastic wrap. Place them in a freezer-safe bag or container. This way, they can last for up to 3 months in the freezer. To reheat frozen meatloaves, thaw them in the fridge overnight. You can also heat them directly from frozen. Preheat your oven to 350°F (175°C). Bake for about 30-35 minutes until they are hot. If using a microwave, heat them in short bursts until warmed through. Enjoy your delicious mini meatloaves anytime! You can enjoy mini meatloaves with many tasty sides. Here are a few ideas: - Mashed potatoes: Creamy and comforting, they pair well. - Green salad: Fresh greens add a nice crunch. - Steamed veggies: Broccoli or green beans add color and health. - Macaroni and cheese: A kid favorite that makes meals fun. - Garlic bread: Perfect for sopping up any saucy goodness. Yes, you can meal prep mini meatloaves! Here’s how: - Prepare the mixture: Mix the meat and other ingredients as usual. - Form the loaves: Shape them and place them in a pan. - Refrigerate: Cover them and store in the fridge for up to 24 hours. - Cook later: When ready, bake them as per the recipe. For freezing, shape the loaves and place them on a tray. Freeze them until solid, then transfer to a bag. You can bake them straight from frozen, just add a few extra minutes. Check for doneness using a meat thermometer. Insert it into the center of the meatloaf. Here are the signs to look for: - Temperature: It should reach 160°F (70°C). - Texture: The meatloaf should feel firm but not hard. - Juices: When cut, the juices should run clear, not pink. These tips ensure you serve safe and delicious mini meatloaves! This blog post covered how to make delicious mini meatloaves from scratch. We explored the main ingredients, including ground meat, breadcrumb, and a tangy glaze. I shared step-by-step instructions and essential tips for cooking. You also learned about variations, storage, and answers to common questions. Mini meatloaves are easy to prepare and can be customized to fit your taste. With the right techniques, you can enjoy a tasty meal that's perfect for any occasion. Start baking and enjoy your delicious mini meatloaves!$

Mini Meatloaves with a Tangy Glaze

Delicious mini meatloaves topped with a sweet and tangy glaze.

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Prep Time 15

Cook Time 30

Total Time 45

Course Main Course

Cuisine American

Servings 4

Calories 350 kcal

Ingredients

1 pound ground beef (or turkey for a leaner option)
1 cup breadcrumbs (plain or seasoned)
0.5 cup grated Parmesan cheese
0.25 cup finely chopped onion
0.25 cup finely chopped bell pepper (red or green)
0.25 cup milk
1 large egg
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
to taste salt and pepper
0.25 cup ketchup
2 tablespoons brown sugar
1 tablespoon apple cider vinegar

Instructions

Preheat your oven to 375°F (190°C) and lightly grease a muffin tin or a mini loaf pan.
In a large mixing bowl, combine the ground beef (or turkey), breadcrumbs, Parmesan cheese, chopped onion, chopped bell pepper, milk, egg, minced garlic, oregano, basil, and season with salt and pepper. Mix until just combined, being careful not to overwork the meat.
Divide the mixture into 8 equal portions and shape each portion into a small loaf or fill the muffin tin cavities with the mixture.
In a small bowl, whisk together the ketchup, brown sugar, and apple cider vinegar until well combined.
Brush a generous amount of the tangy glaze over the tops of each mini meatloaf. Reserve some glaze for later.
Place the prepared mini meatloaves in the oven and bake for 25-30 minutes or until they are cooked through (internal temperature should reach 160°F or 70°C).
In the last 5 minutes of baking, brush the reserved glaze over the meatloaves for an extra layer of flavor.
Once baked, remove the meatloaves from the oven and let them cool for a few minutes. Serve warm.

Notes

Garnish with fresh parsley and serve with a side of mashed potatoes or a green salad for a complete meal.

Keyword glaze, meatloaf, mini