Some nights when you get out of work, the last thing you really want to do is cook. With that being said, I try to find easy and hassle-free ways to make this happen without risking taste and quality… which is how I found out about this different method for meatloaf! Not only does it satisfy the pickiest of eaters, but it is also bursting with our favorite flavors while staying as simple to execute as possible!
Basically, the gist of this is to make your meatloaf as you normally would then divide it among a muffin pan. I can’t argue with that, everyone fights over the end pieces and this is a great way to ensure that EVERY PIECE is an end piece!
You can cue the weeping angels and heavenly choir now!
But really, most recipes for a regular meatloaf calls for baking your dish for at least an 1 hour – 1 1/2 hours! Well not with this little gem… It is practically cut in half at a respectable 35-40 minutes at 350F. YAY for earlier dinners!
But this is crucial… before you even start to prep, you must arm yourselves with a glass of wine or a wine glass filled with good beer, because we are fancy like that! (Just kidding…)
Now onto the business…
1 Lb Ground Hamburger
1 Cup Plain Breadcrumbs
1/2 Onion; finely chopped
2 Garlic Cloves; smashed and minced
1 Tbsp Parsley; finely chopped
1/2 Tbsp Garlic Powder
1/2 Tbsp Onion Powder
1 Tsp Kosher Salt
1/2 Tsp Ground Black Pepper
For the glaze
3 Tbsp Ketchup
3 Tbsp Dijon Mustard
3 Tbsp Brown Sugar
1 Tbsp Worcestershire Sauce
**Or whatever method for the glaze you like best, this is where everyone really differs**
Preheat oven to 350F.
Initially you want to soften your onion and garlic in 1 Tbsp olive oil over medium heat until tender (about 3-5 minutes).
Once they are nice and tender, allow them to cool for a few minutes so you don’t burn yourself while combining the ingredients.
In the same bowl as your ground hamburger, add your breadcrumbs, egg, onion and garlic, both onion and garlic powders, salt, pepper, and chopped parsley.
Roll your sleeves up and put on your big girl panties because that meatloaf is not going to mix itself! Just kidding, but really, making a meatloaf you must have expected you were going to get dirty…
Once your meat is nice and combined, divide them into balls about the size of a cue ball (pool or billiards ball if you will).
Next, smush them into the muffin tins and set aside.
I got about 10 out of the pound of beef I used, you can make them bigger or smaller depending on your own likes. Also just in case you were wondering, no you didn’t need to grease the pan either… the hamburger will do that on its own. 😀
Next, we make our glaze by combining the remaining ingredients (ketchup, mustard, brown sugar, and Worcestershire sauce) in a small bowl until nice and smooth.
As always, feel free to make any adjustments based on your and your families taste… everyone has their own favorites for this part!
Spoon glaze evenly amongst your mini meatloaves and bake at 350F for 35-40 minutes or until cooked thoroughly.
Finally top with extra chopped parsley and serve!
This method is really universal for any of your favorite meatloaf recipes, either the traditional Italian seasoned, Cajun, Mexican, etc.. they all taste amazing and every piece once again is an end piece! Also if you want, feel free to share your favorite meatloaf recipe… I am always looking for new and exciting ways to shake it up!
(Its the little things in life)
Happy – happy!