Individual Meatloaf
These individual meat loaves are easy to serve and are very moist and flavorful.
Individual Meatloaf
Makes: 4 healthy-sized loaves (large enough to fill up a working crew) or 5 loaves (for a normal portion)
Print Recipe
Ingredients
Meatloaf:
- ¾ cup milk
- 1 cup shredded cheddar cheese
- ½ cup quick oats
- 1 lb ground beef
- 1 ½ tsp salt
- 1 large egg
Sauce:
- ⅔ cup ketchup
- 4 Tbsp brown sugar
- 2 Tbsp yellow mustard
Instructions:
- Preheat the oven to 375°. Grease a 9×13 baking dish.
- In a large bowl, whisk together the milk, egg, and salt.
- Add the shredded cheese, oats, and ground beef and mix to combine. *Mix until just combined but make sure to not compact the meat or overmix it at all.
- Shape into 4 mini loaves and place in the prepared pan *without compressing the meat, shape them a little flatter than you would think because they will shrink in and puff up.
- Bake uncovered for 55-75 minutes. About half-way through, combine the sauce ingredients and spoon over each loaf.
Notes:
Tips for moist, tender meatloaf: Make sure to not overmix the meat and don’t compress it.
Make Ahead: These can be made up ahead of time, covered tightly, and refrigerated or frozen until baking time. Place them in the oven when you turn it on to preheat it then add some extra cooking time.
Serving Size:
Cupcakes – 1 1/2 recipe makes 12 cupcakes. They shrink a lot so be sure to mound them. Baking Time:
For 2 individual loaves, it took about 50 minutes for them to bake.
For 2 full cookie sheets (loaves touching), it took about 1 1/2 hrs. After 1 1/4 hrs, remove from oven and add sauce. Bake for another 15 minutes. (They hold up fine if you leave them in the turned off oven for another 30 minutes or so.)
Cupcakes – 1 1/2 recipe makes 12 cupcakes. They shrink a lot so be sure to mound them. Baking Time:
For 2 individual loaves, it took about 50 minutes for them to bake.
For 2 full cookie sheets (loaves touching), it took about 1 1/2 hrs. After 1 1/4 hrs, remove from oven and add sauce. Bake for another 15 minutes. (They hold up fine if you leave them in the turned off oven for another 30 minutes or so.)
Diet: Gluten Free
This is the best meatloaf I’ve had. It is very soft, tender, and moist.
– It’s definitely flavorful enough as it is, but it would be good with some onion or garlic powder too.
– The sauce is good, but could be even better still.
– I made these early in the day and refrigerated them. I only made 2 loaves, so it would probably take longer for more loaves, but I put these in the oven when I turned it on and they took 50 minutes.
If making “cupcake” the grease runs through the paper. Works best to transfer to new paper just before serving.
1 1/2 recipe makes 12 cupcakes. They shrink a lot so be sure to mound them.