Mini Meatloaves

I think mini meatloaves are better than large meatloaves because you can stick them in the freezer and defrost just one or two depending on the meal you’re having. You can also customize the flavors– you can leave two plain to serve with brown gravy and spread a tomato chutney or bacon slices on the other two for a different flavor or to suit family members with different tastes. You’ll need a four-well mini loaf pan to make this recipe.

Ingredients

1 1/2 – 2 pounds of ground meat (I prefer grass-fed organic bison. You can use beef, turkey or pork, although if you use turkey or pork you should mix it half and half with either beef or bison because they bind better and their extra “fattiness” makes for better flavor)

1/2 – 3/4 cup oats (not the quick-cook kind)

Salt and pepper

3 garlic cloves, finely diced

2 tablespoons herbs de provence (or any herbs you like– thyme, rosemary, oregano, etc.)

Optional toppings: bacon slices, tomato chutney/ketchup, sweet and sour sauce, whatever you’d like and think would be good!

Instructions

1.) Mix the ground meat and oats until well combined. It’s messy, but using your hands is the best way to do this.

2.) Also using your hands, mix in the seasonings, garlic and salt and pepper. Just make sure it’s evenly distributed throughout the meat.

3.) Divide meat mixture into four equal portions and press loosely into the mini loaf pans. If you are using toppings, place/spoon them on now.

4.) Put the meatloaves in a 350 degree oven, and bake for about 45 minutes (give or take). You want them to be done without any hint of pink.

Serve them hot, and if you used tomato chutney or sweet and sour sauce, it’s nice to have extra on the table. If you baked them plain, a good brown gravy is a nice accompaniment. As far as side dishes, mashed potatoes are a classic, and I also like home-canned green beans, or corn on the cob. You could serve a small side salad and some fresh rolls as well. If you have leftovers, you can slice the meatloaf for sandwiches the next day. And of course, the beauty of these mini meatloaves is they’re great for freezing– just let them cool down to room temperature, and wrap them well in foil or put them in freezer bags. They’re already single serving size, so just defrost what you need for meals. It’s a classic family favorite that’s always nice to have on hand.

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