Name: Mini Meatloaf Recipe without Eggs
Ingredients: Ground Meat: 1.5 lbs (approximately 700g) of ground beef (80/20 blend is ideal for flavor and moisture). You can also use a mix of ground beef and ground pork, or even ground turkey or chicken for a leaner option.; Breadcrumbs: 1 cup of breadcrumbs. Panko breadcrumbs provide a nice texture, but regular breadcrumbs or even crushed crackers will work. For a gluten-free option, use gluten-free breadcrumbs or almond flour.; Milk or Milk Alternative: ½ cup of milk (dairy or non-dairy like almond milk, oat milk, or soy milk). This helps to keep the meatloaf moist.; Onion: ½ cup finely diced yellow or white onion. Onion adds flavor and moisture.; Garlic: 2-3 cloves of garlic, minced. Fresh garlic is best for flavor, but you can substitute with ½ teaspoon of garlic powder if needed.; Ketchup: ½ cup of ketchup. Ketchup adds sweetness, tanginess, and moisture to the meatloaf mixture.; Worcestershire Sauce: 2 tablespoons of Worcestershire sauce. This adds a savory umami depth of flavor.; Dijon Mustard: 1 tablespoon of Dijon mustard. Dijon mustard adds a subtle tang and complexity.; Dried Herbs: 1 teaspoon of dried Italian herbs (or a mix of your favorites like oregano, basil, thyme, rosemary). Herbs enhance the overall flavor profile.; Salt: 1 teaspoon of salt, or to taste. Salt is crucial for seasoning and bringing out the flavors.; Black Pepper: ½ teaspoon of black pepper, or to taste. Freshly ground black pepper is preferred for the best flavor.; Optional Glaze Ingredients: ¼ cup ketchup; 2 tablespoons brown sugar or maple syrup; 1 tablespoon apple cider vinegar or Worcestershire sauce (for extra tang)

Ingredients

Scale

- Ground Meat: 1.5 lbs (approximately 700g) of ground beef (80/20 blend is ideal for flavor and moisture). You can also use a mix of ground beef and ground pork, or even ground turkey or chicken for a leaner option.

- Breadcrumbs: 1 cup of breadcrumbs. Panko breadcrumbs provide a nice texture, but regular breadcrumbs or even crushed crackers will work. For a gluten-free option, use gluten-free breadcrumbs or almond flour.

- Milk or Milk Alternative: ½ cup of milk (dairy or non-dairy like almond milk, oat milk, or soy milk). This helps to keep the meatloaf moist.

- Onion: ½ cup finely diced yellow or white onion. Onion adds flavor and moisture.

- Garlic: 2-3 cloves of garlic, minced. Fresh garlic is best for flavor, but you can substitute with ½ teaspoon of garlic powder if needed.

- Ketchup: ½ cup of ketchup. Ketchup adds sweetness, tanginess, and moisture to the meatloaf mixture.

- Worcestershire Sauce: 2 tablespoons of Worcestershire sauce. This adds a savory umami depth of flavor.

- Dijon Mustard: 1 tablespoon of Dijon mustard. Dijon mustard adds a subtle tang and complexity.

- Dried Herbs: 1 teaspoon of dried Italian herbs (or a mix of your favorites like oregano, basil, thyme, rosemary). Herbs enhance the overall flavor profile.

- Salt: 1 teaspoon of salt, or to taste. Salt is crucial for seasoning and bringing out the flavors.

- Black Pepper: ½ teaspoon of black pepper, or to taste. Freshly ground black pepper is preferred for the best flavor.

- Optional Glaze Ingredients:
  - - ¼ cup ketchup
  - - 2 tablespoons brown sugar or maple syrup
  - - 1 tablespoon apple cider vinegar or Worcestershire sauce (for extra tang)

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Instructions

1. Preheat Your Oven and Prepare Muffin Tin: Preheat your oven to 375°F (190°C). Lightly grease a standard 12-cup muffin tin with cooking spray or olive oil. This will prevent the mini meatloaves from sticking and make them easier to remove.

1. Sauté the Onion and Garlic (Optional but Recommended): While optional, sautéing the onion and garlic before adding them to the meatloaf mixture enhances their flavor and softens their texture. Heat a tablespoon of olive oil or butter in a small skillet over medium heat. Add the diced onion and cook until softened, about 5-7 minutes. Then, add the minced garlic and cook for another minute until fragrant. Remove from heat and let cool slightly. This step mellows out the raw onion and garlic bite and adds a depth of flavor.

1. Combine Wet Ingredients: In a large mixing bowl, combine the milk (or milk alternative), ketchup, Worcestershire sauce, and Dijon mustard. Whisk together until well combined. These wet ingredients will act as the binding agent in place of eggs, adding moisture and flavor.

1. Add Dry Ingredients: To the wet ingredients, add the breadcrumbs, dried Italian herbs, salt, and black pepper. Stir to combine and allow the breadcrumbs to soak up some of the moisture. This step helps create a cohesive mixture and ensures the meatloaf isn’t too dense.

1. Incorporate the Ground Meat and Onion Mixture: Add the ground meat to the bowl with the breadcrumb mixture. If you sautéed the onion and garlic, add them now as well (making sure they are slightly cooled).

1. Mix Gently but Thoroughly: Using your hands or a spatula, gently mix all the ingredients together until just combined. Be careful not to overmix, as this can result in tough meatloaves. You want everything to be evenly distributed, but the mixture should still be slightly loose.

1. Portion into Muffin Tin: Divide the meatloaf mixture evenly among the 12 muffin cups. Use a spoon or your hands to gently press the mixture into each cup, filling them about ¾ full. Don’t pack them too tightly, as they will shrink slightly during baking.

1. Optional Glaze (For Added Flavor and Shine): If you want to add a glaze, whisk together the glaze ingredients (ketchup, brown sugar/maple syrup, and apple cider vinegar/Worcestershire sauce) in a small bowl. Brush a thin layer of glaze over the top of each mini meatloaf. The glaze will caramelize during baking and add a beautiful shine and extra layer of flavor.

1. Bake to Perfection: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the mini meatloaves are cooked through and the internal temperature reaches 160°F (71°C). You can use a meat thermometer to check the internal temperature by inserting it into the center of a meatloaf. The tops should be nicely browned, and the juices should run clear when pierced with a fork.

1. Rest and Serve: Once cooked, remove the muffin tin from the oven and let the mini meatloaves rest in the tin for about 5-10 minutes. This allows the juices to redistribute, resulting in more tender and flavorful meatloaves. After resting, gently loosen the edges of each mini meatloaf with a knife or spatula and carefully remove them from the muffin tin.

Nutrition

Serving Size: one normal portion
Calories: 200-250
Sugar: 3-5g
Sodium: 300-400mg
Fat: 12-15g
Saturated Fat: 5-7g
Carbohydrates: 8-10g
Fiber: 1-2g
Protein: 15-20g
Cholesterol: 60-80mg