I love meatloaf. It’s one of those comfort foods that is perfect on a chilly night–when you want the oven to heat up the house. And as far as quick dinner options go, would you believe it’s a close second to picking up a rotisserie chicken?! Mini meatloaves take 30 minutes from start to finish!
Here’s my new take on a traditional meatloaf:
- First, I use almond flour or oats (instead of bread crumbs or bread). I promise it is just as comforting; you won’t miss the bread!
- And then I make individual meatloaves in a square brownie pan from Pampered Chef (although you could use standard muffin pans.) I love that it takes less time, it doesn’t fall apart because there’s no slicing, and that my kids love the cute, kid-sized portions. That’s a triple win!
New Fashioned Meatloaf
When you make mini meatloaves, it takes a third of the time to make compared to a whole meatloaf! And it doesn’t fall apart because there’s no slicing. (Bonus: my kids love the cute, kid-sized portions!)
- 2 lbs. ground beef (preferably grass-fed)
- 1 1/2 cups onion, minced
- 1/2 cup almond flour
- 1/2 cup parmesan cheese
- 2/3 cup marinara sauce (no sugar added, I like Rao’s)
- 3 large eggs
- 1 t. dried thyme
- 1 t. salt
- 1/2 t. black pepper
Preheat oven to 400. Combine all ingredients well, mixing with hands if necessary.
Using a large scoop or spoon, place about 1/4 cup of the meat mixture into a muffin pan or the Pampered Chef individual square brownie pan.
Bake at 400 for 20 minutes.
When making this recipe as a whole meatloaf in a 8×4-inch loaf pan, reduce heat to 350 and cook time will be approximately 1 hour (check that temperature reaches 160 degrees F).