New-Fashioned Meatloaf

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!)
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine American


  • 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). 

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