Total Time
45mins
Prep 15 mins
Cook 30 mins

I love making these mini meat loaves. They are the perfect size to enjoy now and then freeze some for later. I found this recipe in Taste of Home magazine.

Ingredients Nutrition

Directions

  1. In a large bowl, combine ketchup, brown sugar and mustard.
  2. Remove 1/2 cup for topping; set aside.
  3. Add eggs, worcestershire sauce, cereal and seasonings to remaining ketchup mixture; mix well.
  4. Let stand for 5 minutes.
  5. Crumble beef over cereal mixture and mix well.
  6. Press meat mixture into 18 muffin cups (about 1/3 cup each).
  7. Bake at 375 for 18-20 minutes.
  8. Drizzle with reserved ketchup mixture; bake 10 minutes longer or until meat is no longer pink and a meat thermometer reads 160.
  9. Serve desired number of meat loaves.
  10. Cool remaining loaves; freeze.
  11. Transfer to freezer bags, freeze for up to 3 months.
  12. To use frozen meat loaves: Completely thaw in the refrigerator.
  13. Place loaves in a greased baking dish.
  14. Bake at 350 for 30 minutes or until heated through, or cover and microwave on high for 1 minute or until heated through.

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