Mini Meatloaves

"Meatloaf mixture of ground beef, cheese, and quick-cooking oats is formed into individually sized loaves. They are glazed with a sauce of ketchup, brown sugar, and mustard."
photo by Baby Kato photo by Baby Kato
photo by Baby Kato
photo by Baby Kato photo by Baby Kato
photo by Lavender Lynn photo by Lavender Lynn
Ready In:




  • Preheat oven to 350°F (175°C).
  • In a large bowl, combine the egg, milk, cheese, oats and salt.
  • Add the ground beef, mixing well, and form this mixture into eight miniature meatloaves.
  • Place these in a lightly greased 9x13-inch baking dish.
  • In a separate small bowl, combine the ketchup, brown sugar and mustard. Stir thoroughly and spread over each meatloaf.
  • Bake, uncovered, at 350°F (175°C) for 45 minutes.

Questions & Replies

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  1. linguinelisa
    Wonderful meatloaf recipe. I added about a tsp. of chili powder (I always put chili powder in my meatloaf) and made 6 loaves instead of 8, other than that I followed the recipe as written. Delicious! I liked that it held together nicely and didn't fall apart like some meatloaves do. Made for My-3-Chefs-June 2012 cooking game.
  2. Lavender Lynn
    Delicious little meat loaves. These sliced in perfect meat loaf slices. Made for Best of 2012.
  3. Baby Kato
    We really enjoyed these mini little meatloaves CC. They were very tasty. I cooked the meatloaves in my convection oven for half the time stated. The meatloaves were perfectly cooked, moist, tender and juicy. Really quick and easy to make. Very comforting, served with mashed potatoes and roasted asparagus for a wonderful meal. Thank you so much for sharing. Made for Best of 2013.


The picture above is of my daughter and me, taken about 35 years after the photo she posted on her Zaar page (WeBees); I’m the one in the goofy hat in her picture and she’s the one on the left in my picture. Most of my pre-married life was spent in Northern California in the San Francisco Bay Area with all the wonderful produce, sea food and wines that the region offers. Five of my teenage years were spent in West Africa with my family (medical missionaries). On our way back to the US we traveled extensively throughout Europe and after marrying my Navy husband, we were moved to Asia. All this said because these travel experiences greatly influenced my interest in cooking and willingness to try new foods. I’ve been with Zaar for about two years and have enjoyed trying new recipes and learning about the person who posted it. There are some crazy, wonderful and talented people out there, not to mention knowledgeable and gracious. It’s been great fun participating in the “Tag” and “Swap” games. <a href="" target="_blank"><img src="" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a><img src="" border="0" alt="Photobucket"><a href="¤t=tish3.jpg" target="_blank"><img src="" border="0" alt="Recipezaar Challenge 2008"></a><img src="" border="0" alt="Photobucket"> <img src=""> Like many other Zaarites, I’ve collected hundreds of cookbooks. My favorites are from places that I‘ve visited around the world as well as my first, given to me by my mother when I went off to college - “The Graham Kerr Cookbook” by the Galloping Gourmet. My oldest cookbook was given to me by my grandmother – “The Boston-School Cook Book” by Fannie Merritt Farmer circa 1896. I’m an Interior Designer but also taught Weight Watchers for about twenty years. It’s tough loving to cook and bake and still keep at a healthy weight!
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