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25 Minute Meat Loaf
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While this meatloaf is delicious, the best part about it is that it makes for a quick meal. The meat is formed into small loaves which cook faster than the traditional sized meatloaves, so dinner is on the table quicker. You can make the meatloaf portion ahead of time too - just combine the ingredients and keep in the fridge. When ready to bake it simply form into the individual meatloaves and proceed with the recipe.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
2 reviews
1 comment
ingredients
MEAT LOAF
1 1/2 pound ground beef
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons dry onion flakes
1 large egg, beaten
1 cup breadcrumbs
1 can (8 ounce size) tomato sauce
SAUCE
1 can (8 ounce size) tomato sauce
2 tablespoons brown sugar
2 tablespoons chopped fresh parsley
1 teaspoon Worcestershire sauce
directions
Preheat oven to 450 degrees F.
For the meatloaf, combine the ground beef, salt, pepper, and onion flakes until just mixed. Add the beaten egg and breadcrumbs and mix well. Gently mix in the tomato sauce.
Shape the meat into small oval loaves and place in a single layer in a baking dish (not touching each other if possible).
Place the baking dish in the oven and bake for 20 minutes at 450 degrees F. Drain off excess grease.
For the sauce, combine the tomato sauce, brown sugar, parsley, and Worcestershire sauce until well blended. Pour the sauce over the meatloaves in the baking dish and bake for 5 more minutes or until meatloaves are cooked through.
Serve hot or cold.
recipe tips
If the meatloaf mixture seems dry, add a splash of milk to the mixture before forming it into loaves.
If you prefer a spicier meatloaf, add a pinch of chili powder or cayenne pepper.
Let the meatloaf mixture rest in the fridge for a few minutes before shaping for easier handling.
Broil the meatloaves for the last few minutes of cooking if you'd like a slight caramelized flavor to the sauce topping.
You can double the sauce recipe if you like extra sauce with your meatloaf.
Serve with mashed potatoes and green beans for a classic meal.
For a healthier version, use lean ground beef or ground turkey breast.
If making ahead, keep the shaped meatloaves in the refrigerator until ready to bake.
Remember to drain off excess grease after the initial baking.
These little meatloaves also work well for meatloaf sandwiches.
Individual meatloaves are a great way to serve a large group. Just change the number of servings you need to make the larger batch.
common recipe questions
Can I use ground turkey or chicken instead of beef?
Yes, but the flavor, texture, and cook time will be slightly different.
Is there a substitute for dry onion flakes?
You can use the same amount of finely chopped fresh onion or 1 1/2 teaspoons onion powder.
Can I use a different type of breadcrumbs?
Yes, panko or even gluten-free breadcrumbs can be used.
Is it necessary to use an egg in the mixture?
The egg helps bind the ingredients, but for an egg-free version, you can use a little milk or broth.
Can I make this meatloaf without tomato sauce?
You can make it with BBQ sauce or ketchup or any similar sauce.
How do I shape the meat into small loaves?
Divide the mixture into equal portions and shape them into ovals with your hands. They should be the same size so the cook evenly.
How do I know when the meatloaves are cooked through?
They should reach an internal temperature of 160 degrees F.
Can the sauce be made ahead of time?
Yes, you can prepare the sauce in advance and refrigerate it.
How should leftovers be stored?
Store in an airtight container in the refrigerator for up to 3 days.
nutrition data
357 calories, 24 grams fat, 17 grams carbohydrates, 18 grams protein per serving. This recipe is low in carbs.
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reviews & comments
How many loaves do you make?????
You make one loaf per serving (so for the recipe as written assuming you don't adjust serving sizes then it would be 8)
August 13, 2020
I was starting another récipe and found that I wasn't able to continue so I switched to this one. Glad I did as it is much easier and faster. My lady and I both think it is superb and will make it again.
February 13, 2008
This recipe was amazing! It made the best meatloaf I have ever had. Instead of instant onion, I chopped up some fresh onion and I added a little garlic. The recipe says that is serves eight...I made five servings, but it all probably depends on your personal preference. I would highly suggest this recipe to anyone!