Entrees

Barbecue Mini Meatloaves

Makes 8 mini meatloaves

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Barbecue Mini Meatloaves

Makes 8 mini meatloaves

These mini meatloaves are the perfect size for an individual meal —make a batch early in the week for meal prep!
  1. Barbecue Mini Meatloaves-1
  1. Barbecue Mini Meatloaves-1

Ingredients

  • 2 pounds ground meatloaf mix (beef, pork, and veal)
  • ½ medium onion, grated on large holes of a box grater
  • 2 garlic cloves, finely chopped
  • ½ cup barbecue sauce, divided
  • ¾ cup low-sodium chicken broth
  • ¼ cup chopped fresh parsley
  • ⅔ cup panko breadcrumbs
  • ½ cup finely grated Parmesan
  • 1 tablespoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 large eggs
  • Vegetable oil, for spraying

Preparation

  1. Preheat the oven to 325°F with the rack in the middle position.
  2. Combine the ground meat, onion, garlic, ¼ cup of the barbecue sauce, chicken broth, parsley, breadcrumbs, Parmesan, salt, and pepper in a large mixing bowl, and stir to combine. Add the eggs and continue mixing until well blended.
  3. Spray the pan with vegetable oil. Divide the mixture evenly among the loaf cups and then press down into the cups. Brush the tops of the loaves with the remaining barbecue sauce. Transfer the pan to the oven. Bake for 35 minutes, and then broil for an additional 8 minutes.
  4. When finished cooking, let the meatloaves rest for 5 minutes before serving.

This recipe was prepared with

Chef's Classic™ Non-Stick 8-Cup Mini Cornbread Pan

Chef's Classic™ Non-Stick 8-Cup Mini Cornbread Pan

$19.95

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