Recipes


PRINT PAGE   

Mini Meatloaves

Mini Meatloaves Recipe

Print Recipe

Prep/Cook Time: 30 Minutes
Servings: 6
Average Rating: Star Star Star Star Star

YOU MAY ALSO LIKE


1 package
   Alternate Perdue Products:
Non-stick cooking spray
1/4 cup frozen chopped onions
2/3 cup Italian style bread crumbs
2 eggs
1/2 teaspoon minced garlic
1/2 cup Cheddar cheese, grated, fancy style


  1. Preheat oven to 350°F. Spray a 12-cup muffin pan with non-stick cooking spray.
  2. In large bowl, mix together all remaining ingredients. Fill muffin cups with a scant 1/2 cup of meatloaf mixture.
  3. Bake 25 to 30 minutes. Meatloaf is done when a meat thermometer inserted in the center reaches 170° F.

Tip

For even more flavor, stir a few large spoonfuls of barbeque, steak or soy sauce into the mix.


  • Serving Size

  • Servings Per Recipe 6

  • Amount Per Serving (* % of Daily Value)

  • Calories 218

  • Total Fat 12g (0%)

  • Saturated Fat 4g (0%)

  • Trans Fat 0g

  • Cholesterol 165mg (0%)

  • Sodium 355mg (0%)

  • Total Carbohydrate 10g (0%)

  • Dietary Fiber 1g

  • Sugars g

  • Protein 17g

  • Vitamin A %

  • Vitamin C %

  • Calcium %

  • Iron %

  • * Percent of Daily Values are based on a 2,000 calorie diet.

    ** This is a representation of the nutrition label. The actual nutrition label may vary slightly.



Florida Sunshine - Miami, FL 3/24/2013 7:13:51 PM
The taste is great and if you make them small enough, you can use them as meatballs. I give them two thumbs up.
Monica - North Augusta, SC 10/24/2012 5:25:24 PM
This recipe is yummy! To change things up, I also use this recipe and form the meat mixture into mini turkey burgers (bake them same time and temp as recipe).
willie - georgetown, KY 8/3/2012 8:32:58 PM
Love it
Mrs. Johnson - South Jersey, NJ 6/9/2010 1:42:52 PM
Great recipe!! I used 1 egg white and added cumin. My husband loved it.
jilliana - chicago, IL 5/27/2010 1:02:54 PM
I just made these mini turkey meatloaves without any eggs. Cooked for 30-35 minutes and they were still very moist. The egg really is not needed in this recipe; they do not fall apart without the egg either.
Kate - Towson, MD 12/21/2009 7:44:11 PM
This was so good! I've made it twice. First time with ground chicken and tonight I used ground turkey. It works great either way. I used 1 egg white to cut down on fat and I supplemented with ketchup to add more moisture. I have a 2 yr old and he ate two of them. They've quickly become a favorite. Another thing I like about this recipe is how felxible you can be with it. You can easily add some peas or extra veggies to up the nutritional factor. Lots of ways to play around with it.
Twinsmomma - York, PA 9/23/2009 5:37:56 PM
We eat these probably once a week they are AWESOME, and completely easy to make. We make a healthier version instead of using two eggs (cuz that completely messes them up, and makes them mushy) we use one egg white only and add a little ketchup in the mix. The ketchup makes them more moist without completely ruinning them like the two eggs does. These are defintley worth a try!!!
Lori Barber - Acworth, GA 2/24/2009 6:21:24 PM
Great, quick meal - I added salt, pepper and 3 Tbsp of ketchup to the mixture.
Laura - Avon Lake, OH 11/7/2008 5:55:37 PM
Easy to assemble. However the recipe calls for a 12 cup muffin pan and the recipe only makes 6 servings. This should be taken into account when preparing this recipe and only use a 6 cup muffin pan.
Melody - Weehawken, NJ 9/20/2008 12:52:46 PM
These were delicious!! I added some chopped green pepper and used fresh onions. I also omitted the cheese and topped them with Ketsup. The family loves them hot or cold!! YUM!! Thanks Perdue!!
Mrs.Jones - Nesconset, NY 9/6/2008 7:47:11 PM
DO NOT use the two eggs, it bubbles over and makes it wayyyy too mushy. ruined dinner and had pizza again.
susan - east brunswick, NJ 4/27/2008 5:28:27 PM
i haven't tasted it yet - it's still in the oven - but i originally defrosted 2lbs of the ground turkey (2 packages) and doubled the recipe listed - the recipe called for 1 package which i assumed was 1lb - so i doubled the ingredients, right? i figured i'd make 1-12pc mini meatloaves in my 12 cup cupcake pan and then i'd make 1 freestanding mealoaf - but after preparing a "double-batch" i used a 1/2cup measuring cup and filled the 12 cupcake cups and didn't have any ingredients left. did i miss something? it called for a "scant" 1/2 cup in each cup - but 1/2 cup of this stuff filled it to the top and overflowed - making it look like a big muffin!?! so now it's cooking and i don't know if 1/2hour is long enough. i will keep you updated.
Chris - Herndon, VA 3/1/2008 8:14:21 PM
Excellent! Very tasty and more importantly - THE KIDS LIKED IT TOO!!
Mary Ann Fletcher - Alexandria, VA 7/17/2007 3:22:07 PM
This is the best, low calorie meatloaf recipe I've found yet. Sometimes I bake it as a "loaf" in a glass baking dish -- 9 slices = 3 points/slice in Weight Watchers.

Sign Up    Log In

Email Address

Password

Log In

Forgot your Password?

Email Address

Password

Confirm Password

First Name

Last Name

Zip Code

Sign Up

 
     
RECIPES PRODUCTS TIPS FROM THE KITCHEN PERDUE WAY WHAT'S NEW
Search Recipes
Recipe Videos
Search Products
Our Brands
Where to Buy
What's New
Handling Tips
Storage
Kitchen Prep
Cooking
Never Imported
Fresh Taste
100% Veggie Feed
USDA Program
Family Heritage
Overview

Other Perdue Sites

X CLOSE

AgriBusiness AgriRecycle Careers Perdue Retail Trade
 
Corporate Foodservice International