Mini Meatloaf



2 slices Light whole grain bread, torn into pieces (or gluten free bread or ezekiel bread)
1.25 lbs Lean ground turkey or lean ground beef
1/2 cup Carrots, peeled
3/4 cup Red bell pepper
1/4 cup White onion
1 Egg
1/2 cup Ketchup (I used low sugar Heinz ketchup)
1 tsp Mustard
1/4 tsp Salt
1/8 tsp Black pepper
2 tbs BBQ sauce
1/2 tsp Garlic powder

For the Topping:
1/4 cup Ketchup
1 tbs BBQ sauce
1/2 tsp Mustard

Heat oven to 375 degrees. Spray a 12 cup muffin tin with non-stick spray, or line with silicone muffin cups. Place bread in food processor and pulse until the bread is the texture of fine crumbs. Transfer bread crumbs to a medium bowl, and mix with ground meat.

Place carrots, onion and red pepper in the food processor and pulse until the veggies are finely chopped. Add veggies to meat and bread mixture, using your hands to mix well. Add egg, ketchup, mustard, salt, pepper, BBQ sauce, and garlic powder. Use hands to combine mixture thoroughly. Divide mixture among 12 muffin tins, (or place in a loaf pan for traditional meatloaf.)

For the topping, combine ketchup, BBQ sauce, and mustard in a small bowl, and stir until combined.

Brush mixture over each individual meatloaf, and place muffin tin in the oven. Cook until a meat thermometer inserted in the center reads 160 degrees, or until the meat is no longer pink in the center of the muffins, which takes about 35-45 minutes. If the tops get too dark, cover with foil, and continue baking.

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