The Healthier Mini Meatloaf Recipe with Half Beef and Half Mushrooms
This tiny version of meatloaf uses half the beef of a traditional recipe and cooks so much faster!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
Ingredients
Scale
- 1 sweet onion, cut into big chunks
- 2 cloves garlic
- 2 carrots , peeled cut into big chunks (or about 1 cup of baby carrots)
- 2 stalks celery, cut into big chunks
- 8 ounces mushrooms, cleaned and sliced
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup whole oats (not quick cooking)
- 1 pound ground beef
- 2 large eggs
- 1 tablespoon ketchup
- 1 teaspoon mustard
- 2 tablespoons Worcestershire sauce
- 1/4 cup chopped fresh flat-leaf parsley (optional)
- Plus: 1/2 cup ketchup, 2 tablespoons mustard, 2 tablespoons honey and 1 teaspoon steak sauce for glaze
Instructions
- Preheat oven to 375 degrees F. Use a convection setting if possible.
- In a food processor, grind each of the vegetable separately. This will help them come together without becoming mush — or worse mush with lots of huge chunks of veggies that won’t grind down. Start with the onion and garlic, pulsing to a very small dice. Pour the onion mixture into a large mixing bowl. Repeat with carrots then celery, emptying the food processor each time. Finally add the mushrooms and grind them before putting all chopped vegetables in the mixing bowl.
- Add beef, eggs, oats and remaining ingredients (except for the glaze) to the mixing bowl with the finely chopped veggies. Use a spatula or your hands to gently work all the ingredients together.
- Coat a baking sheet with non-stick baking spray. Use a large scoop or measuring cup to make 12 round meatloaves, placing them on the tray.
- Combine the glaze ingredients in a small bowl. Use a pastry brush to top each meatloaf with glaze.
- Transfer the meatloaves to the oven, baking at 375 degrees F.
- After 15 minutes, baste the meatloaves again.
- Bake until meatloaves reach an internal temperature of 180 degrees F, about 25 minutes with convection.
