This tiny version of meatloaf uses half the beef of a traditional recipe and cooks so much faster!
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
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.
Keywords: meatloaf, mini meatloaf, healthy meatloaf, healthier meatloaf