"Cooking the meat loaf in muffin tins decreases the cooking time, making them much easier to make on a weeknight. Plus they are cute and fun! Make an indentation with your thumb in the center of each meatloaf to keep them from shrinking and drying out."

Original recipe yields 4 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (354.2 g)
Calories 611.8
Total Fat - 41 g
Saturated Fat - 14.9 g
Cholesterol - 308.2 mg
Sodium - 1125.9 mg
Total Carbohydrate - 32.2 g
Dietary Fiber - 3.6 g
Sugars - 11.1 g
Protein - 27.2 g
Calcium - 163.1 mg
Iron - 3.3 mg
Vitamin C - 12 mg
Thiamin - 0.3 mg

Step 1

Preheat oven to 350°.

Step 2

For the Potatoes:

Step 3

Place the potatoes in a medium saucepan filled with water. Bring to a boil; cook 15 minutes or until tender. Drain.While the potatoes are cooking, mix the meat loaf ingredients.

Step 4

Return the potatoes to the pan. Add the buttermilk (or milk and sour cream), salt, garlic powder, and cheese; mash with a potato masher to desired consistency. Keep warm. (You can do this while the mini meat loaves bake.)

Step 5

For the Mini Meat Loaves:

Step 6

Coat 8 muffin cups with cooking spray.

Step 7

Combine sausage, sirloin, carrot, green onions, panko, black pepper, and egg in a large bowl, stirring just until combined.

Step 8

Divide the sausage mixture evenly among the prepared muffin cups. Make a 1/2-inch deep indentation in the center of each meat loaf. Top each meat loaf with 2 teaspoons barbecue sauce (optional).