Tasty Little Meat Loaves with Sweet Mustard Glaze

4
Servings
20m
Prep Time
50m
Cook Time
1h 10m
Ready In


"This is by far the easiest and fastest meatloaf to mix that I've ever made...and those are the kind of recipes I like! The Sweet Mustard Glaze gives them a different taste than the "usual" ketchup-based sauce and they are great to freeze - no slicing required."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (196.3 g)
  • Calories 411.8
  • Total Fat - 23.8 g
  • Saturated Fat - 9.2 g
  • Cholesterol - 153.1 mg
  • Sodium - 595 mg
  • Total Carbohydrate - 10.5 g
  • Dietary Fiber - 0.9 g
  • Sugars - 5.5 g
  • Protein - 36.8 g
  • Calcium - 227.4 mg
  • Iron - 6.9 mg
  • Vitamin C - 0.4 mg
  • Thiamin - 0.3 mg

Step 1

Mix all ingredients except ground beef. Crumble beef on top of mixture and combine. Refrigerate for at least 15 minutes to allow the oatmeal to absorb the liquid.

Step 2

While the meat is resting, preheat oven to 350 degrees.

Step 3

Shape into 4 loaf shaped patties and place in a shallow pan coated with cooking spray. Make sure the top of the mini loaves are flat so the glaze doesn't run off...I even put a slight indentation in the middle.

Step 4

Mix 1 tablespoon packed brown sugar & 1 tablespoon prepared mustard. Spread over the loaves and bake for 45-50 minutes.

Tips & Variations


No special items needed.

Related

JustMeMelMel

I have found that making the mini meat loaves really suits my family, especially the kids, who thinks having their own little loaves is pretty cool. They gobble them up and always ask for a second one, so these are a favorite for us. Last time I made them with macaroni and cheese and the kids were in comfort heaven!

review by:
(13 Sep 2013)

elsie

These little meat loaves were good! I like the four individual smaller sizes of the meatloaf too, making them a nice single serving for a meal. The mustard glaze is really delicious! Yes. These are certainly tasty little meatloaves, and we will be having them again! Thanks for posting this recipe, Willow.

review by:
(5 Apr 2013)