Mini Meatloaves

Makes 18


  • 1¼ lbs lean ground beef (90% lean suggested)
  • 1 lb ground pork
  • 1 cup diced white onion
  • ¾ cup diced green bell pepper
  • ¾ cup diced red bell pepper
  • 1½ cups quick cooking oats*
  • 2 large eggs
  • 1 tsp black pepper
  • 2 tsp salt
  • 1 tbsp smoked paprika
  • 1 tbsp fennel seeds
  • 1 tbsp spicy brown mustard
  • 1 tbsp balsamic vinegar
  • 1 tbsp tamari (thick, rich & often wheat-free soy sauce)*
  • 1 tbsp Worcestershire sauce (optional)


  1. Preheat oven to 400º
  2. Loosely crumble meat into a large mixing bowl
  3. Add all ingredients to meat and with clean hands, mix together until just combined. It should still be a little bit sticky but not overly moist
  4. Using a standard-sized muffin tin, take a handful of meat mixture, and press into the wells. Fill them just to the top, but not over. You should have enough to fill about 18 standard-sized muffin tin wells
  5. Bake about 45 minutes, or until they reach your desired doneness. The tops and sides should be crisped but not burnt
  6. Serve with your favorite roasted or steamed vegetables and some ketchup on the side. These can also be made using a muffin tin with smaller wells and served as hors d'oeuvre (make sure to adjust cooking times as smaller loaves will cook faster!). They make excellent leftovers (though will be a bit dryer than when freshly made), microwave very well, and will keep for about 4 days in the fridge

*Not all oats are gluten-free, as some are rolled with or around wheat products. If serving to gluten-sensitive guests, purchase "gluten-free quick cooking oats." Tamari is usually gluten-free, but not always. The label will specify whether it contains gluten