Mini Meatloaf Recipe without Eggs Recipe
This Mini Meatloaf Recipe without Eggs is a delicious, family-friendly dish that combines lean ground beef with oats and vegetables for a moist, flavorful loaf. The meatloaf is topped with a tangy, sweet glaze made from ketchup, coconut sugar, Worcestershire sauce, and mustard, baked to perfection in individual portions. Perfect for those avoiding eggs or seeking a simple, comforting meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 mini meatloafs
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
For the Meatloaf:
- 1 cup quick oats
- 1/2 cup milk
- 2 pounds lean ground beef
- 1/2 cup finely shredded carrot (about one medium carrot, optional)
- 1/4 cup shredded onion
- 1/4 cup ketchup
- 1 teaspoon mustard
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Glaze:
- 1/4 cup ketchup
- 1/4 cup coconut sugar (or substitute brown sugar)
- 1 tablespoon Worcestershire sauce
- 1/2 tablespoon mustard
Instructions
- Prepare the oat mixture: In a medium bowl, combine 1 cup of quick oats with 1/2 cup of milk. Let it soak for a few minutes until the oats absorb the milk and become soft, which helps to bind the meatloaf ingredients without needing eggs.
- Mix the meatloaf ingredients: In a large mixing bowl, add the soaked oats, 2 pounds of lean ground beef, 1/2 cup finely shredded carrot (optional), 1/4 cup shredded onion, 1/4 cup ketchup, 1 teaspoon mustard, 1 teaspoon salt, and 1/2 teaspoon black pepper. Use your hands or a spoon to mix everything thoroughly until all ingredients are well combined.
- Shape the mini meatloafs: Preheat your oven to 350°F (175°C). Grease a mini muffin tin or line it with parchment paper. Take portions of the meat mixture and form small individual meatloaves to fit into the muffin cups, pressing gently to shape.
- Prepare the glaze: In a small bowl, mix together 1/4 cup ketchup, 1/4 cup coconut sugar (or brown sugar), 1 tablespoon Worcestershire sauce, and 1/2 tablespoon mustard. Stir until smooth and well combined.
- Glaze the mini meatloafs: Spoon the glaze evenly over the tops of each mini meatloaf, ensuring they are well coated for a flavorful finish.
- Bake the mini meatloafs: Place the muffin tin in the preheated oven and bake for about 25-30 minutes, or until the meatloafs are cooked through and a meat thermometer inserted in the center reads 160°F (71°C). The glaze will caramelize slightly, adding a sweet tangy crust.
- Serve: Remove the mini meatloafs from the oven and allow them to rest for 5 minutes before serving. They can be enjoyed as a main dish alongside vegetables or mashed potatoes, or even as a tasty sandwich filling.
Notes
- Oats act as a binder replacing eggs, making this recipe egg-free.
- Using lean ground beef keeps the meatloaf lower in fat and calories.
- You can substitute coconut sugar with brown sugar for the glaze.
- Feel free to add additional vegetables like finely chopped bell peppers or celery for extra nutrition.
- Make sure not to overmix the meat mixture to keep meatloaf tender.
- Check internal temperature to avoid undercooking ground beef.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
