Mini Meatloaves

meatloaf cauliflower mash peas meatloaves

Super easy, and super delicious! These mini meatloaves bake up much faster than the traditional large meatloaf, and you get more of the crunchy crust- my favorite part!!


  • 1 lb grass-fed ground beef
  • 3/4 cup oatmeal *
  • 4 ounces mushrooms, minced
  • 1 large egg
  • 1 tbsp brown mustard
  • 2 tbsp ketchup
  • 1 tbsp Worcestershire sauce *
  • 1 tsp dried thyme


  1. Preheat oven to 450 degrees. Spray a 12 cup muffin tin with cooking spray. In a bowl, mix together all of the ingredients listed, and season with salt and pepper. Portion the meatloaves out into your muffin tin. Bake for 20 minutes, or until internal temperature is 160 degrees.
  2. Serve with cauliflower mash and peas, if desired. Garnish with parsley.


To make this a complete meal, try serving it with my Cauliflower Mash and some steamed peas.

This is a great recipe to double up and freeze half, or get creative! I’ve also used these meatloaves as “meatballs” and crumbled them up over pasta and marinara.

* If gluten-free, check for a compliant label. I like Bob’s Red Mill Gluten-Free Old Fashioned Rolled Oats and Lea & Perrins Original Worcestershire Sauce.