Mini Meat Loaf


Meat LoafDigging through old photos on my hard drive yesterday I found a recipe that I forgot to post. I may put this on the shopping list to make again this week. I remember finding this recipe and thinking to myself, I HATE MEAT LOAF! In an effort to try to find something Gavin liked at the time I went ahead and made them anyway. Lets face it, meat loaf just isn’t pretty but everything we make can’t always be photo worthy.

So here is how it went down…

We all sit down at the table and Gavin pushes his veggies around his plate taking a few small bites of corn. He takes a bite of parmesan mashed potatoes and immediately spits them out (which I fully expected). Then the moment of truth. Will he eat it or will dinner be a fight?

Not even one bite! After begging, pleading, bribing, and then finally bed we walked away from dinner defeated. I may have shed a few tears. It is important for me to cook and have sit down meals with my family so why does my son hate what I cook? Well the reality of it is that he doesn’t hate what I cook he is just a little boy (or at least that is what Miles said to make me feel better). Not a mom fail even though at the time it felt like it.

Don’t be discouraged if you want to try these out. Miles and I both loved them and we even got Gavin to eat a bit a few hours later. He thought he was eating corn and bam in the mouth it went. MOM WINS AGAIN!

What you need:

  • 1/2 cup plus 2/3 cup ketchup (apparently we are a Heinz family according to Miles)
  • 1 tablespoon packed brown sugar
  • 2 lbs ground beef (unless we are cooking hamburgers we typically buy the extra lean)
  • 1  1/4 cups italian bread crumbs
  • 1 tablespoon worcestershire sauce
  • 1 tablespoon dry mustard
  • 2 large eggs
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

How it comes to life:

Preheat your oven to 375 degrees. Spray a 12 count muffin tin with non stick cooking spray. Mine made 15 so I had to use a second pan. In a small bowl mix 1/2 cup of ketchup and the brown sugar. Set aside.

In a medium bowl crumble the ground beef. Add the bread crumbs, worcestershire, mustard, eggs, parsley, salt, pepper and the remaining ketchup. Make sure you mix this up well so that the meat is seasoned throughout.


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Press the meat into the muffin pans. Fill them level with the top of the pan. Press down the mixture so that there are not any air bubbles.

Spread about 1 teaspoon of the ketchup mixture on the top of each loaf.

Bake for approximately 30 minutes.

A few of them stuck to the side a little so I used a sharp knife and went around them before removing them from the muffin pan.


On the side: Mashed Potatoes – I did not have a recipe to follow so i just peeled, cubed and boiled the potatoes until they were tender. Drain the water. Place in a Kitchenaid mixer and whip until smooth. I added skim milk, a tiny bit of butter, salt, pepper, 1/3 cup sour cream and shredded parmesan. I rarely make mashed potatoes but man do I love them!


I found this recipe in  All You Magazine.

Spicy Mint Beef

mintbeef-©2013MWB(dashoflovely) (6 of 6)

I branched out a bit on this meal. The thought of cooking beef that isn’t ground is a little intimidating. I tend to overcook my meat because I don’t like anything that is even close to rare. I know some of you are rolling your eyes at that statement but meat really can be delicious and well done.

This recipe has a lot of ingredients I love (like fresh mint) but also a lot of things I have never heard of let alone cooked with. The flavor in this beef is so unique and fresh. The mint really cools the dish and makes it the perfect combination for your taste buds.  I was honestly impressed with how it turned out and will move this to the front of the recipe box.

mintbeef-©2013MWB(dashoflovely) (4 of 6)

What you need: 

  • 3 tablespoons vegetable oil
  • 4 cloves of garlic, minced
  • 1 serrano chili (the original recipe called for more but this was plenty for my family)
  • 1 lb flank steak
  • 1 medium shallot, minced
  • 1 red bell pepper
  • 1/4 cup fish sauce
  • 2 tablespoons sweet soy sauce (I could not find this at the store so I made my own – in a sauce pan simmer for approximately 15 minutes 1 star anise, 1/4 cup soy sauce, 1/8 cup sugar, 1/4 tsp cinnamon)
  • 2 tablespoons low sodium black soy sauce
  • 1 tablespoon chili paste
  • 1  1/2 cups fresh basil
  • 1 cup fresh mint leaves
  • White rice

How it comes to life: 

On a cutting board slice the flank steak into thin slices. Make them as thin as you can for ease of cooking.

In a large skillet or WOK, heat the vegetable oil and add the garlic and chilies until the garlic is golden brown. Add the steak and cook, stirring frequently, approximately 4 minutes. Add in the shallots and bell pepper and cook another minute. Add the fish sauce, 2 tablespoons of the sweet soy sauce mixture, black soy sauce, and chili paste. Bring the mixture to a slow simmer and cook, stirring frequently, until the meat is cooked all the way through.

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Remove the skillet from the heat and stir in the basil and mint until they wilt.

Serve over white or brown rice. You can either use minute rice or use a rice cooker before you start the beef.

mintbeef-©2013MWB(dashoflovely) (5 of 6)

Recipe adapted from Food Network Magazine (May 2013 issue)

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