I have made mini meatloaves a few times, and it works out very well. I divide my meatloaf mixture into a cupcake tin and/or ramekins for easier portion control. Plus it bakes quicker!
Here is the recipe I made tonight:
Makes 7 servings
- 1 lb 93% ground beef (it also works with ground bison or turkey if you please)
- 1 large egg
- 3-5 cloves of chopped garlic
- 1-2 chopped shallots
- 8 Kalamata black olives (or any other kind of olives. You can use more or less to your own tastes)
- 2 oz Friendship Farmers Cheese – If you have never used Farmer’s Cheese, check it out. It’s similar to feta, but it’s got a creamier texture like whipped cream cheese. The Friendship brand is very low in calories. 1 oz = 50 calories.
- Salt & Pepper seasoning to taste (you might also add herbs and/or spices like cumin, celery flakes, etc)
- Mix all ingredients together in large bowl
- Divide mixture into 6 muffin tins and/or ramekins – approximately 3 oz each
- Bake at 350° for 20-30 minutes or until cooked through.
- You might need to use a cookie sheet under if there is spill over.
It definitely had a strong olive taste. I love olive oil, so I am really trying to eat more whole olives. Even though I am not a huge olive fan, I keep trying to add small amounts while cooking. I might try using a little less olives next time.
I cook for only two of us, so a benefit of this recipe is there are always left-overs. I slice them into smaller chunks and add them to tomato sauce for the next night’s dinner.
1 of 7 servings:
Total Fat 6.1 g
Saturated Fat 2.5 g
Polyunsaturated Fat 0.2 g
Monounsaturated Fat 0.8 g
Cholesterol 70.4 mg
Sodium 168.8 mg
Potassium 19.0 mg
Total Carbohydrate 1.1 g
Dietary Fiber 0.2 g
Sugars 0.0 g
Protein 16.2 g
I served the mini meatloaves with huge portion of spinach and some brown rice.