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Mini Meatloaf Without Eggs Recipe

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4.4 from 14 reviews

This Mini Meatloaf without Eggs is a flavorful, easy-to-make comfort food that uses oats as a binder instead of eggs. Perfectly portioned as individual mini loaves, these moist and delicious meatloaves are baked to perfection and topped with a tangy, slightly sweet glaze. Ideal for a family dinner or meal prep, this recipe serves 8 and can be customized with optional shredded carrot for added nutrition and moisture.

  • Total Time: 45 minutes
  • Yield: 8 servings

Ingredients

Meatloaf

  • 1 cup quick oats
  • 1/2 cup milk
  • 2 pounds lean ground beef
  • 1/2 cup finely shredded carrot (about 1 medium carrot – optional)
  • 1/4 cup shredded onion
  • 1/4 cup ketchup
  • 1 teaspoon mustard
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Glaze

  • 1/4 cup ketchup
  • 1/4 cup coconut sugar
  • 1 tablespoon soy sauce
  • 1/2 tablespoon mustard

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. If available, place a baking rack on top of the parchment to allow even cooking and airflow.
  2. Soak Oats: In a large bowl, pour the milk over the quick oats and let them soak for about 5 minutes until the oats absorb the liquid and soften.
  3. Mix Meatloaf Ingredients: Add the lean ground beef, finely shredded carrot (if using), shredded onion, ketchup, mustard, salt, and black pepper to the soaked oats in the bowl. Mix thoroughly until all ingredients are well combined, taking care not to overwork the meat.
  4. Shape Mini Meatloaves: Divide the mixture into 8 equal portions. Shape each portion into a small, round loaf and gently flatten the tops. Place the mini meatloaves evenly spaced on the prepared baking sheet or baking rack.
  5. Bake Initial Time: Bake the mini meatloaves in the preheated oven for 25 minutes, allowing them to cook through and begin browning.
  6. Prepare Glaze: While the meatloaves bake, whisk together ketchup, coconut sugar, soy sauce, and mustard in a small bowl until smooth and well combined.
  7. Apply Glaze: Remove the meatloaves from the oven and spoon about one tablespoon of the prepared glaze over each mini meatloaf, evenly coating the tops.
  8. Final Baking: Return the meatloaves to the oven and continue baking for an additional 5 to 7 minutes, allowing the glaze to set and caramelize slightly.
  9. Rest and Serve: Remove the meatloaves from the oven and let them rest for 10 minutes to allow juices to redistribute. Optionally, sprinkle with freshly chopped parsley before serving.

Notes

  • Using oats instead of breadcrumbs or eggs provides a gluten-free binding option and adds fiber.
  • Shredded carrot is optional but adds moisture and a slight sweetness to the meatloaf.
  • Letting the meatloaves rest after baking helps keep them juicy and easier to slice.
  • If you don’t have a baking rack, placing the loaves directly on parchment paper works well.
  • This recipe can be made with ground turkey or chicken as a leaner alternative.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Find it online: https://iamstarved.com/mini-meatloaf-without-eggs-recipe/