Ask Chef Nicole: Quick & Easy Mini Meatloaves

Nicole Straight

Sometimes the meatloaf can be a daunting dinner entree...not because it is difficult to prepare, but because it is lacking visual appeal when sliced table-side. In thinking about how to make the meatloaf a more attractive kid-friendly entree, I decided to pull from my arsenal the kitchen pan most pleasing to the under 12 set...the muffin tin. Recreated in smaller, (and dare I say cuter) rounds, this classic comfort food is both delicious and healthy, especially with the added vegetables sneaked in the mirepoix base. (Hey, if Reagan was able to count catsup as a vegetable, I'm counting carrots, celery and onion.) If you are somebody who purchased those ridiculous brownie pans to maximize the crispy edges, you will love these. Enjoy!

Watch Chef Nicole's step-by-step video for proper mini meatloaves preparation. 


Nicole's Quick & Easy Mini Meatloaves


Dice (using the Vidalia Chop wizard):

1 carrot

2 celery stalks

½ onion


1 tsp. unsalted butter

1 tsp. olive oil

Preheat oven to 375. Add olive oil and butter to pan and saute carrot, celery, and onion for 5 minutes until veggies begin to soften. Remove from heat. Add salt and pepper to taste.


In a bowl, combine:

1 lb. ground beef

1 egg

½ C. Italian bread crumbs 

¼ cup catsup

salt and pepper

sautéed vegetable mixture


Combine mixture until thoroughly incorporated.  

Spray muffin tin with nonstick cooking spray and add ½ cup of the meatloaf mixture into each tin.  This makes great individual serving sizes.  Squeeze more catsup atop meatloaf before baking, and bake for 20-25 minutes.