This recipe for mini meatloaf is THE BEST! I got the recipe from my mom, so it’s special to me. I always think of her when I make them. When I make mini meatloaves, I usually double or even triple the recipe so I can eat them that night for dinner, but also freeze them. Two mini meatloaves is considered a serving, so I line up four on a piece of Reynold’s Wrap and wrap them up tight, making sure the ends were tightly closed. Then I place each “line” of four into a gallon freezer bag. Then when it was time to get them out. You can easily reheat them in the oven on 350 degrees for 25 minutes or until hot inside.

I love this recipe for mini meatloaf  because it doesn’t require a lot of ingredients and it’s so easy. It can be messy, which is why I tend to make a lot at once. No matter how many I make, they don’t last for long!

In a bowl or 8 cup measuring cup*, beat the egg and milk. Stir in cheese, oats, onion, salt and minced or crushed garlic. Add ground beef and mix well. This is where it tends to get messy — I use my hands to mix everything. It’s just easier for me and I think it does a more thorough job. Shape into eight loaves; place in greased baking dish. You can also place in mini loaf pans. Two “mini loaves” can fit into each of my mini loaf pans.

Combine ketchup, brown sugar and mustard. Spoon over loaves. If you like, you can add some more shredded cheese on top of your mini meatloaves. Sometimes I do, sometimes not. It usually depends on how much cheese I have.

Bake uncovered at 350 degrees for 45 minutes or until the meat is no longer pink.

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