Mini Lamb Meatloaves

Prep Time: 10 MIns

Cook Time: 40 Mins

Total Time: 50 Mins

Serves: 4

Our Mini Lamb Meatloaves are a one-of-a-kind cozy meal that are perfect for individual servings. Made with tender ground lamb, onions, and a flavorful blend of seasonings, these mini meatloaves are baked to perfection and topped with a tangy ketchup glaze. Serve these adorable meatloaves with creamy mashed potatoes and a side of cooked vegetables for a complete and heartwarming meal that will leave you feeling cozy and content.

Ingredients

Swap Protein

Thomas Farms Ground Lamb

1 pound Thomas Farms Grass Fed Ground Lamb
½ cup ketchup
2 tablespoons Worcestershire sauce
1 medium onion, minced (about ½ cup)
1 egg
½ cup plain or seasoned dry breadcrumbs
¼ cup water
¼ cup chopped fresh parsley (optional)

Instructions

Heat the oven to 400° While the oven is heating, spray a 6-cup muffin tin with vegetable cooking spray.
Stir the ketchup and Worcestershire in a medium bowl. Remove 2 tablespoons ketchup mixture and set aside for topping.
Add the lamb, onion, egg, breadcrumbs, water and parsley, if desired, to a large bowl. Season with salt and pepper and mix just until combined (do not overmix). Press the lamb mixture into the muffin pan cups (about ½ cup mixture each).
Bake for 20 minutes. Spread the reserved ketchup mixture on the tops of the meatloaves. Bake for another 10 minutes or until the internal temperature of the meatloaves reaches 160°
Let the meatloaves stand for 10 minutes before removing from the pan. Serve with hot mashed potatoes and cooked vegetables, if desired.

If you don't have a 6-cup muffin pan, you can use a 12-cup muffin pan. Fill 6 cups with the lamb mixture and the remaining cups with water (filling the empty cups with water helps prevent uneven heating).

Ingredients

Swap Protein

Thomas Farms Ground Beef

1 pound Thomas Farms Grass Fed Ground Beef
½ cup ketchup
2 tablespoons Worcestershire sauce
1 medium onion, minced (about ½ cup)
1 egg
½ cup plain or seasoned dry breadcrumbs
¼ cup water
¼ cup chopped fresh parsley (optional)

Instructions

Heat the oven to 400° While the oven is heating, spray a 6-cup muffin tin with vegetable cooking spray.
Stir the ketchup and Worcestershire in a medium bowl. Remove 2 tablespoons ketchup mixture and set aside for topping.
Add the beef, onion, egg, breadcrumbs, water and parsley, if desired, to a large bowl. Season with salt and pepper and mix just until combined (do not overmix). Press the beef mixture into the muffin pan cups (about ½ cup mixture each).
Bake for 20 minutes. Spread the reserved ketchup mixture on the tops of the meatloaves. Bake for another 10 minutes or until the internal temperature of the meatloaves reaches 160°
Let the meatloaves stand for 10 minutes before removing from the pan. Serve with hot mashed potatoes and cooked vegetables, if desired.

If you don't have a 6-cup muffin pan, you can use a 12-cup muffin pan. Fill 6 cups with the beef mixture and the remaining cups with water (filling the empty cups with water helps prevent uneven heating).