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Mini Barbeque Meatloaf

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I don’t know about you, but I just love food that comes in small, bite-sized pieces. I’ve never been a fan of meatloaf, but I love eating a Mini Barbeque Meatloaf.

mini barbeque meatloaf

As I mentioned in my teaser post about the Meal Maker Challenge, each recipe has to be no more than seven ingredients and take no longer than 30 minutes to prepare. Each recipe must feature a specific ConAgra product and this week the featured product is Egg Beaters.

mini barbeque meatloaf

I had a little bit of trouble coming up with a recipe with Egg Beaters. At first I wanted to make Egg Drop Soup, but after a failed attempt, I decided to go another route and happened to have ground beef in the refrigerator that I needed to use. That’s where the idea of Mini Barbeque Meatloaf came from…out of failure and necessity.

My mom and dad came over to the house right when these beauties were coming out of the oven and the recipe above fed all seven of us with a couple left over. I simply served them with some mashed potatoes because the barbeque sauce I used had just a bit of heat to it. The children didn’t seem intimidated by the heat and each ate two.

mini barbeque meatloaf

This recipe was a huge success and one we will use often because of the busy schedule we have once school starts. It’s an quick and easy recipe the whole family loved.

Mini Barbeque Meatloaf Recipe

Mini Barbeque Meatloaf

Mini Barbeque Meatloaf

Yield: Makes 15 mini meatloafs

Ingredients

  • 2 pounds ground beef
  • ¼ cup Egg Beaters
  • 1 cup bread crumbs
  • 1 teaspoon minced garlic
  • 1 teaspoon seasoned salt
  • 1 teaspoon black pepper
  • 1 cup barbeque sauce
  • 2 tablespoons Worcestershire sauce

Instructions

  • Preheat oven to 450 degrees. In large bowl, combine ground beef and Egg Beaters with your hands. When well combined, add bread crumbs, minced garlic, seasoned salt and black pepper and continue to combine with your hands.
  • In a small bowl, combine barbeque sauce and Worcestershire sauce together. Pour half of the barbeque mix with beef mixture, and set the other half to the side. With your hands, combine the beef mixture with the barbeque mixture.
  • In a greased muffin tin, fill each cup with the beef mixture. I found it easier to use an ice cream scoop to fill each cup. Make sure each cup is filled completely.
  • Spoon the rest of the barbeque mixture over the top of each mini meatloaf. Bake for about 20 minutes or until cooked through completely (internal temperature should be 165 degrees).
    • © Crystal @ SimplyBeingMommy.com
    I have been provided with promotional items, products and compensation for my participation in this campaign.
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    About Crystal

    Crystal Reagan, the owner and founder of SimplyBeingMommy.com lives in Small Town, Texas with her husband and 3 children. Crystal and her website have been featured on local and national news stations including Channel 2 Houston and ABC News. She has also appeared on BetterTV as a Mommy Expert for VTech.

    Comments

      • Crystal says

        I don’t. It shouldn’t be hard to figure out though. I have a site bookmarked that allows you to input ingredients and then gives you the nutritional information. When I have a second, I’ll see what it tells me.

        Reply

    27. marina says

      These look so yummy Crystal and considering they have bbq sauce on ’em makes me want to try this over the weekend. My kids love anything with bbq flavoring!

      Reply

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