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.
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.
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.
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
- 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