Italian Style Mini Meatloaves


Tired of the same old meatloaf? Try this easy, low fat recipe! It can easily be made gluten free!

Italian Style Mini Meatloaves


1 pound 95% lean ground beef

8 ounces  Hunt’s basil, garlic and oregano tomato sauce (Hunt’s tomato sauce contains no gluten ingredients. If you have Celiac’s, substitute with your favorite gluten free sauce)

1/2 cup dry, unseasoned bread crumbs (for gluten free, use  2 cups corn Chex, crushed into fine pieces)

1 egg

2 tbsp. brown sugar

1/4 tsp. salt

1/4 tsp. pepper

1 tbsp. dry minced onion

1 small clove garlic, peeled and minced


Preheat oven to 400°. Spray a 9 x 11 glass pan with non-stick spray. In a small bowl, mix 1/2 of the tomato sauce with the brown sugar. Set aside in the fridge.

In a medium bowl, mix the remaining tomato sauce with the egg, salt, pepper, onion, and garlic. Blend well. Add meat and bread crumbs (or corn Chex). Mix with hands. Shape the meat into four mini meatloaves and place in pan. Add a little water to the pan (enough to cover the bottom). Put the pan in the oven and cook for 30 minutes. Remove pan from the oven and spoon sauce mixture over mini meatloaves. Return to oven and cook another 15 to 30 minutes until the mini meatloaves have an internal temperature of 170°.

Cool for 5 minutes and serve. Makes 4 mini meatloaves.

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