Based on a recipe by Stephanie from The Cozy Cook
Alt text: Close-up shot of a Mini Meatloaf Recipe Pioneer Woman, showcasing its appealing texture and glaze.
Ree Drummond, The Pioneer Woman, is beloved for her approachable and delicious recipes that are perfect for family meals. Among her many culinary hits, meatloaf stands out as a comforting classic. This recipe, inspired by The Pioneer Woman, takes the traditional meatloaf and offers a convenient and equally flavorful mini meatloaf version, ideal for quicker cooking and individual servings.
Many home cooks appreciate recipes from The Pioneer Woman for their simplicity and hearty flavors. This mini meatloaf recipe captures that essence, ensuring a moist, savory, and bacon-wrapped delight that will become a regular on your dinner table.
Choosing the Best Meat for Mini Meatloaf
- 80% Lean Ground Beef: For mini meatloaf, using 80% lean ground beef is highly recommended. It provides the right balance of flavor and moisture. Ground beef that is too lean can result in dry meatloaf.
- Meatloaf Mix: For an even richer flavor, consider using a meatloaf mix, which typically includes ground beef, pork, and veal. This combination adds depth and tenderness to the mini meatloaf. Aim for roughly 1/3 pound of each meat if you choose to create your own mix.
- Pro Tip: Many grocery stores offer pre-packaged meatloaf mixes in the meat section, simplifying your ingredient gathering.
Bread Matters: Selecting the Right Type
Soft, white sandwich bread is excellent for mini meatloaf recipes. It blends seamlessly into the meat mixture, contributing to a tender and uniform texture. While crusty artisan bread can also be used, white sandwich bread is generally preferred for its moisture absorption and binding qualities in meatloaf. Following The Pioneer Woman’s lead, softer bread is ideal for achieving that classic meatloaf consistency.
Avoiding Overmixing: Key to Tender Mini Meatloaf
Yes, overmixing ground beef is a common mistake when preparing meatloaf or mini meatloaf. It’s crucial to mix the ingredients until just combined. Overworking the meat can lead to a tougher texture. Handle the mixture gently to maintain a tender and flavorful mini meatloaf. The goal is a uniform consistency without excessive manipulation.
Make-Ahead and Freezing Tips for Mini Meatloaf
- Make Ahead: Mini meatloaf is incredibly convenient for make-ahead meals. You can prepare and assemble the mini loaves in advance. Simply wrap them tightly in foil or plastic wrap and store them in the refrigerator overnight. Bake them the next day for a stress-free dinner.
- Freezing: Assembled mini meatloaf freezes beautifully. This makes it perfect for meal prepping. Wrap the uncooked mini loaves individually and freeze them for up to 3 months. Thaw them in the refrigerator overnight before baking.
- Pro Tip: If you’re cooking for a smaller household, make a larger batch of mini meatloaf and freeze the extras for future meals. Portion control is easy with mini meatloaves!
Broiler Pan Alternatives for Mini Meatloaf
Using a broiler pan is beneficial as it allows excess grease to drain away, preventing the mini meatloaf from becoming soggy. If you don’t have a broiler pan, here are some effective substitutes:
Cookie Sheet Method:
Place the mini meatloaves directly on a cookie sheet. Be aware that you will need to carefully drain the accumulated liquid during the baking process to avoid steaming the bottom of the meatloaves.
Cooling Rack on a Roasting Pan:
- Position a cooling rack on top of a roasting pan.
- Line the cooling rack with foil to keep the mini meatloaves from falling through.
- Poke small holes in the foil to facilitate fat drainage into the roasting pan below.
- Important Note: When using foil, especially with bacon-wrapped mini meatloaf, the bacon on the underside might not crisp up as much as it would on a broiler pan. Keep this in mind for texture.
Bacon or No Bacon? Customizing Your Mini Meatloaf
While bacon adds incredible flavor and moisture to mini meatloaf, you can certainly make this recipe without it. If omitting bacon, reduce the second bake time slightly, checking for doneness around 15-20 minutes after the initial bake. The internal temperature should reach 160°F.
Close-up of sliced mini meatloaf on a cutting board, garnished with parsley and a side of homemade ketchup sauce.Alt text: Appetizing view of sliced bacon-wrapped mini meatloaf recipe pioneer woman, highlighting its juicy interior and flavorful bacon crust.
Essential Tools for Mini Meatloaf Recipe
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Serving Suggestions for Mini Meatloaf
Mini meatloaf pairs wonderfully with a variety of side dishes. Consider serving it with classic mashed potatoes, roasted green beans, or a fresh garden salad. For a comforting meal, creamy mac and cheese or buttered noodles are also excellent choices.
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Pioneer Woman Inspired Mini Meatloaf Recipe
Prep Time: 20 minutes
Cook Time: 35-45 minutes (adjust based on mini loaf size)
Total Time: 55-65 minutes
Yields: 8 mini meatloaves
Ingredients
Mini Meatloaf:
- 1 cup Whole Milk
- 6 slices White Bread, crusts removed
- 2 pounds Ground Beef, 80% lean
- 1 cup Parmesan Cheese, freshly grated
- 1/4 teaspoon Seasoned Salt
- 3/4 teaspoons Salt
- Freshly Ground Black Pepper to taste
- 1/3 cup fresh Parsley, minced
- 4 large Eggs, beaten
- 12 slices Thin-cut Bacon (optional, about 1.5 slices per mini loaf)
Sauce:
- 1+1/2 cups Ketchup
- 1/3 cup Brown Sugar
- 1 teaspoon Dry Mustard
- 1 dash Tabasco sauce (optional)
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, soak bread slices in milk for 5 minutes.
- Add ground beef, Parmesan cheese, seasoned salt, salt, pepper, parsley, and beaten eggs to the bowl with the bread mixture.
- Gently combine all ingredients with your hands until just mixed. Be careful not to overmix.
- Divide the mixture into 8 equal portions. Shape each portion into a mini loaf, about 3-4 inches long.
- Place mini meatloaves on a broiler pan or prepared cookie sheet/cooling rack.
- If using bacon, wrap each mini loaf with bacon slices, tucking the ends underneath.
- In a small bowl, whisk together ketchup, brown sugar, dry mustard, and Tabasco sauce (if using).
- Brush about 1/3 of the sauce evenly over the mini meatloaves.
- Bake for 25 minutes on the middle rack. Remove from oven and brush with another 1/3 of the sauce. Bake for an additional 10-20 minutes, or until the internal temperature reaches 160°F (71°C). Mini meatloaves will cook faster than a full-sized loaf, so monitor closely.
- Let rest for 10 minutes before serving. Serve with remaining sauce.
Recipe Notes
Make-Ahead Mini Meatloaf: Prepare mini meatloaves ahead of time and store in the refrigerator overnight. Bake as directed when ready.
Freezing Mini Meatloaf: Freeze cooked or uncooked mini meatloaves for up to 3 months. Thaw completely before baking or reheating.
Mini Meatloaf Variations: Consider adding finely diced vegetables like onions, bell peppers, or carrots to the meat mixture for added flavor and nutrients.
Enjoy your delicious Pioneer Woman inspired mini meatloaf!
Nutrition Information (per serving, estimated, without sides)
Calories: Approximately 450-550 kcal (depending on bacon and meat leanness)
Carbohydrates: 15-20g
Protein: 25-30g
Fat: 30-40g
Nutritional values are estimates and may vary based on specific ingredients and portion sizes.
Did you try this recipe? Mention @TheCozyCook on Instagram or tag #thecozycook!
Course: Main Course
Cuisine: American
Author: Inspired by Stephanie from The Cozy Cook
Recipe Source: Adapted from The Pioneer Woman
Beef Recipes Dinner Freezer Food Make Ahead Recipes Meatloaf Pioneer Woman Recipes
