So glad you liked it!

So glad you liked it!

This is answered in the post – here you go! Just bake them as directed in the original instructions once they are defrosted.

After you’re done forming the mini meatloafs, you can wrap them tightly in plastic wrap like a burrito and stick them in your freezer.

Before baking, make sure the mini meatloaves are fully defrosted. I like to unwrap them when they’re frozen, place on a buttered baking dish or casserole dish, cover with foil, and place in the fridge to defrost. Then I can just top them off with ketchup and stick them in the oven- no unwrapping necessary!

For a plastic wrap free option, you can flash freeze freeze the meatloaves on a baking sheet in the freezer for 30 minutes. Then transfer the meatloaves on a larger container or bag and take them out to cook as needed.

So glad you liked it!

So glad you liked it!

So glad you liked it!

Thanks for catching this! I calculated it with lean ground beef, but just adjusted it to reflect my recommendation of 80/20 ground beef. The new calculation shows 356 calories / 25 grams of fat per meatloaf; for those interested, using lean ground beef will yield 224 calories / 8 grams of fat per meatloaf. Keep in mind, much of the fat cooks out of the meatloaf and is left on the baking sheet, so it will likely be a little lower in the end, and also I am not a nutritionist and I use an automatic nutrition calculator for my best estimate, so take these numbers with a grain of salt (I always recommend running your own calculations or consulting with a nutritionist if you need very accurate results!).

I think your nutrition info is off

Oh wow, great to know it works with impossible meat substitute! Thanks for the tip, and glad you and your family liked it :-)

So glad you liked it!

So glad you liked it! This is definitely a simple, baseline recipe and I’m glad you were able to add some different spices and flavors to yours – everything you did sounds delicious!

I think you could add grated carrot to the mixture with no problem! Zucchini is a bit watery so you might have a little more trouble with it. If you add it, I recommend grating it, placing it in a mesh sieve over a bowl, and sprinkling salt on it. Allow the salt to draw out some of the moisture for 5-10 minutes, and then place the grated zucchini in a clean towel and wring the heck out of it to get as much water out as you can. Then, add the grated zucchini to the meatloaf. I think that should work! If the mixture seems a little too wet and it’s hard to form the loaves, you can add some more oats (or breadcrumbs) to help absorb some of the moisture. Hope that helps and good luck! I think this is a great idea!

If I wanted to add a little carrot and zucchini to the mixture do you think that would work? Would I need to adjust anything else (cooking them, etc)? Thank you!

So glad you like the recipe!

I just love this recipe. I made it a few times. So easy to pull from freezer already mixed. Love the bbq toping. Thank you