Lindsey’s Zesty Mini Meatloaves – Food Allergies on a Budget Recipe

by Lindsey on April 21, 2011

We adore meatloaf in this household, but I don’t always have and hour and a half to cook a whole loaf. Enter the mini meatloaves! They cook quickly, crisp all around the edges, and are simply delicious.

The egg in this recipe acts as a binder. It holds the meat together and makes it easier to handle. I’ve made many a meatloaf without eggs and they were none the worse for wear. So if you can’t do eggs, just leave the egg out of this recipe!

You’ll Need:

  • 1 lb Ground Beef or Chuck
  • 1 Egg
  • 1 Package Crackers, Crushed
  • 1 Can Mild Mexican Rotel
  • 2 Green Onions, Minced
  • 1 Teaspoon Salt
  • ¼ Teaspoon Pepper
  • ½ Teaspoon Garlic Powder
  • ¼ Teaspoon Onion Powder
  • Ketchup optional

To Make:

  1. Preheat your oven to 400°F and have your muffin tin ready.
  2. Place all of the ingredients in a large bowl and mix thoroughly. If you use your hands (I do), be sure to take off your jewelry beforehand!
  3. Now we’re essentially going to be rolling large meatballs. Take about ½ a cup of your meat mixture, ball it up, and place it in a muffin tin.
  4. After all your muffin tins are full wash your hands and then top each one with a little ketchup if you so desire.
  5. Bake for 30 to 40 minutes until the mini loaves are cooked through and no longer pink in the center.
  6. Serve with mashed potatoes and green beans for a lovely, simple supper!

One quick note, this zesty take on meatloaf is a bit on the spicy side. The mashed potatoes help tone down the heat for your tongue!

Enjoy!

{ 10 comments… read them below or add one }

Mary April 22, 2011 at 8:11 am

So what is a “package of crackers”? Is this a sleeve of saltines? ritz crackers? a box of wheat thins? multigrain crackers? Do we need to spray the muffin tins?

Reply

Lindsey April 22, 2011 at 8:16 am

Mary,
That would be one sleeve of crackers. So sorry for the confusion! I usually use saltines as the Nabisco brand is dairy and egg free as well as inexpensive. You could use whatever type of cracker you wanted :-)
I do not feel the need to spray the muffin tins.
Thanks for the questions! I hope this helped.

Reply

Mary April 22, 2011 at 8:47 am

Thanks, Lindsey. I plan to use a leaner cut of meat (ground round or sirloin), so I’ll probably spray the muffin tin just to be safe. And even though it is wasteful, I’m going to crush a sleeve of saltines to get a measurement that can be used to substitute other bread types. If I remember, I’ll come back and post it.

Reply

Dee April 22, 2011 at 7:21 pm

Lindsey – this recipe sounds wonderful. And wonderfully simple! I’m going to try it this week. Good job! Thanks!

Reply

dorothy April 25, 2011 at 10:45 am

While the recipe looks easy and is probably very tasty, what exactly makes this a “Food Allergy” recipe? It calls for egg and crackers, with no substitution options (other than leaving out the egg). While you can make a meatloaf w/o egg, you do need some other binder, especially if you’re making a Top 8 free meatloaf. There are wheat free breadcrumbs available, but they are very expensive.

I 2 meats-gr beef and gr sausage and use cornmeal or potato chips for the “crackers”. I sometimes put a little rice milk (unflavored) and replace the egg with zuchini (pureed) or carrot. I also use minced white or spanish onion, sometime bacon, fresh parsley, fresh garlic. THAT makes a true “food allergy” meatloaf.

Reply

Kay May 3, 2011 at 2:48 pm

Our meatloaf recipe is free of the Top 8 and uses 1/3 c. tapioca as the binder . My MIL was very allergic to eggs and this was her meatloaf recipe. My husband’s co-workers loved it when he brought some for a potluck.

Reply

Rena May 9, 2011 at 4:25 am

It all sounds very good, but i am new to the “top 8″. What exactly is that? My husband has been diagnosed with wheat/gluten allergy

Reply

Lindsey May 10, 2011 at 6:14 pm

The top 8 are wheat, soy, egg, dairy, fish, shellfish, peanuts and tree nuts :-)

Reply

Sara October 5, 2011 at 3:42 pm

Cheapest way to get gluten free bread crumbs is to mess up gluten free bread. I find myself very well stocked in bread crumbs from my breads that weren’t quite right. I just slice it up, toast it a little and throw it in the food processor.

However, for this I would use potato chips most likely because it sounds yummy. We can have eggs, just not the crackers. Thanks!

Reply

Tee January 21, 2014 at 9:56 pm

I just tried this recipe tonight and it’s a keeper. The only thing I did different was I doubled it, used white bread soaked in milk (We ate the crackers I had saved for the recipe because I forgot about them.), and left off ketchup. My 4 year old isn’t much of a meat eater and she ate it, then teen ate 2 helpings (which is why I doubled up), as did the 8 year old and myself. Did I mention I have the classic “Uuuuggghhhh not meatloaf! Yuck!” kiddos. ;)

Reply

Leave a Comment

{ 3 trackbacks }

Previous post:

Next post: