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

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!

Zesty Mini Meatloaves

Yield – 4 servings

Preparation Time – 15 minutes

Cooking Time – 40 minutes


  • 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
  • Serve with mashed potatoes and fresh veggies


  • Preheat your oven to 400°F and have your muffin tin ready.
  • 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!
  • 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.
  • After all your muffin tins are full wash your hands and then top each one with a little ketchup if you so desire.
  • Bake for 30 to 40 minutes until the mini loaves are cooked through and no longer pink in the center.
  • 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!