Sun Dried Tomato Mini Meatloaves
Elevate your weeknight dinner game with these irresistible Sun-Dried Tomato Mini Meatloaves, a flavorful twist on a classic comfort food. Packed with a hearty blend of ground beef and pork, these bite-sized meatloaves are infused with the rich, tangy goodness of sun-dried tomatoes, aromatic garlic, and fresh parsley. Melted Parmesan cheese and breadcrumbs give them a perfectly tender texture, while a generous ketchup glaze adds a sweet-savory finish. Prepared in a muffin tin for easy portioning, these mini meatloaves cook in just 25 minutes, making them a quick, kid-friendly option that doesn’t skimp on flavor. Garnish with dried oregano for an herby touch and serve alongside creamy mashed potatoes or roasted veggies to complete this crowd-pleasing meal. Perfect for busy evenings, this recipe combines easy prep with gourmet-level results.
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Recipe Information
Ingredients
- 1 pound Ground beef
- 0.5 pound Ground pork
- 0.5 cup Sun-dried tomatoes (packed in oil, drained and chopped)
- 0.75 cup Breadcrumbs
- 2 large Eggs
- 0.5 cup Grated Parmesan cheese
- 0.25 cup Milk
- 1 medium Yellow onion (finely chopped)
- 2 cloves Garlic (minced)
- 2 tablespoons Fresh parsley (chopped)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Ketchup (for topping)
- 0.5 teaspoon Dried oregano (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a standard muffin tin or mini loaf pan.
In a large bowl, combine the ground beef, ground pork, sun-dried tomatoes, breadcrumbs, eggs, Parmesan cheese, milk, yellow onion, garlic, parsley, Worcestershire sauce, salt, and black pepper.
Using clean hands or a large spoon, mix until all the ingredients are evenly incorporated. Do not overmix to avoid a dense texture.
Divide the mixture into six equal portions and shape each into a mini-loaf. Place each mini-loaf into a muffin cup or mini loaf pan, pressing gently to fit.
Spread a generous spoonful of ketchup over the top of each mini-loaf for a flavorful glaze.
Bake in the preheated oven for 20-25 minutes, or until the internal temperature of the meatloaves reaches 160°F (71°C) on a meat thermometer.
Remove from the oven, let rest for 5 minutes, and sprinkle with dried oregano if desired before serving.
Serve warm alongside your favorite sides, such as mashed potatoes, roasted vegetables, or a fresh green salad.
Nutrition Facts
Calories |
1785 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.2 g | 116% | |
| Saturated Fat | 31.6 g | 158% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 616 mg | 205% | |
| Sodium | 6926 mg | 301% | |
| Total Carbohydrate | 136.5 g | 50% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 54.8 g | ||
| Protein | 110.2 g | 220% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 773 mg | 59% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 2633 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
