Mini Meatloaves with Tomato Sauce

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Makes: 6  servings Prep 20 mins Bake 375°F 30 mins


  • 2 teaspoons  olive oil
  • 1 cup  chopped onions
  • 1 3/4 pounds  unseasoned meatloaf mix (equal amounts of ground pork, veal, and beef) or ground round
  • 2/3 cup  prepared marinara sauce
  • 2/3 cup  fresh bread crumbs (2 slices)
  • 1 large egg
  • 2 tablespoons  chopped fresh parsley
  • 2 1/2 teaspoons  minced garlic
  • 1 teaspoon  salt
  • 1/4 teaspoon  freshly ground pepper
  • Additonal warm marinara sauce (optional)


1. Heat oven to 375 degrees F.

2. Heat oil in large nonstick skillet over medium-high heat. Add onions and cook 5 minutes, until lightly browned; cool. Combine onions, meats, the 2/3 cup sauce, the bread crumbs, egg, parsley, garlic, salt, and pepper in large bowl, tossing meatloaf mixture lightly with fingertips.

3. Divide mixture between six ungreased 4-inch (1-cup) individual fluted cake mold pans or one 8-1/2x4-1/2-inch loaf pan. Arrange pans on large jelly-roll pan. Bake 30 minutes (loaf pan: 60 to 70 minutes), until meat thermometer inserted into center of meat-loaves reaches 160 degrees F. Remove pans from oven and immediately unmold onto jelly-roll pan. Serve with marinara sauce, if desired, and garnish with chopped parsley, if desired. Makes 6 servings.

Nutrition Facts

  • Servings Per Recipe 6
  • cal.(kcal)375,
  • Fat, total(g)27,
  • chol.(mg)140,
  • sat. fat(g)10,
  • carb.(g)7,
  • fiber(g)1,
  • pro.(g)25,
  • sodium(mg)681,
  • Percent Daily Values are based on a 2,000 calorie diet
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