Mini Meatloaves for Dinner

Mini meatloaf

Did you know mustard has Biblical roots? You may be familiar with that popular passage in Matthew about the kingdom of heaven being like a mustard seed. Today Matt Swaim, Sonrise Morning Show on Sacred Heart Radio, chatted about mustard. Back in Bible days, mustard seed was ground up into a paste for food. Both wild and cultivated mustards were also used medicinally.

Mustard is what gives the yummy barbecue sauce to top these meatloaves a real flavor kick.

In a meatloaf mood? Try one of these and let me know how it turns out.


From friend and colleague, Carol Tabone who first made this in a cooking class. 

Ingredients and Instructions meatloaves

Mix together very gently:

1-1/2 pounds ground chuck

1/2 cup of toasted bread crumbs

1/4 cup lemon juice

1/4 to 1/3 cup onion, minced 

1 large egg, beaten

2 teaspoons salt

Ingredients and instructions Barbecue Sauce

Whisk together:

2 cups catsup

1 cup brown sugar, packed

2 teaspoons dry mustard

1/2 teaspoon allspice

1/2 teaspoon ground cloves

6 thin slices lemon to put on top of loaves (optional but nice)

Instructions for Roasting

Preheat oven to 350.

Shape meatloaf mixture into 6 loaves, like mini footballs. Place on sprayed baking sheet.

Bake 15 minutes, then remove from oven.

Lay lemon slices on top of each loaf if using, then cover each generously.

You’ll use about half the sauce.

Put back in oven and continue to bake until done – thermometer will register 155-160. This takes about 40 minutes, but start checking after 30 minutes. 

To serve: Warm remaining sauce and pass. 

Today Matt Swaim and I revisited a Bible staple to chat about: mustard. You’re probably familiar with this famous passage from Matthew – “the kingdom of heaven is like a mustard seed….” Mustard during Bible days was a much loved condiment, both wild seed and cultivated were used. I love dry mustard in a favorite barbecue sauce that’s dolloped on meatloaf. Here’s 2 nice recipes for mini meatloaves topped with that yummy suace.


Ingredients meat loaves

4 oz shredded Cheddar cheese – 1 cup

3/4 cup milk

1/2 cup quick cooking oats, not old fashioned

1 large egg

1 teaspoon salt

1/2 teaspoon pepper

1-1/2 teaspoons onion powder or about 1/4 cup finely diced onion

1 pound ground chuck – this makes for a moist meatloaf

Ingredients sauce

Use the above sauce recipe but divide it in half. That’s all you’ll need.


Preheat oven to 350.

Stir together cheese, milk, oats, egg, salt, pepper and onion powder. 

Stir in beef and combine gently. Form gently into 4 mini meat loaves in the shape of footballs. 

Place in sprayed baking dish.

Use a good tablespoon of the sauce and dollop on top of each meat loaf. It will spread down the sides as the meat cooks.

Save the rest of the sauce to warm up after meat loaves are baked to serve alongside.

Bake 35-45 minutes, or until thermometer reads 155-160 degrees.

Pass extra sauce.


Add a squirt of generic yellow mustard or favorite mustard to each cup. 

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