Mini Meatloaf

Mini Meatloaf


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes


Yields or Serves:  

[Total: 0   Average: 0/5]

Mini Meatloaf 1Mini Meatloaf 2Mini Meatloaf

This recipe is a tasty and unique spin on regular meatloaf, but in NO way is the regular humdrum meatloaf.  Instead of using ketchup for the top I used delicious sriracha that gives it a bit of kick.


1 1/2 Pounds Ground Lamb

1 Teaspoon Kosher Salt

1 Teaspoon Freshly Ground Pepper

2 Slices of Bread

1/4 Cup Milk

1 Bunch Chopped Green Onions

1/4 Cup Finely Chopped Fresh Parsley

1/4 Cup Finely Chopped Fresh Mint

4 Finely Chopped Garlic Cloves

2 Beaten Eggs

1 Tablespoon Olive Oil

Zest of 1 Lemon

Juice of 1 Lemon

Sriracha for The Top (About 1 Cup)

Move your oven rack to the middle of the oven.  Preheat your oven to 425º F. Line a large rimmed baking sheet with parchment paper.  In a small size bowl soak the bread in the milk for 5 minutes.  Place the ground lamb into a large size bowl and add the kosher salt and pepper.  Remove the bread from the milk and crumble the bread into the meat.  Add the green onions, parsley, mint, garlic, egg, lemon zest, olive oil and lemon juice.  Using your hands mix the ingredients into the lamb.  When you are done mixing form 4 mini meatloaves that are about 1 1/2 inches to 2 inches thick.  Put the mini meatloaves onto the parchment paper lined baking sheet. Drizzle the tops of the mini meatloaves with the sriracha (use as much as you want) and put into the oven for 20 minutes.  Remove from the oven and let rest for 5 to 10 minutes.  Serve with a tossed salad and mashed potatoes.  Serves 4sriracha



    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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