Little Meat Loaves

  • Recipe By
  • Published Aug 10th
  • Ready In1h 30m
  • Servings6
  • Calories678

These individual meat loaves are topped with a sweet and tangy sauce. The sausage in this recipe yields a more complex flavor than your standard meat loaf.

Little Meat Loaves Ingredients

The following are the ingredients needed to make delicious Little Meat Loaves for 6 servings:

  • 2 eggs, beaten
  • 3/4 cup crushed buttery round crackers
  • 1/2 cup milk
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup chopped onion
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon dried Italian-style seasoning
  • 1 teaspoon garlic salt
  • 1 pound lean ground beef
  • 1 pound ground sausage
  • 1 cup ketchup
  • 1/2 cup packed brown sugar
  • 1 tablespoon Worcestershire sauce

Little Meat Loaves Cooking Instructions

  • Prep30m
  • Cook1h
  • Ready In1h 30m

To cook Little Meat Loaves, you need about 30 minutes of preparation time. The time needed to cook this Little Meat Loaves is about 1 hour , and you can serve your Little Meat Loaves within 1 hour 30 minutes . The following are the steps to cook Little Meat Loaves easily:

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 In a large bowl, combine the eggs, cracker crumbs, milk, cheese, onion, Worcestershire sauce, Italian-style seasoning, garlic salt, ground beef and ground sausage. Mix this together well and form into individual loaves. Place the loaves in a 9x13 inch baking dish.
  3. 3 In a separate small bowl, combine the ketchup, brown sugar and Worcestershire sauce. Mix this together well and spoon some of this sauce over each loaf. Garnish each loaf with some Parmesan cheese and seasoning to taste.
  4. 4 Bake at 350 degrees F (175 degrees C) for 45 to 60 minutes.

Notes

  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 678 calories; 38.3 grams of fat; 48.8 grams of carbohydrates; 34.3 grams of protein; 166 milligrams of cholesterol; 1919 milligrams of sodium.

  1. Jan 10th 2006

    I had high hopes considering all of the rave reviews. The beef/sausage combination gives a nice texture, but the taste is rather bland, Without the sauce, it has little flavor. I may stic ...

  2. Jan 3rd 2006

    I followed some of the other reviewers suggestions and used shredded cheese. I also added a little more italian seasoning. I cut back on the sugar, and used a mix of bbq sauce and ketchup ...

  3. Jun 16th 2004

    This was a great recipe for meatloaf. I do have a little tip for those who mentioned the grease. Use 2 disposable pans. Poke small holes in the bottom of 1 pan along the sides, then place ...

  4. Jul 8th 2003

    Good recipe. This was a real pleaser at my supper table.Use lean ground meat and use the 9x13 pan. I only used ketchup on top. Yum Yum!

  5. Dec 18th 2002

    Best meatloaf we ever had! The sausage adds a great flavor to it, and the smaller loaves are much easier to store as leftovers.

  6. Nov 3rd 2002

    Great meat loaf, but lean ground beef (or better yet, ground venison) is essential. Otherwise the loaves are too fatty because of the sausage.

  7. Aug 2nd 2002

    Oh my gosh -- my kids just love these! They call them "mini-meat lumps" and everybody is happy when these are on the menu. We love them for lunch the next day, sliced and made into sandwic ...

  8. Jun 24th 2002

    Hmm...I rarely leave a bad review, however I found that the addition of sausage left me with little pans of grease. I put each into mini loaf pans, however the grease filled the bottoms of ...

  9. May 28th 2002

    I WAS REALLY DISAPPOINTED WITH THIS ONE. THE SAUCE WAS WAY TOO KETCHUPY AND BARBEQUE TASTING. THE MEAT LOAVES WERE INCREDIBLY GREASY, AND I WAS VERY DISAPPOINTED WITH THE FLAVOR AND TEXTURE.