Ingredients

The following ingredients have 80 Servings
  • 1 onion (grated)
  • 1 cup quick oats
  • 1/2 cup milk
  • 2 eggs
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 teaspoons soy sauce ((gluten-free if necessary))
  • 2 lbs. ground beef (preferably 80/20)
  • ketchup or barbecue sauce (for topping, optional)

Instruction

  • Preheat oven to 400 degrees F. Butter or grease a rimmed baking sheet or casserole dish.
  • In a large bowl, add the grated onion, quick oats (1 cup), milk (1/2 cup), 2 eggs, kosher salt (1 teaspoon), black pepper (1/2 teaspoon), and soy sauce (2 teaspoons) and mix until well combined. Allow to sit for 3-5 minutes while the oats absorb some of the moisture.
  • Add the ground beef (2 lbs.) to the bowl. Mix well- for best results, use hands.
  • Divide the mixture into eight parts and form them into loaf shapes. (I like to flatten the mixture in the bowl and use a knife to portion it out into 8 "wedges," kind of like slicing a cake, to get even amounts).
  • At this point, you can wrap the mini meatloaves in plastic wrap or flash freeze to store in the freezer, or refrigerate until you're ready to bake (see notes for more info on this). Otherwise, proceed to cooking.
  • Place the mini meatloaves on the prepared baking sheet or casserole dish (as many as you want to cook - if frozen, defrost completely before cooking). Bake at 400 degrees F for 25 minutes (or until the internal temperature is 160 degrees).