The Willing Cook-A-Long: Mini Meatloaf & You

I have a new go-to meatloaf recipe.  This is by far the best meatloaf that I think I’ve ever had.  Here are some of the words I heard at dinner, “Mmmm….Delicious…I really like it.”  Those words were from my husband and he is my official unapologetic food critic.  When I’ve won him over, I know it’s good.

I ended up taking the Glazed Mini Meatloaves recipe that I featured for this week’s challenge and combined it with a reader’s Mini Meatloaf recipe.  (Thank you, Tessa, for your fantastic recipe suggestion.)  Since I had already posted the former recipe, I didn’t want to completely dump it after seeing Tessa’s recipe.  So, I combined the two by using my favorite ingredients from both recipes and Voila!  Meatloaf Masterpiece!  (Okay, maybe I’m exaggerating a bit, but it really was delicious.)  Here is my new recipe combining the two above.  (I think this would make a really easy freezer-friendly meal as well.)

Free of gluten, egg, dairy, soy, corn

Mini Meatloaf

Recipe adapted from and


  • 1/2 cups brown rice
  • 1 carrots
  • 1 large zucchini, grated
  • 1 pounds ground beef
  • 1 onion, diced
  • 1 cups Old-Fashioned Oats
  • 1/4 cups allowed milk (cow, rice, soy, almond, coconut, etc.)
  • 3 tablespoons Worcestershire sauce
  • 1 teaspoons thyme, dried
  • 1+1/2 teaspoons mustard, dry
  • 1 teaspoons kosher salt
  • 1 teaspoons garlic powder
  • 1/2 teaspoons black pepper
  • 1/2 cups ketchup
  • 1/4 cups brown sugar
  • 4 teaspoons apple cider vinegar
  • 2 teaspoons hot sauce


Steam brown rice ahead of time, according to package directions (or use leftover rice).
Dice/Shred carrots & zucchini (cabbage, sweet potatoes or other vegetables are good too).
Mix together vegetables, rice, ground beef, oats (or bread crumbs of choice), and remaining ingredients, except glaze amounts listed below. (Note: If eggs are allowed, add 1 egg at this step.)
Form about 8 mini meatloaves and place on greased baking dish or cookie sheet.

Make glaze by mixing together:
1/2 cup ketchup
1/4 cup brown sugar
4 tsp apple cider vinegar
1/2 tsp dried mustard
2 tsp hot sauce (optional)

Spread glaze on top of meatloaves.
Bake in a 400 degree oven for 30-40 minutes, until crispy and cooked through.
Serve over mashed potatoes...yum!

So, how about you? What new recipe did you try this week? Link up your blog post in the comments section below or simply leave a comment.


For this week’s Willing Cook-A-Long challenge, I have decided to combine two recipes (again).  I’m going back to dessert, but I want to include the lovely fall flavors and the efficiency of freezer cooking.  So, I am going to try a combination of Pumpkin Chocolate Chip Cookies and Slice & Bake Chocolate Chip Cookies.

Are you in for cookies next week? Or will you try a different recipe? How will you join in the Willing Cook-A-Long?

How the Willing Cook-A-Long works:

  1. I will come back next week with my review of the willing cook-a-long new recipe and the changes I made for my food allergy home.
  2. You can make the same recipe as I (with or without changes), or…
  3. You can make your own new dish and tell us about it.

Regardless of what you choose to do, come back here next Friday and link up to your post (if you have a blog) or just tell us what you made in the comments.  Can’t wait to hear of all your new dishes next week!

Happy Willingly Cooking-A-Long!


Recipe shared at Monday Mania, Tasty Tuesday, Hearth and Soul Blog Hop, and Homestead Barn Hop.

PrintFriendly and PDF
This entry was posted in Allergy Cooking, Recipes, Willing Cook-A-Long. Bookmark the permalink.

17 Responses to The Willing Cook-A-Long: Mini Meatloaf & You

  1. I’m glad your meatloaf turned out so well my meatballs & spaghetti was only so-so. The sauce was a bit bland, and I would have preferred cooking the meatballs in the oven or pan to make them crispy instead of submerging them in the sauce. The garlic crumbs on top were nice, but I want to swap out the spices, as the red pepper was too hot.

    The pumpkin cookies look good. Though I don’t think I’ll do the slice and bake part.

    • Cook says:

      I usually pre-cook my meatballs in the pan, remove, make the sauce, then add them back to the sauce to finish cooking. But I agree that making in the oven might make them crispier. I think I may try that method the next time I make meatballs.

      Thanks for joining up again this week. Glad you’ll try the pumpkin cookies.

  2. Glad your meatloaves turned out so well! I have frozen this meal many times, I make the mini loaves and freeze like that, or sometimes skip the forming and freeze the whole chunk together! We adore pumpkin in our house, and my dense and chewy pumpkin cookies win rave reviews from all tasters (all my tasters do not have food allergies). I personally love the texture of these cookies over other recipes I have. I mastered kale chips this last week (or maybe it was technically a week and a half ago!)

    • Cook says:


      I’ll check out your pumpkin cookies. I love pumpkin cookies, so am very excited about the challenge this week. I can’t wait to look at your kale chips. I’ve thought about making them myself. I’ve sampled them at Whole Foods and love them. Thanks for joining in this past week! Hope you’ll join in again!


  3. Pingback: Roast Chicken How-To & Our Food Allergy Meal Plan | The Willing Cook

  4. Julie says:

    This sounds great. An’t wait to try it.

    • Cook says:

      I think it’s probably my favorite. The inclusion of brown rice & veggies really kicks it up a notch. It’s a great way to use up some veggies. In the picture, we used carrots & cabbage. Mmmm, good! I’d love to hear your feedback when you make it, so don’t hesitate to come back and comment.


  5. Your mini meat loaves sound delicious. I like the addition of the rice and oats, and the sauce sounds yummy. Thank you for choosing my Slice and Bake Chocolate Chip Cookie recipe for your Cook-A-Long. I look forward to reading your post. Thank you for sharing this post with the Hearth and Soul hop.

    • Cook says:

      I think that mini meatloaf recipe is probably on my favorites list. The addition of rice & diced veggies were fantastic, not to mention the sauce. We used carrots and cabbage because that is what I had on hand, but you could use any veggie.

      I loved the ease of slice & bake. I don’t know why I’ve never thought of that before. The frozen cookie dough was really good too 🙂

      Thanks for stopping in to comment. I’d love to have you join in the Willing Cook-A-Long sometime. It’s a way to help people get out of the dinner rut and try new recipes.


  6. Alea Milham says:

    Your meatloaf sounds delicious! I appreciate the gluten-free recipe filled with veggies and rice as we are a gluten-free home . Thank you for sharing your recipe with the Hearth and Soul Hop.

    • Cook says:

      You’re welcome! Be careful with the oats if they aren’t guaranteed gluten-free as there is a high probability of cross-contamination. We loved the recipe and it’s going into my “favorites” category. The things we liked best about it were the rice, veggies and sauce. I’d love to hear your feedback if you make it.

      Thanks for stopping in!

  7. Jamie says:

    I served your mini meatloaf dish for dinner tonight. It turned out great! It was so delicious and my family loved it! I substituted ground turkey for the beef (can’t have beef) and I used only 1/3 of a large onion (nursing baby doesn’t like too many onions). Other than that I followed the recipe exactly. The glaze made it for me. I will definitely make this again. Due to nursing baby’s allergies I am off dairy, eggs, soy, nuts, fish, beef, gluten and am limiting corn.

    Thank you for a great recipe!

    • Cook says:


      Thank you SO much for coming back with a review! I am glad that you loved it. I agree that the sauce really pulls it all together and gives it that extra flavor. Substituting ground turkey is a great alternative, and there is nothing ever wrong with lowering the onion. I usually lower it too from original recipes. Since you’re avoiding so much, I hope you’ll be able to find helpful recipes here. Let me know if there is a dish you’d ever like to see.


  8. Kendra says:

    I just had a quick question- I noticed it says “1/2 cups” of brown rice. Is that supposed to be more than 1/2 cup with a missing number, or just 1/2 cup? Thanks for the great-sounding recipe! Can’t wait to try it!

    • Cook says:

      It’s 1/2 cup cooked brown rice. I have a recipe program that is set in the plural form. If I change it to “cup,” then I’ll miss the “s”. Sorry for the confusion. I hope you enjoy the meatloaf. It is our absolute favorite!

Leave a Reply

Your email address will not be published. Required fields are marked *