This recipe is inexpensive, but tastes like a five star meal. Since everyone’s favorite piece of the meatloaf is the end piece (which has the most ketchup glaze), I make ours in a regular sized muffin tin. Making them this way, ensures everyone will get the ketchup glazed taste in every bite. A helpful addition to this method are the leftovers, which are not only easier to store, but can be made into meatloaf sliders (cutting the loaves in half and sandwiching them in between a roll cut in half) for lunch or dinner the next day.
Depending on how much you eat and how many people are in your family, this recipe will yield about 2 meals (for a family of 4). —MariGarrett
24 regular muffin sized meatloaves, 48 mini-muffin sized meatloaves (great for appetizers and for kids) or 1 large traditional shaped meatloaf
ground turkey (can also use ground chicken, beef or pork)
crushed garlic cloves
adobo sauce (from a can of Chipotles in adobo sauce; found in the international food section)
orange juice (this recipe calls for a lot of orange juice, so I usually buy an additional quart of juice, so I have enough)
1 1/2 cups
large or extra-large egg
diced medium sized yellow, white or red onion
coarsely chopped unpeeled carrots (about three 6” carrots)
coarsely chopped mushrooms (any kind of mushroom will do)
thinly shredded basil leaves (about 12 large leaves)
fresh made breadcrumbs (I toast two small slices or one large slice of whole wheat bread and grind them in the coffee grinder) or ¾ cup store bought breadcrumbs
Preheat oven to 400 degrees. Place all of the meatloaf mixture ingredients in a large mixing bowl; I find that using a potato masher to mash and mix the ingredients together, really helps.
Once well combined, spoon the meatloaf mix into the muffin pan(s), filling each cup about a half inch from the top. Place the muffin pan(s) onto a cookie sheet(s), which will not only help catch any rogue juice spills, but the sheet(s) also makes it easier to take the muffin pan(s) in and out of the oven.
Place the sheet(s) in heated oven and bake for 15 minutes.
While the meatloaves bake, mix the glaze ingredients in a medium sized bowl.
Remove from the sheet(s) from the oven and pour off (or use a baster) and discard the clear juice.
Spoon enough ketchup glaze to cover and surround each mini meatloaf.
Place the sheet(s) back into heated oven and bake for 20 minutes or until the glaze has thickened and darkened slightly (like a deep cranberry red).
Remove from oven and let stand for a few minutes, then serve with your favorite meatloaf side dish.