Happy December! Who else already has ABC’s 25 Days of Christmas and their tree up and decorated? I live for this time of year! Being in Florida, instead of snow swept streets and knit gloves, I am currently in flip flops and 70 degree weather, but I still glow with holiday spirit.

Before heading off to my mom’s new place in North Carolina last week for Thanksgiving, I raided my fridge. I’ve mentioned many times how much I hate wasting food, so I wanted to ensure that all my fridge’s contents were put to good use. Thus, baby meatloaf’s were born (or cooked, at least).

Typically, meatloaf needs to cook for at least 45 minutes. I didn’t have that kind of time, I was hungry and very impatient. (That happens a lot if you haven’t noticed). So, making them mini was the perfect solution!

All you need:

-1 pound of ground meat; I used chicken, but turkey or beef would also work

-1 large egg

-¾ cup breadcrumbs (not pictured, my bad)

-1 medium white onion

-½ cup tomato sauce

-3 cloves of garlic

-Garlic powder, onion powder, & oregano to taste

-Ketchup to taste

Combine all ingredients, minus the ketchup, in a large bowl and then mix it all up! I used my hands, which works the best.

In a greased cupcake pan, spoon in the meatloaf mixture. This makes about 17 mini meatloafs.

Squirt a little ketchup on each mini meatloaf. I guesstimate that I did about a tablespoon on each.

Cook at 350 degrees for 25 minutes, or until completely cooked through. The meatloaf’s will crisp up on the outside but stay nice and soft on the inside!

Pair with any side, I chose some baked yellow squash & zucchini.

Calories per mini meatloaf: about 82