Sweet & Sour Mini Meatloaves - Eat Better Spend Less

I am so excited! I finally put together a meatloaf that my family will eat!

I have to tell you a secret: Before we got married I promised I would never make meatloaf.

How bad am I to break a prenuptial agreement?

You wanna know another secret?

He liked it.

Mmm hmmm.

Score!

Cheap healthy food, another new meal idea, a challenge met!

And to make it easier to cook just how much we’ll eat, I made it in silicone muffin pans.

Yeah, I overfilled them a little but the sauce still fit. Just barely!

I cooked just how many we wanted in one pan and froze the rest in another.
If you needed your pans for other things, you can transfer them to a freezer bag once they’re frozen.
On serving day, just thaw in the fridge and cook the same as fresh.

Here’s the recipe

Sweet & Sour Mini Meatloaves

Mild meatloaf (not big onions, peppers, etc.) with a tangy sauce.

Ingredients

1-1½ pounds fresh ground beef
2 eggs,room temp and slightly beaten
1 cup oats
1 tsp salt
¼ tsp pepper
½ package onion soup mix
for the sauce:
1 can tomato sauce (divided between the meat and the sauce)
2 TBSP sucanat (or brown sugar)
2 TBSP apple cider vinegar
⅓ cup sugar
2 tsp mustard

Instructions

For the meatloaves:
Preheat oven to 350°
Mix all of the meatloaf ingredients, including half of the tomato sauce.
Using a large scoop, fill muffin cups to about ⅔ full.
Cook for about 15 minutes.
Meanwhile, for the sauce:
Combine sauce ingredients in a small saucepan (including the other half of the tomato sauce).
Bring to a boil and remove from heat.
When the meatloaves have baked for about 15 minutes, take them out and spoon the sauce onto the tops of each one.
Place back into the oven and cook for another 10 minutes.