It’s hard to make meatloaf look pretty, but hear me out. These mini meatloaves — baked in a cupcake tin — were a revelation.
This recipe, from Tastes Better From Scratch, has been passed around my homeschool community and was shared by my friend Becca as a perfect Dinner Done Easy idea.
The smaller portions make them ideal for kids, and they hold together beautifully. Best of all, the heat from the metal tin gives every mini loaf those golden, caramelized edges that make meatloaf worth eating. My husband and son agreed this version should permanently replace the classic loaf pan style.
Tip: Dice the onions super fine to keep this child-friendly. I made the mistake once of adding chunky onions to a meatloaf, and Leo never let me live it down.
Serve with: mashed or baked potatoes and an easy skillet of buttered green beans.
Easy green beans:
Add 1–2 tablespoons of butter to a hot skillet, toss in a bag of fresh, trimmed green beans, and season with salt, pepper, and garlic powder. Add ¼ cup of water, cover with a lid, and let the beans steam for 3–5 minutes, depending on how tender you like them. The butter and water emulsify into a light, flavorful sauce that coats every bite.
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