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Mini Meatloaf with Creamed Spinach

Easy Mini Meatloaf

Camila Benitez
If you're looking for a delicious and hearty meal to satisfy your taste buds, this mini meatloaf recipe might be up your alley! It features a blend of ground chuck and pork and a savory mix of vegetables and spices. Paired with creamy spinach and sweet peas with ham, this meal will impress family and friends. Plus, with a simple ketchup sauce, you'll have a perfectly balanced and satisfying dinner in no time.
4.50 from 4 votes
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Main Course
Cuisine American
Servings 12

Tools

Ingredients
  

  • 2 pounds ground chuck
  • ½ pound ground pork
  • 3 tablespoon good olive oil
  • 1 large yellow onion chopped
  • 1 poblano pepper chopped
  • 1 carrot grated
  • 1 stack celery finely chopped
  • 6 garlic finely minced
  • 1 tablespoon Knorr Beef Bouillon or 2 teaspoons kosher salt to taste
  • 1 teaspoon ground black pepper
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons Malbec wine
  • ⅓ cup water
  • 1 tablespoon tomato paste
  • 2 teaspoons sugar
  • ¼ cup cilantro or flat-leaf parsley chopped
  • ¾ cup plain Panko bread crumbs
  • 2 large eggs beaten

For the Creamed Spinach

  • ½ cup finely shredded Parmigiano
  • 2 (10-ounce) box frozen leaf spinach, thawed, drained, squeezed dry and coarsely chopped, or 2 (10-ounce) packages of fresh spinach (tough stems removed), steam, drain and roughly chop
  • ⅛ teaspoon freshly grated nutmeg or ground nutmeg
  • ¼ teaspoon ground black pepper
  • ½ teaspoon Kosher salt 
  • 2 cups heavy cream
  • 4 garlic cloves, finely chopped
  • 1 1medium red onion, finely chopped

For the Sweet Peas with Ham

Ketchup Sauce

  • ½ cup Ketchup
  • 1 tablespoon Rice vinegar or white vinegar
  • 2 tablespoons light brown sugar

Instructions
 

  • Preheat the oven to 350 °F. Place a piece of parchment paper on a sheet pan and set it aside. Heat the olive oil in a medium saute pan.
  • Add the onions, poblano pepper, carrot, celery, Knorr beef bouillon, and pepper and cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until the vegetables are tender.
  • Add the tomato paste and cook, stirring for about two minutes. Add the wine, sugar, Worcestershire sauce, and water. scrap up any browned bits and cook for another 2 to 3 minutes.
  • Taste and adjust season with kosher salt and/or pepper. Remove from heat and allow to cool slightly. In a large bowl, combine both types of meat, onion mixture, bread crumbs, and eggs, and mix lightly with a fork, don't mash or the meatloaf will be dense.
  • Divide the mixture into 6 (10 to 11-ounce) portions and shape each portion into a small meatloaf on the prepared sheet pan. Spread about a tablespoon of ketchup on the top of each mini meatloaf portion.
  • Bake the Mini Meatloaf for 40 to 45 minutes, until the internal temperature, is 155 to 160 degrees F and the mini meatloaves are cooked through.

How to make Creamed Spinach

  • Melt the butter in a large skillet over medium-low heat. Add the red onion and cook, stirring frequently, until soft and light golden brown, about 4 minutes.
  • Add the garlic and cook, stirring constantly, for 1 minute more. Add the heavy cream, Kosher salt, pepper, and ground nutmeg, and bring to a gentle boil.
  • Cook, uncovered, stirring occasionally until the cream is thick enough to coat a wooden spoon, about 10 minutes. Add the cheese and stir until melted. Add the spinach and stir until evenly combined with the cream sauce.
  • Taste and adjust seasoning, if needed. (If the Creamed Spinach seems a little watery, cook the Creamed Spinach over medium-low heat until any excess liquid evaporates.) Serve warm.

How to make Sweet Peas with Ham

  • Heat the extra virgin olive oil in a medium (10-inch) sauté pan, add the ham and red onion, and cook over medium heat for 5 to 7 minutes, stirring occasionally, until the ham is heated through and the onion is tender.
  • Add the frozen peas, ¼ teaspoon kosher salt, and ¼ teaspoon pepper, and cook over medium-low heat for 4 to 5 minutes, until the peas are hot. Stir in the cilantro, taste for seasonings, and serve hot. Enjoy!

How to make Ketchup Sauce

  • In a small bowl, combine the ketchup, light brown sugar, and vinegar.

Notes

How to Store & Re-Heat
  • To store: Place leftover mini meatloaf, creamed spinach, and sweet peas with ham in separate airtight containers and refrigerate for 3-4 days.
  • To reheat: Place the mini meatloaves on a baking sheet lined with aluminum foil and bake in a 350°F oven for 10-15 minutes or until heated. Alternatively, microwave the mini meatloaves for 1-2 minutes or until heated. For the creamed spinach and sweet peas with ham, place them in a microwave-safe dish and heat in the microwave for 1-2 minutes or until heated through.
Make sure to stir the creamed spinach and sweet peas with ham occasionally while reheating to ensure even heating. Once reheated, you can serve the leftovers as is or with fresh bread or mashed potatoes.
Make-Ahead
This mini meatloaf recipe is a great make-ahead option for busy weeknights or meal prep. You can prepare the meatloaf mixture ahead of time and shape it into individual mini meatloaves. Place the mini meatloaves in a muffin tin and cover them with plastic wrap, then refrigerate for up to 24 hours. When you're ready to cook, remove the plastic wrap and bake the mini meatloaves in a preheated oven for 25-30 minutes or until cooked. The creamed spinach and sweet peas with ham can also be made and stored in separate airtight containers in the refrigerator for 3-4 days.
When you're ready to serve, reheat the mini meatloaves, creamed spinach, and sweet peas with ham and assemble them on plates as desired. This make-ahead option is an excellent time-saver and allows you to have a delicious and satisfying meal ready quickly.
How to Freeze
To freeze this mini meatloaf recipe, allow the cooked mini meatloaves to cool to room temperature. Once cooled, wrap each mini meatloaf tightly in plastic or aluminum foil, then place them in a freezer-safe container or resealable plastic bag. Label the container with the date and contents, and freeze it for 2-3 months. Allow the creamed spinach and sweet peas with ham to cool completely before transferring them to a freezer-safe container. Label them with the date and contents, and freeze them for 2-3 months.
To reheat frozen mini meatloaves, remove them from the freezer and let them thaw in the fridge overnight. Once thawed, reheat the mini meatloaves in the oven at 350°F for 15-20 minutes or until heated. For the creamed spinach and sweet peas with ham, reheat them in the microwave or stove, occasionally stirring, until heated.  Once reheated, you can serve the mini meatloaves, creamed spinach, and sweet peas with ham as a complete meal.
Notes:
  • If you’re using fresh spinach: Bring 1 inch of water to a boil in a large saucepan. Add the spinach, cover, and steam until wilted, 3 to 5 minutes. Drain into a colander, rinse with cold water, and press out as much water as possible. Transfer to a cutting board and chop. If the spinach seems watery, gather in handfuls and squeeze to remove excess water.
  • To thoroughly dry the spinach, put the thawed spinach in a clean kitchen towel over a bowl or the sink and twist to squeeze out all the moisture.
  • Mix until combined over mixing will result in a dry and dense meatloaf.
  • Let it rest for a least 10 minutes before slicing to help Lock those delicious juices
Nutrition Facts
Easy Mini Meatloaf
Amount per Serving
Calories
504
% Daily Value*
Fat
 
40
g
62
%
Saturated Fat
 
18
g
113
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
16
g
Cholesterol
 
142
mg
47
%
Sodium
 
549
mg
24
%
Potassium
 
476
mg
14
%
Carbohydrates
 
15
g
5
%
Fiber
 
1
g
4
%
Sugar
 
8
g
9
%
Protein
 
21
g
42
%
Vitamin A
 
1764
IU
35
%
Vitamin C
 
14
mg
17
%
Calcium
 
126
mg
13
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.

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