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Sep 13, 2015

Individual Meatloaves with Chili Sauce

Individual Meatloaves with Chili Sauce from Karen's Kitchen Stories

These individual meatloaves with chili sauce are so amazingly good.

It's just meatloaf, right? Not really. First, these are mini meatloaves, which makes them extra fun to serve, especially to kids.

Second, instead of bread or crackers, the binder in this dish is rolled oats. Gluten free! (Did I just say that?).

Individual Meatloaves with Chili Sauce from Karen's Kitchen Stories

In addition, the jarred chili sauce gives these loaves a sweet flavor that is a tangy twist on ketchup or tomato sauce.

Best part? You can make and serve this meatloaf in about 30 to 40 minutes.

Individual Meatloaves with Chili Sauce from Karen's Kitchen Stories

We paired this meatloaf with a salad of greens, kale, pepitas, cranberries, and a poppyseed dressing.

This was such an easy and delicious weeknight meal!

Individual Meatloaves with Chili Sauce

Adapted from Fine Cooking Oct/Nov 2015


1/2 sweet onion, coarsely chopped
1/3 cup packed flat leaf parsley leaves
4 slices of bacon, cut into 1/2 inch slices
5 cloves of garlic, coarsely chopped
2/3 cup rolled oats
1/4 cup boiling water
1 pound 85% lean organic grass fed ground beef
1/4 pound ground pork
3 large eggs
1 1/2 tsp Kosher salt
3/4 tsp freshly ground black pepper
1 cup jarred chili sauce, such as Heinz or Homade (I used Homade brand), divided


  1. Spray a half sheet pan with spray oil and preheat the oven to 400 degrees F.
  2. In a food processor, pulse the onion, parsley, bacon, and garlic several times, until well chopped. 
  3. In a large bowl, combine the oats and boiling water and stir. Add the onion, parsley, bacon, and garlic mixture. 
  4. Break up the beef and pork and add it to the large bowl. 
  5. Whisk the eggs and add them to the meat and oat mixture. Sprinkle with the salt and pepper.
  6. Add 1/4 cup of the chili sauce to the meat mixture. Mix with your hands until everything is well mixed. 
  7. Divide the mixture into four equal parts and shape each into a small loaf, placing them onto the baking sheet. Take 1/2 cup of the chili sauce, and brush it over the four loaves. 
  8. Bake the loaves on the center rack for about 25 minutes, until they reach an internal temperature of 165 degrees F. 
  9. Remove the pan from the oven and brush the loaves with the rest (1/4 cup) of the chili sauce. Turn on the broiler, and place the pan back on the center rack. Broil for about 5 minutes, until the chili sauce just begins to brown. 

Would you like to comment?

  1. Did you just say gluten-free? I think I heard that sort of clearly.... ;-)

    Not a problem for me, gluten, no gluten, I love it all - particularly this single serving style and the chili sauce on top which we always have in the fridge to make a little concoction with horseradish for oysters on the half shell

    Pinning your recipe right now! ;-)

    1. You know I "heart" gluten Sally =) We use the sauce mixed with horseradish for calamari and shrimp! Great minds!!!

  2. What a great, vintage treat. I love meatloaf and don't make it often enough. This version is so simple, I really have no excuse.

  3. I love that there's bacon in your meatloaf recipe. It adds so much great flavor.

  4. Hi Karen, these are so adorable, we love meatloaf especially in the cooler months, beautiful presentation.


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