Classic Meatloaf Recipe

Baking half the meatloaf into loaves and half into muffin tins makes for a homey dinner one night and leftovers for subs the next day.
By Marge Perry



Serves 4 | Total time: 30 min


  • 2 large eggs
  • 2 Tbsp yellow mustard
  • ½ cup ketchup
  • ½ tsp salt
  • ½ cup seasoned bread crumbs
  • 1 lb lean ground beef
  • 1 lb lean ground turkey
  • 8 Tbsp plus 1 cup tomato sauce


  1. Preheat oven to 375°F. Coat a large baking pan and a 12-tin mini-muffin pan with cooking spray.
  2. Place eggs in a large bowl and beat lightly. Stir in the mustard, ketchup, salt, and bread crumbs. Add the meat and combine. Divide in half.
  3. Form one half into four mini-loaves and place on the baking pan. Spread 2 tablespoons of tomato sauce over each. (These will be dinner!)
  4. Scoop the remaining mixture into the mini-muffin cups. Place both pans in the oven and bake 20 to 23 minutes, rotating once, until a meat thermometer reads at least 165°F.
  5. Place the “meatballs” in a saucepan with 1 cup tomato sauce. Gently stir and cook 5 minutes over medium-low heat. Let cool. (Save for lunch!)

Next Day's Lunch: Meatball Subs

  • You’ll need: meatballs in sauce, whole-wheat hot dog rolls, grated Parmesan
  • Place 3 meatballs in each hot dog roll; top with 1 teaspoon grated Parmesan.
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