Mini “Martha Stewart” Meatloaves

Here's the Dish

When I was growing up I was convinced that my mom was the best cook ever whenever she made her famous meatloaf! When I got married, I asked my mom for her meatloaf recipe. were growing up. To my surprise, the recipe card was titled, “Martha Stewart Meatloaf!” Oh my! All along, it was Martha’s recipe! This recipe was inspired by Martha’s famous meatloaf, but I recreated it into a much healthier version. I also made them ‘mini’ so they are great for on-the-go meals, kid-friendly, and are portion controlled. I hope you enjoy the healthy spin on this amazing meatloaf as much as my family and I do!


The estimated total time to make this recipe is 50 Minutes.


Heat oven to 375 degrees. Spray a 12 cup muffin tin with non-stick spray, or line with silicone muffin cups. Place bread in food processor and pulse until the bread is the texture of fine crumbs. Transfer bread crumbs to a medium bowl, and mix with ground meat.


Place carrots, onion and red pepper in the food processor and pulse until the veggies are finely chopped. Add veggies to meat and bread mixture, using your hands to mix well. Add egg, ketchup, mustard, salt, pepper, BBQ sauce, and garlic powder. Use hands to combine mixture thoroughly. Divide mixture among 12 muffin tins, (or place in a loaf pan for traditional meatloaf.)


For the topping, combine ketchup, BBQ sauce, and mustard  in a small bowl, and stir until combined.


Brush mixture over each individual meatloaf, and place muffin tin in the oven. Cook until a meat thermometer inserted in the center reads 160 degrees, or until the meat is no longer pink in the center of the muffins, which takes about 35-45 minutes. If the tops get too dark, cover with foil, and continue baking.


2 slices Light whole grain bread, torn into pieces (or gluten free bread or ezekiel bread)
1.25 lbsLean ground turkey or lean ground beef
1/2 cup Carrots, peeled
3/4 cup Red bell pepper
1/4 cup White onion
1/2 cup Ketchup (I used low sugar Heinz ketchup)
1 tsp Mustard
1/4 tsp Salt
1/8 tspBlack pepper
2 tbs BBQ sauce
1/2 tsp Garlic powder
For the Topping:
1/4 cup Ketchup
1 tbsBBQ sauce
1/2 tsp Mustard

Nutrition Breakdown

12 Mini Meatloaves
90 Calories Per Meatloaf
4 g Fat
5 g Carbohydrate
1 g Fiber
1 g Sugar
11 g Protein
2 WWP+*

*Weight Watchers Points per serving


Allison said:

Mini meatloafs are a fave! They acutally inspired us to start doing the same thing with stuffing on Thanksgiving- love the crispy edges!

January 9th, 2012 — 9:44am  |  Reply

Sarah White said:

Sounds really good!.
Side note- you forgot to put onion in the instructions. I assume you chop it with the carrots and red bell peppers.

January 9th, 2012 — 10:24am  |  Reply

Krissy's Creations said:

Mini Meatloaf! Adorable & delicious!

January 9th, 2012 — 11:10am  |  Reply

Jen@FoodFamilyFitness said:

Only 2PP+ per mini?! Sold!!!

January 10th, 2012 — 8:42am  |  Reply

Divya Yadava said:

First time visiting your blog – came here from Foodgawker. Loving the mini-meatloaf idea. It’s a great way to do portion control… Going to browse around some more now…

January 11th, 2012 — 5:08pm  |  Reply

Memoria said:

I made this with oats instead of breadcrumbs along with celery and 2 cloves of garlic. My mother and I enjoyed it very much. Thank you.

January 16th, 2012 — 2:00pm  |  Reply

Trieste said:

This morning I heated up a mini meatloaf and chopped it in with scrambled egg whites, drizzled with maple syrup and had a wonderful breakfast! It was probably a good thing that I ran out of ketchup when making the meatloaf – not sure how syrup and ketchup would taste together. But as it was, it was delicious! Thanks for the awesome recipe!

January 18th, 2012 — 7:16am  |  Reply

cca said:

just happened upon your blog and so glad i did! love all of your recipes and cant wait to try them!

January 18th, 2012 — 1:37pm  |  Reply

Lisa Perez said:

Hi Katie!

I love you’re blog. I especially love all the healthy recipes. I’ve never made my husband meatloaf before (he’s from Costa Rica) and he hears about it all the time from friends. But I was hesitant to make something packed with so many calories and sugar! Until I happened on your recipe :D and the mini ones are perfect because he can have more portions and I can watch mine better :D.

Quick question for you – I’ve heard of replacing the breadcrumbs with quinoa, but in our to do that, how many cups of breadcrumbs do you think the two slices are? Thanks!

Lisa Perez

February 14th, 2012 — 10:21am  |  Reply

Donna said:

I made this this today and everyone loved it! I especially because I’m trying to cook healthier. Only thing I did differently was I used half ketchup and half chili sauce along with the bbq sauce and mustard for the glaze and I loved it! Wish I could bottle it up for next time lol
Def will be making this again,thanks!

March 9th, 2012 — 3:04pm  |  Reply

Carey G said:

Happened across you site through Pinterest, it’s great!

I’m wondering how much breadcrumbs result from the 2 pieces of bread? It’s the only ingredient I’m missing and I have regular breadcrumbs but have NO IDEA how much to substitute.

Thanks so much!

March 18th, 2012 — 7:33pm  |  Reply

Jana L. said:

I just made these for dinner and they are delicious! So juicy and flavorful! These will definitely be replacing the ground turkey and stovetop stuffing recipe in my kitchen!

Thank you for creating such a wonderful website and sharing your recipes!

April 29th, 2012 — 6:51pm  |  Reply

Nathan Sarlow said:

Tried this last night – it’s awesome!
I actually once heard an old Italian lady say to never use breadcrumbs in meatballs but to tear bread apart and soak it in milk for a few minutes. SInce I didn’t have my food processor handy I tried this and just chopped the veggies by hand. I’ll definitely be making this again!

June 24th, 2012 — 3:03pm  |  Reply

Emily Call said:

Just made these for dinner tonight! Baked exactly as directed and turned out perfect! There are only 2 of us eating, so it made lots of leftovers that I will freeze for a busy night. Thanks Katie!

July 12th, 2012 — 6:54pm  |  Reply

Mary G said:

If you wanted to serve these as appetizers at a party, how would you suggest preparing them ahead of time. Thanks.

November 3rd, 2012 — 5:35pm  |  Reply

Dashing Dish said:

possibly making the meatloaves and storing in the fridge until ready to bake (no more than 24 hrs in advance though)

November 4th, 2012 — 7:01am  | 

Danelle said:

Is there a way around using a food processor? I don’t have one but would love to try this recipe!

November 9th, 2012 — 11:30am  |  Reply

Dannie said:

I made these using aluminum cupcake cups. Does that make a difference? The fat from the meat had no where to go and was sitting it grease. They were great tasting but I had to remove them from cups. How do I remedy this for next time?

November 19th, 2012 — 6:36pm  |  Reply

Melissa said:

I would like to make these tonight but 2 questions: If you substitute oats for the bread crumbs, how much should I measure? Also, can I eliminate the BBQ sauce? Thank you!!

January 30th, 2013 — 10:19am  |  Reply

Dashing Dish said:

just measure same amt of oats as the bredcrumbs….and yes you can eliminate it…to replace moisture you could add sugar free ketchup if you want!

January 30th, 2013 — 1:26pm  | 

Izzybug09 said:

I loved this recipe. Very different from my normal meatloaf. I accidentally puréed the red peppers and onions, so I went with it. It actually worked out great! I was able to maintain texture and omit the ketchup and BBQ sauce! Thanks for the recipe!

February 12th, 2014 — 7:56pm  |  Reply

Katie Farrell said:

thanks sarah! :)

January 9th, 2012 — 2:22pm  |  Reply

Katie Farrell said:

yes so true allison! :) i love mini anything!

January 9th, 2012 — 2:23pm  |  Reply

Katie Farrell said:

thanks divya! :)

January 12th, 2012 — 5:58am  |  Reply

Katie Farrell said:

thanks so much claire! :) glad you did too!

January 18th, 2012 — 5:21pm  |  Reply

Katie Farrell said:

Haha.. sounds good trieste! :)

January 18th, 2012 — 5:21pm  |  Reply

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