Mini Lunchbox Meatloaves

Mini Meatloaves, inspired by a recipe in our "Real Lunches, Real Easy" meal plans, are perfect for school lunches and bigger appetites. Make two batches at once to save time—one for dinner and one for lunches. You could even sub ground beef for ground turkey to switch it up a bit.

Ingreadient

• olive oil (for greasing the pan)
• 2 pounds ground beef (can sub other ground meats)
• 4 cloves garlic (minced)
• 4 carrots (shredded, about 1 cup)
• 1 cup rolled oats
• 2 eggs
• 1/2 cup BBQ sauce (see recipe below) (plus more for tops)
• 1 teaspoon salt
• 1/2 teaspoon oregano
• 1/2 teaspoon thyme
• 3/4 cup plain tomato sauce ((canned))
• 1/3 cup pure maple syrup
• 4 teaspoons Dijon mustard
• 4 teaspoons apple cider vinegar
• 1/2 teaspoon onion powder
• 1/2 teaspoon chili powder
• 2 cloves garlic (minced)

Step by step

1. Preheat oven to 400 degrees F. Grease a muffin pan with olive oil and set aside.
2. In a large bowl, mix together all the rest of the ingredients until well combined. I think it's easiest to use my hands for this job!
3. Spoon out between 1/3 and 1/2 cup of the meatloaf mixture into each muffin cup. Top each with a spoonful of the remaining BBQ sauce.
4. Bake until cooked all the way through (165 degrees F), about 20 to 25 minutes.
5. Combine all ingredients in a small pot over medium heat. Bring to a boil, then turn the heat down to low and simmer for 5 to 10 minutes. Use immediately or store in the fridge for up to 2 weeks.