As part of my Best Food Facts TASTE blogging program we are sharing some recipes, and our first recipe was to be inspired by our trip to California. Since I blog about recipes that are easy to make and that are family-friendly, I decided to email the dairy farmer’s wife Apryl, who also happens to be a nurse. She and I had a brief time to chat on the tour and we have a lot in common. We both love to be at home with our families on the farm, and dread going back to work at the hospital to leave that behind. However, when I get to the hospital, I always realize I missed it dearly as I do love my job there too. I have the best of both worlds, I really do!
I asked Apryl to share her family’s favourite meal with me and she had this to say about it:
Growing up in Dutch families, our parents go-to meal was always some sort of stewed or grilled meat and boiled or mashed potatoes. Always having beef in the freezer and 6 hungry people to feed, we have adapted our own go-to meal with “muffin tin meat loaf” and cheesy potatoes carrying on a bit of our Dutch tradition. All members of the family love to cook and this meal is their favorite. The leftovers from this meal are used the next day for breakfast burritos!
- 2 lbs ground beef
- 2 eggs
- ¾ cup oats or bread crumbs
- Salt and pepper to taste
- 1 tsp garlic powder
- ¼ cup of homemade sauce (see below)
- 1 cup ketchup
- ½ cup brown sugar
- 2-3 tbsp mustard
Preheat your oven to 375ºF and spray muffin tins with canola oil. Make your sauce by mixing ketchup, brown sugar and mustard together and set aside. Mix meat, eggs, oats, seasonings and ¼ cup of the sauce together in a large bowl using hands to combine ingredients, or with a stand mixer — one of my favourite kitchen hacks!

- 2 lbs ground beef
- 2 eggs
- ¾ cup oats or bread crumbs
- Salt and pepper to taste
- 1 tsp garlic powder
- ¼ cup of homemade sauce (see below)
- 1 cup ketchup
- ½ cup brown sugar
- 2-3 tbsp mustard
- Preheat your oven to 375ºF and spray muffin tins with canola oil.
- Make your sauce by mixing ketchup, brown sugar and mustard together and set aside.
- Mix meat, eggs, oats, seasonings and ¼ cup of the sauce together in a large bowl using hands to combine ingredients, or with a stand mixer.
- Portion meat evenly into muffin tins and indent center to create a reservoir for sauce --- I used the back of a tablespoon and it worked like a charm.
- Using a spoon, scoop the remainder of the sauce on to each portion of meatloaf and bake at 375º for 45-60 min until meat is cooked.

This is definitely a kid-approved meal and I want to thank Apryl so much for taking the time out of her busy life to coordinate these recipes for this blog post with me! If you’d like to read about Apryl’s farm, please read about my tour to New Hope Dairy and you can get a full list of my recipes here.
Disclosure: My trip to California and this blog post are generously sponsored by Best Food Facts. All opinions on this blog, as always, are my own!

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[…] Meatloaf Muffin Tins from Sarah at Nurse Loves Farmer […]
Your photos are wonderful! What type of camera do you use?
Thank you! I have a Canon T3i and a lot of practice! 😉
[…] Meatloaf Muffin Tins from Sarah at Nurse Loves Farmer […]
My family would love these little meatloaves for dinner! So fun to reach out and have Apryl coordinate a meal for the post!
My recent post Peanut Butter Fudge Poke Cake
Thanks, Jocelyn! I like it when an idea pops into my head and it "works"! I admire all you ladies who develop your own recipes, it takes a lot of work and a lot of creativity!
This is a great idea for portion control and also for appetizers. Loved it!
My recent post #AD Easy Summer Menu #SummerYum
What a fab idea for appetizers!
This looks SO good. I love meatloaf!
Thanks! I do too…epitome of comfort food!
[…] in Chicago at the end of July for the second part of our program. Please be sure to check out my Meatloaf Muffin Tins and Cheesey Potatoes recipe that is inspired by this farm […]
Sarah – What a great idea to reach out to Apryl for recipe inspiration! This meal looks fantastic! : )
Thank you! I honestly had no clue what my recipe would be, but I'm glad the idea popped into my head!