• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Good Cheap Eats
  • About
    • About Good Cheap Eats
    • Media
    • Privacy Policy
    • Disclosure
    • Contact Me
  • Members Only
    • Login
    • Club Homepage
    • Club Resource Library
    • Downloads
    • Live Club Events
  • Recipe Index
  • Blog
  • SHOP
    • Purchases
    • Cookbooks
    • Planner
    • The Good Cheap Eats Club
    • Meal Plans
    • Holiday Helps
menu icon
go to homepage
  • Valentine’s Day
  • Budget Strategies
  • Recipes
  • Shop
  • About
  • My Account
  • Join the Club
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Valentine’s Day
    • Budget Strategies
    • Recipes
    • Shop
    • About
    • My Account
    • Join the Club
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Main Dishes » Beef

    Mini Meatloaves for the Comfort Food Win

    Published: Dec 6, 2017 · Modified: Jan 31, 2021 by Jessica Fisher

    FacebookTweetPinPrint
    As an Amazon Associate I earn from qualifying purchases. For more details, please see our disclosure policy.
    Jump to Recipe Print Recipe

    Talk about quick and cheap eats! Mini meatloaves full of flavor pair with made-from-scratch mac and cheese for filling comfort food that won’t disappoint.

    Mini Meatloaves for the Comfort Food Win | Life as Mom this …

    Creating a dinner for four under $10 is not rocket science. Anyone who shops the sales and coupons can probably pull it off easily. However, creating a fully-homemade-from-scratch dinner for less than ten bucks can be a little more challenging.

    In our efforts to get away from chemicals, GMO’s, and processed foods, I’m trying to feed my family more natural food — and still stay under budget.

    This meal is that and more. Savory meatloaves are made miniature so that they cook quickly. Old fashioned macaroni and cheese cooks on the stovetop in about the same time it takes you to prepare that blue box. Serve steamed broccoli on the side and you’ve got a tasty, whole foods meal that really isn’t more work than opening a few cans and boxes.

    In the old days I might have made meatloaf with canned bread crumbs and a packet of dried onion soup mix. Today I used the heels of a loaf of bread. Practically free since who wants to eat the heels anyway? You’ll be amazed at the great flavor this has with just a few spices from your cupboard.

    Mini Meatloaves for the Comfort Food Win | Life as Mom

    Serve these meatloaves with Stovetop Mac and Cheese for an easy but hugely filling meal for a bargain price! The mac would have come from a box back in the old days. Instead a little butter, flour, milk, and cheese melted together “just so” far surpasses the boxed variety. Did you ever stop to think that you’re already adding butter and milk to the boxed packet? This is so much better for you and just as easy. Really.

    This meal is a step up from the blue plate special of yore, but it’s still very budget friendly. And it’s good for you! 😉 My kids gobble it down, and I’m always so pleased to recreate those comfort foods of the good old days — from scratch!

    Here’s how the numbers crunch:

    • ground beef – $3.99
    • bread – free because I use the heels that no one wants
    • spices – $0.25
    • onion – $0.25
    • soy sauce – $0.10
    • macaroni – $0.88
    • cheese (¼ pound) – $1.00
    • milk – $0.25
    • butter – $0.38
    • flour – $0.25
    • broccoli – $0.99

    Total for this meal to feed 4 to 8, depending on ages and appetites: $8.34

    Boom! Comfort food win!

    A plate of meatloaf with macaroni and broccoli
    Print Recipe Add to Collection Go to Collections
    5 from 1 vote

    Mini Meatloaves

    Talk about quick and cheap eats! Mini meatloaves full of flavor pair with made-from-scratch mac and cheese for filling comfort food that won’t disappoint.
    Prep Time10 mins
    Cook Time20 mins
    Total Time30 mins
    Course: Main Course
    Cuisine: American
    Servings: 4
    Calories: 203kcal
    Author: Jessica Fisher
    Prevent your screen from going dark

    Ingredients

    • 1 lb ground beef
    • 2 slices sandwich bread ground into crumbs, about 1 cup bread crumbs
    • ½ onion chopped
    • 1 tablespoon soy sauce
    • ½ teaspoon paprika
    • ½ teaspoon dried thyme
    • ¼ teaspoon ground cayenne pepper

    Instructions

    • Preheat the oven to 350 °.
    • In a mixing bowl, combine all ingredients gently. Don’t overmix.
    • Divide the mixture into 8 equal portions. Form each one into a small loaf or patty. Place in a 9 x 13 inch baking pan.
    • Bake for 20 to 25 minutes or until cooked through.

    Notes

    Store leftovers covered in the fridge for 3 to 4 days.

    Nutrition

    Calories: 203kcal | Carbohydrates: 9g | Protein: 26g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 70mg | Sodium: 400mg | Potassium: 447mg | Fiber: 1g | Sugar: 2g | Vitamin A: 175IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 3mg
    Tried this Recipe? Tag Me Today!Mention @goodcheapeatsblog or tag #goodcheapeats!

    Mini Meatloaves for the Comfort Food Win | Life as Mom

    Originally published October 24, 2012. Updated April 21, 2017.

    « Get 12 Easy Freezer Cooking Plans & Save Time and Money in the Kitchen
    Cilantro Lime Shrimp Pasta – Quick and Easy »
    FacebookTweetPinPrint

    Reader Interactions

    Comments

    1. Stephanie

      December 07, 2017 at 4:46 pm

      Made this as a meal tonight for dinner – it was great.

      Reply
      • Jessica Fisher

        December 09, 2017 at 10:34 am

        So glad you liked it! Thanks!

        Reply
    2. Bree_Nett

      March 08, 2017 at 1:39 am

      When I click the print button on the Mac and Cheese recipe, it opens the meatloaf recipe page instead. :-/

      Reply
      • Jessica Fisher

        March 09, 2017 at 9:04 am

        Thanks for letting me know. You can go here to print it: http://lifeasmom.com/stovetop-mac-cheese/

        Reply
    3. Angie

      April 27, 2016 at 4:19 pm

      How would you sub the homemade white sauce into the mac & cheese?

      Reply
      • Jessica Fisher

        April 27, 2016 at 4:23 pm

        Steps 2 and 3 are basically the white sauce step. You can use more milk (per my white sauce recipe) for a saucier texture, or just do the 1 1/2 cups here. Stir in the cheese gradually to melt and toss with the cooked pasta. Hope that helps!

        Reply
    4. Carmen

      March 02, 2014 at 5:37 pm

      I put the mac and cheese in a baking dish and bake it at 425 for 25-30 minutes until it’s browned and bubbly on top. I also use extra sharp cheddar. It is awesome baked!

      Reply
    5. Sarah

      August 12, 2013 at 5:34 pm

      Can I use skim milk for this? Or another alternative?

      Thanks! 🙂

      Sarah

      Reply
      • Jessica Fisher

        August 12, 2013 at 8:04 pm

        I think that would be fine. It may not be as creamy as full fat, but it will still be good.

        Reply
    6. Robyn

      May 23, 2013 at 7:23 pm

      I thought the meatloaf needed a little more moisture or an egg or katsup? I followed the recipe as it, but maybe our 3000 foot elevation effects the moisture content? Should there be some other moist or binding agent to hold it all together?

      Reply
      • Jessica Fisher

        May 28, 2013 at 7:41 pm

        I live at sea level, so I’m not really sure. I should have specified which grade of ground beef I used. I think that could make a difference. Do you remember what you used?

        Reply
    7. Kelly

      February 13, 2013 at 4:27 pm

      This was the first homemade mac and cheese that my husband didn’t make weird looks about! The sauce turned out really smooth! I usually end up with gritty/lumpy cheese sauces, so something was happening right tonight, whether it was recipe or me. Haha. I added some extra seasonings (Mrs. Dash shaker is my favorite!) to bump up the flavor as a main course. Next time I want to try using a sharper cheddar for more cheese flavor.

      Reply
      • Jessica Fisher

        February 13, 2013 at 6:20 pm

        Yay! Always glad to hear about successes. And happy husbands. 🙂

        Reply
    8. Jenny D

      October 26, 2012 at 9:02 am

      Just made the mac and cheese for my twins for lunch. It was sooo tasty, everyone enjoyed it! I’ve been trying homemade mac and cheese recipes for a few months now and this will probably be our go to recipe now. It’s crazy that we have bought the boxed stuff for so long and homemade is seriously just as easy… and better for you and tastier! Thanks!

      Reply
      • Jessica Fisher

        October 26, 2012 at 9:23 am

        Yeah! Isn’t it crazy how the boxed stuff isn’t any easier than homemade? Weird.

        Reply
        • Amanda

          October 30, 2012 at 2:48 pm

          When I make homem-made mac and cheese I keep adding milk to the sauce until smooth, it takes out the grit. Also make the roux w/more butter than flour. I add ham, sauteed onions to mine.. and I top w/ crispy onions and bake. Not the healthiest, but sure is yummy. When i make it I have enough for 2 dinners and freeze a pan for next time.

    9. Charlene

      October 25, 2012 at 6:59 pm

      My husband eats the heels of the bread if he sees them. It’s so annoying. I grew up in a house where they weren’t eaten, and there were always plenty for meatloaf, etc. Now I have to improvise! Oh well, it just inspires creativity! 🙂 Great ideas here!

      Reply
      • Jessica Fisher

        October 26, 2012 at 7:30 pm

        Ha! I will eat the heels sometimes, too, but they’re always the last to go.

        Reply
    10. Steph (The Cheapskate Cook)

      October 25, 2012 at 6:46 am

      What a great URS subject! Looking forward to clicking around to the other meals. Thanks Jessica!

      Reply
    11. Kathy

      October 25, 2012 at 6:24 am

      First meatloaf I have seen without eggs! How does that affect recipe?

      Reply
      • Jessica Fisher

        October 26, 2012 at 7:30 pm

        I don’t think so. I’ve done this for several years with great success.

        Reply
    12. Gretchen

      October 25, 2012 at 6:00 am

      I make a “Versatile Beef Mix” for the freezer and make meatballs, mini meatloaves and Salisbury steak with it. We love the mini version of meatloaf better than the big one and you are right – it does cook in less time. Thanks for the recipes!

      Reply
    13. Cluttered Mama

      October 24, 2012 at 8:10 pm

      I am going to try this Mac & Cheese. I have yet to find a non-Velveeta homemade recipe for Mac & Cheese that doesn’t come out kinda gritty… I am hoping this is the one, because we’re trying to do away with the processed stuff!

      Reply
      • Jessica Fisher

        October 26, 2012 at 7:29 pm

        I wonder why it’s gritty. What grind of flour are you using?

        Reply
        • Cluttered Mama

          October 30, 2012 at 8:08 am

          All purpose? It has been a while… but yeah most of my cheese sauced recipes come out kind of flour-y

        • Jessica Fisher

          October 30, 2012 at 9:58 pm

          I would try cooking the flour in the butter a little longer and then whisking in the liquids. It also might be too much flour.

      • Sarah

        July 26, 2015 at 4:55 pm

        I struggled to find a Mac & Cheese (homemade) that my daughter liked – until I found a recipe for homemade Velveeta! Simple recipe…gelatin, water, cheese, milk. Just Google ‘homemade Velveeta” and you’ll find some options.

        Reply
      • Selena

        July 30, 2017 at 7:33 am

        I make my stove-top mac and cheese by cooking up elbow noodles (one lb), immediately after draining I add half a stick of butter and 2 cups pre-shredded cheese to melt naturally with the heat of the pasta then add one tablespoon sour cream and a 1/4 cup of milk stirring it all until the sauce blends then serve. I have used plain whole fat Greek yogurt in place of the sour cream and had it still work. I hope this helps, enjoy!

        Reply
    14. Kristia {Family Balance Sheet}

      October 24, 2012 at 7:05 pm

      The boxed stuff just doesn’t compare to homemade.

      Thanks for the linky.

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    jessica from good cheap eats

    Hi, I'm Jessica! I believe anyone can prepare delicious meals -- no matter their budget.

    More about me

    collage of media outlets where good cheap eats has been featured.
    cooking for one
    cooking for many banner
    cooking to freeze banner

    Pantry Staples You Can Make at Home

    • Potsticker Dipping Sauce
    • Crock Pot Spaghetti Sauce
    • Instant Pot Potato Soup
    • Spanish Brown Rice (Mexican Brown Rice)
    • How to Make the Best Tuna Sandwich
    • Protein Overnight Oats

    Take the Pantry Challenge

    • Prepping for a Pantry Clean Out
    • How to Stock the Pantry on a Budget
    • 90+ Pantry Staples You Can Make Yourself
    • What to Make for Dinner When There’s “Nothing” to Eat

    Footer

    back to top

    About

    • Privacy Policy
    • Disclaimer
    • Terms & Conditions

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • About

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2021 Good Cheap Eats