Eggless Mini Meatloaves

Classic meatloaf typically relies on egg as a binder, but a simple flax egg — ground flaxseed stirred with water and left to gel for five minutes — does the job beautifully without any compromise in texture. The result is eight individual oval loaves that are juicy, tender, and deeply savory, seasoned with garlic, Worcestershire, Dijon mustard, and smoked paprika. Soaking the breadcrumbs in whole milk before mixing everything together is the kind of old-school trick that keeps each loaf moist all the way through. A two-stage glaze of ketchup, brown sugar, apple cider vinegar, and Worcestershire gets spooned on halfway through baking and again near the end, so it caramelizes into something sticky and irresistible. Individual portions mean faster cook times, perfectly even doneness, and built-in serving sizes — no slicing required at the table. This recipe makes four generous servings and is the kind of weeknight comfort food that genuinely earns a spot in regular rotation.

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