When Casey and I first met, there were a only handful of dishes she made on repeat and this meatloaf is one of them. The only difference is a swap for peach jam as it is something we keep canned on hand at most times and we are making it in individual portions to meal prep for future meals.

We recently got pork back from the butcher from the 2 pigs we raised, so everything that would usually be made with beef is being cut with ground pork. It honestly creates the best flavor!

We used these freezing trays to easily bake mini meatloaves and the ones we aren’t eating right away will go straight into the freezer in the tray.

This meatloaf is delicious and if you aren’t wanting to make it into minis you can make one big loaf and up the baking time. Some days we are so busy that cooking seems impossible, so having things like this ready to go in the freezer makes sure we can eat full meals very quickly!

Peach Jam Meatloaf Recipe

Makes about 8 mini meatloaves

Mini Meatloaf Bakeware:

Souper Cubes

Meatloaf Ingredients:

1 lb. ground beef
1 lb. ground pork
1.25 cups panko breadcrumbs (we used gluten-free)
2 eggs
1.5 Tbsp. peach jam
4 tsp. salt

Glaze Ingredients:

1/2 cup peach jam

1.5 Tbsp. brown sugar
1 cup ketchup
1 Tbsp. apple cider vinegar
1 Tbsp. Worcestershire sauce

Directions:

Preheat the oven to degrees.
Add meatloaf ingredients to a bowl and mix together. This is easiest done with your hands.
Separate the mix into 8 mini pans. These are the ones we used. Bake in the oven for 25 minutes.
Mix the glaze ingredients in a bowl and set aside.
Pull the meatloaves out and spoon glaze over each meatloaf evenly. Put the meatloaves back in the oven for 15 more minutes or until the middle of the meatloaf reaches 165 degrees.
Remove the meatloaves from the oven and serve.