Small Recipes with Biscuit Mix...30-Minute Mini Meatloaves for 2

I saw this recipe on the Betty Crocker Website and wondered if the biscuit mix would make an acceptable substitute for bread or cracker crumbs in a meatloaf-like mixture.   I cut this large recipe down for 2 servings…my husband commented that I didn’t even have to slice it to serve it, and that it was nice and tender, but stayed together well.  Mixing and baking took only 30 minutes, as advertised.  I baked it in my Breville toaster oven.  
My husband didn't like the topping as well as I did...I don't use it anymore and I like it that way too.  I just halve the ketchup and eliminated the brown sugar and use just the ketchup in the meat mixture.
This was so quick and easy I now make it more often.                       
                  30-Minute Mini Meatloaves for 2
  2             tablespoons  ketchup
  2             teaspoons  packed brown sugar
     1/2      pound  ground beef **
  2             tablespoons  Homemade Biscuit Mix or Original Bisquick mix
    1/16     teaspoon  pepper
  1             tablespoon  onion -- finely chopped (1/4 cup)
  1             egg yolk
 Heat oven to 450°F.  In custard cup, stir ketchup and brown sugar until mixed; reserve 1/2 for topping (1 tsp+1 tbsp. or 4 teaspoons). In 1 quart bowl or measuring cup, stir remaining ingredients and remaining ketchup mixture until well mixed.
Spray 4x6-inch or 5 x 7" baking dish with cooking spray. Place meat mixture in pan; pat into 3 x 4" rectangle. Cut lengthwise down center and then crosswise  to form 4 loaves. Separate loaves, using spatula, so no edges are touching. Brush loaves with reserved ketchup mixture (topping is optional).
Bake 18 to 20 minutes or until loaves are no longer pink in center and meat thermometer inserted in center of loaves reads 160°F.
**Or sub 5 oz ground beef and 3 oz ground pork

Martha White Biscuit Mix
                        1 QUART MIX
  1           pound self-rising flour -- sift first (4 cups)
  4          ounces  lard or shortening -- 1/2 cup
Cut shortening into flour with pastry blender or food processor until it resembles coarse crumbs.
Store in a tightly covered container at room temperature (If using shortening).  Refrigerate if using lard.
Mix will keep well up to 4 months on the shelf if using shortening or in the refrigerator if using lard. 
Recipe weighs 20 ounces; 1 cup recipe weighs 5 ounces.                                


  1. I love your recipes for 1 or 2.

  2. I have read your blog for years and enjoyed it! I don't understand why some recipes only call for egg yolks instead of whole egg?

    1. The egg yolk is a substitute for a half egg...that way you can use the white in another recipe. That is a work-around when a recipe is being reduced in size. You can beat a whole egg and use 2 tablespoons or half of it instead, and use the rest in scrambled eggs, etc. too.


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