Combine all ingredients except for ketchup/barbecue sauce in a large bowl.
Mix well- for best results, use hands.
Divide the mixture into eight parts and form them into loaf shapes.
If not cooking right away, follow directions in recipe notes to freeze/store them.
Place loaves in a buttered baking dish and spread ketchup or barbecue sauce on top, if desired. Bake at 400 degrees for 25 minutes.
This recipe is for a bulk batch of mini meatloaves. You can cut it in half, if you want to!
Make-ahead / freezer directions: After all the loaves have been formed, wrap the ones you don't want to cook right away like burritos in plastic wrap. They can be kept in the fridge for a few days until you are ready to cook, or freezer for up to 6 months. Before cooking, make sure you defrost in the fridge for at least 24 hours to fully unfreeze the meat, otherwise you risk overcooking the outside and undercooking the inside.
The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.