Mini Meatloaf with Cherry Glaze


1 cup tart cherry juice

2 Tbsp balsamic vinegar

1 Tbsp brown or palm sugar



1 lb ground game meat or grass-fed beef

1 small onion, finely chopped

1 medium carrot, peeled and grated

1/3 cup quick-cooking rolled oats

1 egg, lightly beaten

1 tsp cumin powder

2 Tbsp ketchup

2 tsp Worcestershire sauce

¼ cup cilantro or parsley, chopped


Place cherry juice, brown sugar and vinegar in a small saucepan and bring to a gentle boil. Reduce heat to medium-high and simmer, uncovered, until a fairly thick syrup forms, about 12 minutes.


Preheat oven to 375F. In a large bowl, combine all the meatloaf ingredients just until everything is mixed. Do not overwork. Divide mixture among 10 medium sized muffin tins and bake for 25 to 30 minutes, or until an internal temperature of 160F is reached. Server mini meatloaf’s with a generous drizzle of cherry glaze.