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Preheat the oven to 375 degrees F. Generously coat with cooking spray or canola oil the insides and bottoms of enough standard-size nonstick muffin tins to make 24 individual loaves.
In a large bowl, add the beef or turkey, onion, tomato sauce, oats, eggs and pepper. Use a spatula to mix all the ingredients thoroughly. Alternatively, place ingredients in a gallon size Ziploc® Brand Storage Bag, remove air and seal tightly before squeezing and rolling ingredients to mix them thoroughly.
Scoop about 1/3 cup of meatloaf mixture into each of the muffin tins and press the mixture into the cups.
Bake the Minis at 375 degrees F until they're cooked through and the tops are lightly browned, about 45 minutes. Remove Minis from the oven to wire racks. Serve hot or cool loaves completely and refrigerate in a Ziploc® Brand container or freeze in a Ziploc® Brand Freezer Bag.
This recipe can easily be halved, making 12 individual loaves or 6 servings of 2 loaves each.
If you have a food processor, save time by using it to chop your onion.
Save fat by substituting 3 egg whites or 1/2 cup egg substitute for the 2 eggs in this recipe.
When shopping for tomato sauce, save calories by reading the ingredient label and choosing a brand made without added sugar or high fructose corn syrup.
When ready to use, thaw frozen Meatloaf Minis overnight in your refrigerator and heat them in a 375 degree F oven until heated through, about 25 to 30 minutes.