Mini Meatloaf Recipe
Hi friends! If you’re looking for a quick, hearty, and absolutely delicious dinner idea, you’ve come to the right place. Let’s chat about Mini Meatloaf—a comfort food classic made even better in cute, personal portions. Whether it’s a busy weeknight or a cozy weekend dinner, this recipe is here to make life easier and tastier.
Ready to dive in? Let’s get started!
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Why You’ll Love This Recipe
Mini meatloaf is everything you love about the classic version, but it’s:
Customizable: You can tweak the flavors for each mini loaf if you have picky eaters.
Quick to cook: These bake faster than a traditional loaf.
Perfectly portioned: No slicing required—everyone gets their own!
The Perfect Glaze for Mini Meatloaf
Let’s talk about the glaze—it’s the finishing touch that takes mini meatloaf from good to irresistible! A simple mix of ketchup, mustard, of brown sugar creates a sweet, tangy glaze that caramelizes beautifully in the oven. Spread it generously over each loaf before baking, and if you’re feeling adventurous, try swapping the ketchup for BBQ sauce or even a spicy sriracha blend for a bold kick. The glaze not only adds flavor but also locks in moisture, giving you juicy, flavorful bites every time. Don’t skip it—it’s the secret to that crave-worthy finish!
Ingredients You’ll Need
Here’s what you’ll need to whip up these little beauties:
- 2-pound ground beef 80/20 or you can use 90/10
- 1/2 cup onion chopped fine
- 1 cup plain breadcrumbs
- 1 large egg
- 1/2 cup milk
- 1 Tbsp Worcestershire sauce
- 1/4 cup ketchup or tomato sauce
- 1 tsp garlic powder
- 1 tsp salt
- 1 tsp pepper
- For Glaze
- 1/2 cup ketchup
- 1/4 cup brown sugar
- 1 Tbsp mustard
Recipe Note: Don’t Skip Soaking the Breadcrumbs in Milk!
When making these mini meatloaves, it’s crucial not to skip the step of soaking the breadcrumbs in milk. This simple trick is what gives the meatloaf its moist, tender texture. The milk hydrates the breadcrumbs, allowing them to act as a binder that holds the meat mixture together without drying it out. Skipping this step can lead to dense or crumbly meatloaf, so be sure to let the breadcrumbs soak while your onions are sautéing. It’s a small step with a big payoff—your mini meatloaves will turn out perfectly juicy every time!
Step-by-Step Instructions
1. Preheat the Oven
Set your oven to 350°F (175°C).
2. Sauté the Onions
Cook the chopped onions in a skillet over medium heat until they become translucent. Remove from heat and let them cool slightly.
3. Soak the Breadcrumbs
Pour the milk over the breadcrumbs in a small bowl and let them soak while you sauté the onions.
4. Mix the Ingredients
In a large bowl, gently combine the ground beef, soaked breadcrumbs, sautéed onions, egg, Worcestershire sauce, ketchup or tomato sauce, garlic powder, salt, and pepper. Be careful not to overmix.
5. Shape the Mini Loaves
Divide the mixture into 8 equal portions and shape each into a small loaf.
6. Prepare the Baking Tray
Place a rack on top of a baking tray and arrange the mini loaves on the rack.
7. Make the Glaze
In a small bowl, mix together the ketchup, brown sugar, and mustard until smooth.
8. Apply the First Glaze Layer
Brush half of the prepared glaze over the tops of the mini meatloaves.
9. Bake the Mini Meatloaves
Place the tray in the oven and bake for 30 minutes.
10. Add the Remaining Glaze
Remove the tray from the oven and brush the remaining glaze over each mini meatloaf.
11. Finish Baking
Return the tray to the oven and bake for another 10 minutes, or until the internal temperature reaches 160°F (71°C).
12. Serve and Enjoy
Allow the meatloaves to rest for a few minutes, then serve them with your favorite sides. Enjoy!
Tips and Tricks for Perfect Mini Meatloaf
- Use a light hand when mixing. Overmixing can make your meatloaf dense and tough.
- Add veggies: Sneak in some grated carrots or zucchini for extra nutrition.
- Experiment with toppings: Swap ketchup for BBQ sauce, sriracha, or even a dollop of marinara for an Italian twist.
Make-Ahead and Storage
Can You Make These Ahead of Time?
Absolutely! You can prepare the meatloaf mixture up to a day in advance. Store it in the fridge, covered, and bake when you’re ready.
How to Store Leftovers
Store cooled mini meatloaves in an airtight container in the fridge for up to 3-4 days. They’re fantastic for quick lunches or dinners!
Freezing Instructions
Mini meatloaf freezes beautifully. Here’s how:
- Let them cool completely.
- Wrap each loaf individually in plastic wrap, then place them in a freezer-safe bag or container.
- Freeze for up to 3 months.
To reheat, thaw overnight in the fridge and warm them in the oven at 350°F (175°C) until heated through.
What to Serve with Mini Meatloaf
Pair your mini meatloaf with classic sides like:
- Creamy mashed potatoes
- Roasted veggies
- A crisp green salad
- Buttered noodles
Final Thoughts
Mini meatloaf is a crowd-pleaser that’s easy to make, fun to eat, and perfect for any occasion. Plus, they’re freezer-friendly, customizable, and downright delicious. I hope this recipe becomes a staple in your kitchen as it has in mine.
What’s your favorite way to enjoy meatloaf? Let me know in the comments—I’d love to hear your tips and variations!
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Mini Meatloaf Recipe
Ingredients
For Meatloaf
- 2 pound ground beef 80/20 or you can use 90/10
- 1/2 cup onion chopped fine
- 1 cup plain bread crumbs
- 1 large egg
- 1/2 cup milk
- 1 Tbsp Worcestershire sauce
- 1/4 cup ketchup or tomato sauce
- 1 tsp garlic powder
- 1 tsp salt
- 1 tsp pepper
For Glaze
- 1/2 cup ketchup
- 1/4 cup brown sugar
- 1 Tbsp mustard
Instructions
- Preheat oven to 350 degrees ℉. Sautee onions until just translucent. Pour milk over breadcrumbs and let soak while your onions are sautéing. In a large bowl gently mix all ingredients just until combined. Form into 8 small loaves. Place on a baking tray with a rack on top. In a small bowl mix brown sugar, ketchup and mustard. Brush 1/2 of glaze over meatloaves. Bake for 30 minutes. Remove from oven and brush remaining glaze over the meatloaves. Bake an additional 10 minutes.