Mini Meatloaf

Why You’ll Love This Recipe

Mini Meatloaf is a comforting, quick-cooking twist on the classic meatloaf, made in individual portions for easy serving and faster baking. Perfect for weeknight dinners or meal prep, these mini loaves offer all the savory, juicy flavor of traditional meatloaf with a crispy edge in every bite. They’re kid-friendly, freezer-friendly, and pair well with a variety of sides.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

ground beef
breadcrumbs
milk
egg
onion (finely chopped)
garlic (minced)
ketchup
Worcestershire sauce
salt
black pepper
mustard
brown sugar

directions

Preheat your oven to 375°F (190°C) and lightly grease a muffin tin or small loaf pans.

In a large bowl, combine ground beef, breadcrumbs, milk, egg, chopped onion, garlic, salt, and pepper. Mix gently until just combined—avoid overmixing.

Divide the meat mixture evenly into the prepared muffin tin or form small loaves and place them on a lined baking sheet.

In a small bowl, mix ketchup, brown sugar, and mustard to create a tangy glaze.

Spoon the glaze over each mini meatloaf.

Bake for 20-25 minutes, or until the internal temperature reaches 160°F (71°C).

Allow to rest for 5 minutes before serving.

Servings and timing

This recipe yields 6-8 mini meatloaves.
Preparation time: 10 minutes
Cooking time: 25 minutes
Total time: 35 minutes

Variations

Use ground turkey or chicken for a lighter version.
Add shredded cheese to the meat mixture for extra flavor.
Mix in finely chopped vegetables like carrots or bell peppers.
Top with BBQ sauce instead of the traditional glaze.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in the microwave for 1-2 minutes or in a 350°F oven for 10 minutes.
Freeze cooked mini meatloaves for up to 2 months. Thaw in the fridge overnight before reheating.

FAQs

Can I make these ahead of time?
Yes, assemble and refrigerate the raw loaves up to 1 day ahead, then bake when ready.

What’s the best meat to use?
Ground beef with moderate fat (80/20) gives the best flavor and texture.

Can I make these gluten-free?
Yes, just use gluten-free breadcrumbs or rolled oats.

How do I keep them from drying out?
Don’t overbake, and make sure to add milk and egg to keep the mixture moist.

Can I double the recipe?
Yes, this recipe easily scales up for larger meals or batch cooking.

Conclusion

Mini Meatloaf is a convenient, satisfying dish with all the comforting flavors of a traditional meatloaf, but in a quicker, more versatile form. Whether you’re cooking for a family or prepping meals for the week, these mini loaves deliver big taste in small packages.

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