Mini Meatloaf Recipe

There's nothing quite like the comforting aroma of Mini Meatloaves baking in the oven, filling your kitchen with the savory promise of a hearty meal. These individually portioned meatloaves are tender, juicy, and perfectly seasoned, making them a hit with both kids and adults alike.

I first discovered the joy of mini meatloaves when hosting a casual dinner for friends. What started as a creative twist on the classic dish quickly became a family favorite. Ready to try this simple, crowd-pleasing recipe? Let’s dive in!

Why You'll Love This Mini Meatloaf Recipe

Get ready to fall in love with the ultimate weeknight dinner! These Mini Meatloaves bring everything you love about traditional meatloaf, with a fun and convenient twist.

First off, they’re quick and easy to make. Unlike a full-sized meatloaf that can take an hour or more to bake, these mini versions are ready in just 30 minutes. Perfect for busy weeknights when time is short but flavor is a must.

These mini meatloaves are also incredibly versatile. You can customize the seasoning, swap out proteins, or even sneak in some finely chopped veggies for a healthier spin—perfect for picky eaters.

Portion control? Check. Since these are baked in muffin tins or shaped individually, everyone gets their own perfectly-sized serving. It’s also a breeze to store any leftovers, making meal prep a snap.

Finally, let’s talk about flavor. Each mini meatloaf is coated with a tangy glaze that caramelizes as it bakes, creating a crave-worthy topping that will have your family reaching for seconds (or thirds!).

Ingredients Notes

The secret to these Mini Meatloaves lies in their simple, fresh ingredients. Each one plays a crucial role in creating the perfect balance of flavor and texture.

Ground Beef is the star of this recipe. For the best results, use an 80/20 blend—this ratio provides enough fat for moisture without being greasy. Ground turkey or chicken can be used for a leaner option.

Breadcrumbs help bind the meatloaf mixture together, ensuring the perfect consistency. Panko breadcrumbs add a slightly lighter texture, but regular breadcrumbs work just as well.

Milk keeps the meatloaf tender and moist, preventing it from drying out during baking. You can substitute it with unsweetened almond milk or even broth if needed.

Ketchup and Worcestershire Sauce bring tangy and savory notes to the mixture, adding layers of flavor. These pantry staples make the glaze irresistible as well.

Eggs act as a binder, holding everything together beautifully. They’re essential for the structure of the meatloaf, so don’t skip them!

If you’re shaping the mini meatloaves by hand, you’ll need a baking sheet. Alternatively, a standard muffin tin works perfectly and creates uniform servings.

How To Make This Mini Meatloaf Recipe

Making Mini Meatloaves is incredibly simple and perfect for cooks of all skill levels. Follow these steps, and you’ll have a delicious dinner on the table in no time.

Start by preheating your oven to 375°F (190°C) and preparing your muffin tin or baking sheet. If using a muffin tin, lightly grease each cup to prevent sticking.

In a large mixing bowl, combine ground beef, breadcrumbs, milk, Worcestershire sauce, ketchup, diced onion, and beaten egg. Use your hands to mix everything gently but thoroughly, being careful not to overwork the meat mixture.

Divide the mixture evenly into 8-12 portions, depending on the size you prefer. Shape each portion into a small loaf and place them in the prepared muffin tin or on the baking sheet.

Prepare the glaze by mixing ketchup, brown sugar, and a touch of mustard in a small bowl. Spoon the glaze generously over each mini meatloaf, spreading it evenly to cover the top.

Bake the meatloaves for 20-25 minutes, or until the internal temperature reaches 160°F (71°C). The glaze should be bubbling, and the tops slightly caramelized.

Once cooked, let the mini meatloaves rest for 5 minutes before serving. This helps them retain their juices and ensures each bite is as tender as the first.

Storage Options

Got leftovers? These Mini Meatloaves store beautifully, making them ideal for meal prep or quick lunches.

For refrigeration, place the cooled meatloaves in an airtight container. They’ll stay fresh for up to 3 days. Reheat them in the microwave or oven until warmed through.

If you’d like to freeze them, wrap each mini meatloaf individually in plastic wrap, then store them in a freezer-safe bag or container. They can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.

To reheat frozen or refrigerated mini meatloaves, bake them at 350°F (175°C) for 10-15 minutes or until heated through. The glaze will refresh beautifully in the oven.

Variations and Substitutions

This recipe is incredibly adaptable, so feel free to make it your own!

For a leaner version, swap out ground beef for ground turkey or chicken. You may need to add a bit of olive oil to the mixture for extra moisture.

Want to sneak in some veggies? Finely chop carrots, zucchini, or spinach and mix them into the meat mixture. It’s a great way to boost the nutritional value.

Prefer a bolder flavor? Add a teaspoon of smoked paprika, a dash of hot sauce, or some minced garlic for an extra kick.

For a gluten-free option, replace the breadcrumbs with almond flour or crushed gluten-free crackers. Double-check that all other ingredients, like Worcestershire sauce, are also gluten-free.

Feeling adventurous? Try swapping the traditional glaze for barbecue sauce or a mix of hoisin sauce and honey for an Asian-inspired twist.

These Mini Meatloaves are sure to become a family favorite, thanks to their ease, versatility, and unbeatable flavor. Experiment with the variations, and don’t be surprised if they make a regular appearance on your dinner table. Enjoy!

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