This Mini Meatloaf Recipe is the best I’ve ever tried! Tender, flavorful loaves with an incredible, easy glaze.
Reasons To Love This Mini Meatloaf Recipe:
- Effortless: Easy to make with simple ingredients.
- Quick: Less time baking than traditional meatloaf, plus more glaze in every bite!
- Meal prep friendly: Ideal for making ahead of time.
- Comfort food: Delivers classic, comforting flavors.
- Delicious leftovers: Turns into tasty meatloaf sliders!
Mini Meatloaf Recipe Ingredients:
A few ingredients to talk about:
- Ground beef: Don’t go too lean or meatloaves can end up a bit dry. I like 90/10.
- Panko: Panko gives a lighter texture than regular breadcrumbs, but you can use either.
- Veggies: For a super quick chop throw them all in the food processor.
- Beef bouillon powder: Use just a small amount for deep flavor without overwhelming.
- Ketchup: Use the same ketchup you used for the meatloaf for flavor consistency.
- Apple cider vinegar: Balsamic vinegar will also work here.
How To Make This Mini Meatloaf Recipe
- Sauté: Sauté veggies in olive oil until tender. Let cool.
- Meatloaf mixture: Add cooled veggies to the remaining meatloaf ingredients in a bowl. Mix gently.
- Baking: Divide mixture into muffin tin, and bake for 15 minutes.
- Glazing: Mix glaze ingredients, apply to meatloaves, and bake for another 15 minutes.
- Finishing touches: Let rest for five minutes before serving. Enjoy!
What To Serve Alongside This Mini Meatloaf Recipe:
- Roasted veggies: Carrots, Brussels sprouts, sweet potatoes.
- Garlic Mashed Potatoes: Our best-ever mashed potatoes recipe!
- Green Bean Almondine: Sautéed with almonds.
- Caesar Salad: Romaine, croutons, Parmesan.
- Quinoa Salad: With cucumbers, tomatoes, and avocado.
- Mac and Cheese: Creamy and cheesy.
- Dinner Rolls: The perfect side!
- Cucumber Salad: With a simple vinaigrette.
Storage
Mini Meatloaf Recipe Leftovers
- Refrigerate: Cool, store in airtight container up to 4 days.
- Freeze: Individually wrap, freeze up to 3 months; thaw in fridge.
- Reheat: Microwave or oven until hot. Thaw frozen meatloaves before reheating.
More Recipes To Love:
Mini Meatloaf Recipe
These Mini Meatloaves are tender, flavorful, and packed with hidden veggies for an added nutritious boost. The best upgrade to a classic!
Equipment
- Regular-sized muffin tin 12 cavities
Ingredients
Meatloaves
- 1 tablespoon olive oil
- 1/2 cup finely diced yellow onion 1 small
- 1/2 cup grated carrot 1 to 2 medium
- 1 cup very finely chopped mushrooms I like Baby Bella
- 1-1/2 teaspoons minced garlic
- Cooking spray
- 1 pound ground beef 90/10
- 1 teaspoon beef bouillon powder
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon pepper
- 1 tablespoon Worcestershire sauce
- 3/4 cup panko breadcrumbs see note 1
- 1/4 cup ketchup see note 2
- 1 large egg
Glaze
- 1/2 cup ketchup
- 2 tablespoons light brown sugar
- 2 tablespoons apple cider vinegar
Instructions
- Peel and grate carrots (on the large holes of a grater). Finely chop mushrooms and onion or pulse in a food processor.
- In a large pan over medium-high heat, add olive oil. Once hot, add onion, garlic, mushrooms, and carrots. Sauté until veggies are tender and liquid has fully evaporated, about 5–7 minutes. Let cool 5–10 minutes in a large bowl.
- Preheat oven to 375°F (190°C) and generously grease a regular-sized muffin tin with cooking spray.
- To the cooled veggies, add all remaining meatloaf ingredients. Mix gently with hands. Avoid overmixing to avoid dense loaves.
- Divide the mixture evenly into the prepared muffin tin. (You’ll use about a packed full 1/4 cup per cavity.) Bake for 15 minutes. Meanwhile, mix glaze ingredients with a pinch of salt and pepper. Glaze meatloaves evenly (use all the glaze) and return to oven for another 15 minutes.
- Rest meatloaves for 5 minutes, then carefully lift out with a fork (use a knife to loosen edges if needed). Enjoy hot!
Video
Recipe Notes
Note 1: Panko is a type of Japanese breadcrumb known for its light, airy texture. Typically found next to breadcrumbs in the grocery store. You can swap regular dried breadcrumbs in this recipe, with a slight change in texture.
Note 2: A good ketchup brand makes a world of difference; I love Heinz®!
Storage: Cool and store in an airtight container in the fridge for up to 4 days. Freeze, individually wrapped, for up to 3 months.
Nutrition
Serving: 1serving | Calories: 130kcal | Carbohydrates: 11g | Protein: 9g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 40mg | Sodium: 325mg | Potassium: 245mg | Fiber: 1g | Sugar: 6g | Vitamin A: 837IU | Vitamin C: 2mg | Calcium: 24mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
