Mini Meatloaves
Mini Meatloaves are the perfect little comfort food bites that pack all the hearty flavors of a classic meatloaf but in a fun, individual size. These little loaves are tender,…
Tip: save now, cook later.Mini Meatloaves are the perfect little comfort food bites that pack all the hearty flavors of a classic meatloaf but in a fun, individual size. These little loaves are tender, packed with seasoned ground meat, and topped with a tangy tomato glaze that gives just the right touch of sweetness and zest. They’re simple, satisfying, and a great way to shake up your usual dinner routine.
I love making these mini meatloaves because they cook faster than a big one, and everyone gets their own portion, which feels a bit special. They’re also really easy to customize—sometimes I sneak in some finely chopped veggies like bell peppers or carrots to add a bit of extra flavor and nutrition. Plus, there’s something fun about serving these little meatloaves with mashed potatoes or your favorite veggies on the side.
One of my favorite ways to enjoy mini meatloaves is as leftovers in a sandwich the next day. They make such tasty sandwiches with a little mustard or mayo and some fresh lettuce—perfect for lunch or a quick snack. These mini meatloaves are definitely a family favorite, and I think you’ll find they bring a warm, cozy feeling to the dinner table too!
Key Ingredients & Substitutions
Ground Meat: I like using a mix of beef and pork for juiciness, but just beef works well too. For a lighter option, try ground turkey or chicken instead.
Breadcrumbs and Milk: Breadcrumbs help hold the mini loaves together. If you’re gluten-free, use gluten-free breadcrumbs or crushed crackers. You can swap milk for plant-based milk if needed.
Onion and Garlic: These add great flavor. If you prefer milder onion taste, sauté it first. Garlic powder can be used if fresh isn’t handy.
Glaze: The ketchup, brown sugar, and vinegar combo creates that classic tangy glaze. For a different twist, try BBQ sauce or tomato paste mixed with honey.
Cheese: Cheese on top is optional. I love mozzarella because it melts nicely, but cheddar or even a little Parmesan works well.
How Do I Keep Mini Meatloaves Moist and Tender?
Moisture is key to tasty meatloaves. Here’s how to avoid dryness:
- Don’t overmix the meat; mix just enough to combine. This keeps the texture light and tender.
- Soak breadcrumbs in milk before mixing—they act like sponges that trap moisture.
- Use a mix of meats if you can, adding pork or even some grated veggies helps lock in juice.
- Bake at 375°F and don’t overcook—around 25-30 minutes is enough for mini loaves.
- Brush on the glaze twice during cooking to keep the top flavorful and moist.
- Let the mini loaves rest a few minutes after baking to allow juices to redistribute.
Equipment You’ll Need
- Baking sheet – great for spreading out mini meatloaves so they cook evenly.
- Parchment paper – makes cleanup easier and prevents sticking on the baking sheet.
- Mixing bowl – perfect for combining all your ingredients without mess.
- Measuring cups and spoons – help you get the right amounts for the best flavor.
- Pastry brush – useful for spreading the glaze evenly on each mini meatloaf.
- Knife and cutting board – for chopping onions, garlic, and parsley fresh.
Flavor Variations & Add-Ins
- Try ground turkey or chicken for a lighter, leaner meatloaf that still tastes great.
- Add finely chopped mushrooms or grated zucchini to sneak in extra veggies and moisture.
- Mix in some shredded cheddar or pepper jack cheese inside each loaf for a melty surprise.
- Swap out ketchup glaze for BBQ sauce or a mix of tomato sauce and honey for a sweet twist.
How to Make Mini Meatloaves?
Ingredients You’ll Need:
For the Meatloaves:
- 1 lb ground beef (or a mix of beef and pork)
- ½ cup breadcrumbs
- ¼ cup milk
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 large egg
- 2 tbsp fresh parsley, chopped (plus extra for garnish)
- 1 tsp Worcestershire sauce
- 1 tsp Dijon mustard
- ½ tsp salt
- ¼ tsp black pepper
For the Topping:
- ½ cup shredded mozzarella or cheddar cheese (optional)
- ⅓ cup ketchup (plus extra for serving)
- 1 tbsp brown sugar
- 1 tsp apple cider vinegar
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and around 25-30 minutes to bake. Allow a few extra minutes for resting before serving. Overall, plan for around 45 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare and Mix the Meatloaf Ingredients:
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease a muffin tin. In a small bowl, soak the breadcrumbs in milk until they absorb the liquid, about 5 minutes. In a large bowl, combine the ground meat, soaked breadcrumbs, chopped onion, garlic, egg, parsley, Worcestershire sauce, Dijon mustard, salt, and pepper. Mix gently until all ingredients are just combined—try not to overmix to keep the meatloaves tender.
2. Shape and Glaze the Mini Meatloaves:
Divide the meat mixture into 6 to 8 equal portions and shape each into a small loaf. Place them spaced evenly on your prepared baking sheet or in the muffin tin. In a separate small bowl, mix together the ketchup, brown sugar, and apple cider vinegar to make the glaze. Brush this glaze generously over the tops of each mini meatloaf.
3. Bake, Add Cheese, and Serve:
Bake the mini meatloaves in the preheated oven for about 25-30 minutes. Halfway through baking, brush on another layer of glaze to keep the tops flavorful and moist. If you choose to use cheese, sprinkle it on each mini meatloaf during the last 5 minutes of baking so it melts beautifully. When done, let the mini meatloaves rest a few minutes before garnishing with fresh parsley. Serve warm with extra ketchup or your favorite sides like mashed potatoes or steamed veggies.
Can I Make Mini Meatloaves Ahead of Time?
Yes! You can assemble the mini meatloaves and keep them covered in the fridge for up to 24 hours before baking. Just add the glaze right before putting them in the oven.
Can I Use Frozen Ground Meat?
Absolutely, but make sure to fully thaw the meat in the fridge overnight and drain any excess liquid before mixing. This helps keep the texture just right.
How Should I Store Leftovers?
Store leftover mini meatloaves in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or oven to keep them moist.
Can I Substitute the Breadcrumbs?
Yes! You can use crushed crackers, oat flour, or gluten-free breadcrumbs as alternatives. Just ensure they absorb moisture to keep the loaves tender.
