There’s something so comforting about a classic mini meatloaf, fresh out of the oven. These perfectly portioned, flavorful little loaves are the ideal solution for busy weeknights, combining the nostalgia of a homemade meatloaf with the convenience of individual servings.

I first discovered the joy of mini meatloaves while experimenting with new ways to make dinner quicker and easier for my family. Now, this recipe is a go-to in our household, loved by kids and adults alike for its juicy texture and sweet, tangy glaze. Let’s dive into the details!
Why You'll Love This Mini Meatloaf Recipe
Get ready to make a dish that’s about to become a family favorite. These mini meatloaves are packed with flavor, easy to make, and incredibly versatile.
First, they cook much faster than a traditional meatloaf. Since they’re smaller in size, you can have dinner ready in about 30 minutes from start to finish, perfect for those nights when you’re pressed for time.
Second, these individual portions are great for meal prepping or serving a crowd. Whether you’re planning a week of lunches or hosting a dinner, mini meatloaves make portioning simple and stress-free.
Plus, the glaze is a game-changer. A combination of ketchup, brown sugar, and a touch of mustard creates a sweet and savory topping that caramelizes beautifully in the oven.
Finally, they’re incredibly customizable. You can switch up the seasonings, use different ground meats, or even sneak in some extra veggies for a hidden boost of nutrition.
Ingredients Notes

The magic of this mini meatloaf recipe lies in its simple, pantry-friendly ingredients that come together to create a flavorful, tender dish.
Ground beef forms the base of the meatloaf. I recommend using an 80/20 blend for the perfect balance of flavor and juiciness. If you prefer leaner meat, consider combining ground beef with ground pork or turkey for added moisture.
Breadcrumbs are essential for holding the loaves together while keeping them light and tender. Regular or panko breadcrumbs work beautifully, and you can even use a seasoned variety to amp up the flavor.
Eggs act as a binder, ensuring the mini meatloaves maintain their shape during cooking. They also contribute to the moist texture that makes these so delicious.
Onion and garlic bring depth to the flavor. Finely diced onion ensures it cooks evenly, while minced garlic adds a subtle kick that complements the beef perfectly.
Ketchup glaze ties everything together. A mix of ketchup, brown sugar, and mustard creates the perfect tangy-sweet topping. Adjust the proportions to suit your taste – add a dash of Worcestershire sauce for an extra savory note!
No special equipment is required to make these mini meatloaves. A mixing bowl, baking sheet, and your hands are all you need to shape and bake them to perfection.
How to Make This Mini Meatloaf Recipe

Making mini meatloaves is a straightforward process that doesn’t require any fancy techniques. Let me guide you through it step by step.
Start by preheating your oven to 400°F and lining a baking sheet with parchment paper for easy cleanup. While the oven heats, prepare the meat mixture by combining the ground beef, breadcrumbs, eggs, diced onion, minced garlic, salt, pepper, and your choice of seasonings in a large bowl.
Mix the ingredients gently with your hands until just combined. Be careful not to overmix, as this can result in a dense texture. Divide the mixture into equal portions, shaping each into a small loaf about the size of your palm. Place the loaves on the prepared baking sheet, leaving space between them.
In a small bowl, whisk together the ketchup, brown sugar, and mustard to create the glaze. Spoon or brush the glaze generously over the top of each mini meatloaf, making sure it covers the surface evenly.
Bake the mini meatloaves for 20–25 minutes, or until the internal temperature reaches 160°F. The glaze will caramelize beautifully, creating a sticky, flavorful coating. Let the loaves rest for 5 minutes before serving.
Storage Options
Mini meatloaves store wonderfully, making them perfect for meal prep or leftovers.
To refrigerate, place the cooled mini meatloaves in an airtight container. They’ll stay fresh for up to 4 days.
For freezing, wrap each loaf individually in plastic wrap, then place them in a freezer-safe bag or container. They’ll keep well for up to 3 months.
Reheating is simple. Warm them in the microwave or oven until heated through. For best results, cover them with foil when reheating in the oven to prevent drying out.
Variations and Substitutions
This recipe is incredibly versatile, allowing you to tailor it to your family’s preferences or dietary needs.
- Swap the ground beef for ground turkey, chicken, or pork to change up the flavor profile.
- Add finely chopped vegetables like carrots, zucchini, or bell peppers for extra nutrition. Just be sure to sauté them first to avoid adding excess moisture.
- Experiment with different seasonings. Try Italian herbs for a Mediterranean twist or smoked paprika for a touch of smoky flavor.
- Use barbecue sauce instead of ketchup in the glaze for a smoky-sweet alternative.
- For a gluten-free option, substitute the breadcrumbs with gluten-free crumbs or almond flour.
Mini meatloaves are a canvas for creativity, so don’t be afraid to experiment. This recipe is forgiving and easy to adapt, making it a foolproof choice for busy weeknights or special occasions alike.
PrintMini Meatloaf Recipe
This mini meatloaf recipe is a simple, flavorful dish made with ground beef and pantry staples. Perfect for busy families, these personal-sized meatloaves bake quickly, making dinner a breeze.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 mini meatloaves 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1 lb ground beef
- ½ cup breadcrumbs
- ¼ cup milk
- 1 egg
- ¼ cup onion, finely chopped
- ¼ cup ketchup (plus extra for topping)
- 1 tsp Worcestershire sauce
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Preheat oven to 375°F (190°C). Grease a muffin tin or baking sheet.
- In a bowl, combine ground beef, breadcrumbs, milk, egg, onion, ketchup, Worcestershire sauce, garlic powder, salt, and pepper. Mix until well combined.
- Divide the mixture into 6 portions and shape each into a mini loaf. Place in muffin cups or on the baking sheet.
- Top each loaf with a small amount of ketchup.
- Bake for 25-30 minutes, or until the internal temperature reaches 160°F (71°C).
- Remove from oven and let rest for 5 minutes before serving.
Notes
- Swap ground beef for turkey or chicken for a leaner option.
- Add diced bell peppers or shredded carrots for extra veggies.
- Pair with mashed potatoes or a side salad for a complete meal.
Nutrition
- Serving Size: 1 mini meatloaf
- Calories: 210
- Sugar: 4g
- Sodium: 410mg
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