Mini Meatloaves are Family Friendly and So Easy to Make.
I love making traditional meatloaf, and my lighter ground chicken meatloaf when I want to serve my family a homey, delicious meal. But this Mini Meatloaf recipe is my go-to when I want that same comforting meatloaf vibe made in much less time!
A full size meatloaf made on a sheet pan takes around an hour to cook, and if you make a meatloaf in a loaf pan, it takes even longer.
Mini meatloaves come out of the oven in 45 minutes or less, in perfect portion sizes that are great for eating right away or storing for meal prep and freezer meals.
My easy recipe includes sautéed onions and carrots for moisture and a secret ingredient of Parmesan cheese that adds rich umami flavor notes.
I love a classic, tangy, ketchup-based meatloaf glaze too, and the recipe I’m sharing here is a total winner. Feel free to make the glaze and/or the meatloaves up a day ahead of time so that you can pop them in the oven on a busy weeknight.
Mini Meatloaf Ingredient Notes
Here’s what you need to make these mini meatloaves:
Complete list of ingredients and amounts can be found in the recipe card below.
- Ground Beef: I’ve tested this recipe with different types of ground beef, and have settled on using 85/15 for mini meatloaves. This amount of fat keeps the small meatloaves wonderfully moist without being too greasy. 90/10 ground beef also works well.
- Breadcrumbs: I like the extra flavor that comes from Italian seasoned breadcrumbs. You can also use plain breadcrumbs, just add a pinch of extra salt, pepper, and garlic powder to the mixture to make up for it.
- Parmesan Cheese: I’m using parmesan inside the meatloaf because it adds more salt and umami to the recipe. It also acts as a binder.
- Egg: An important ingredient in meatloaf, one egg will help to bind everything together into a cohesive loaf that won’t be crumbly.
- Diced Onion and Carrot: We’ll saute these first in some olive oil. Don’t try to add the veggies raw, they won’t cook through inside the mini loaves.
- Milk: A bit of whole milk softens the breadcrumbs and keeps the meatloaf mixture moist.
- Seasonings: Simple dried herbs and seasonings like salt, black pepper, dried thyme, and garlic powder are all you need to enhance the flavor of the meat. For a little extra kick, add a pinch of crushed red pepper flakes.
- For the Glaze: The sauce for these meatloaves is a simple combination of ketchup, brown sugar, balsamic vinegar, Worcestershire sauce, salt, pepper, and garlic powder.
Recipe Tips
- Mixing the Meatloaf Mixture: I prefer to use my clean hands to mix the meatloaf ingredients, as I like to be able to tell by feel when the ingredients are well mixed. You can also do it with a spoon if you prefer! Avoid overmixing the meat, as that can make your meatloaf dry.
- Forming Mini Meatloaves: Divide your meat mixture into four equal portions, then form each portion into a tight round patty or loaf that is fairly tall. Keep in mind that the meatloaves will shrink down as they cook.
- Baking Time: Be sure to pull the meatloaves out of the oven after 20 minutes, glaze them again, and then bake again until they are done. This should take another 25 minutes. Use a meat thermometer to check that the inside of each patty has reached 160°F/71°C.
- Resting: Allow the meatloaves to rest for 10-20 minutes before serving. This will allow them to cool down just a bit and retain their moisture.
Tip!
This meatloaf recipe also makes incredible meatballs! Form the meat mixture into meatballs, then sear them in a skillet before glazing and finishing them in the oven.
Storing Tips
- Leftover meatloaf will keep well in an airtight container in the fridge for up to 3 days. Use the leftovers for a second meal, or make meatloaf sandwiches!
- Mini meatloaves can be frozen before baking or after. Flash freeze the meatloaves on a sheet pan, then transfer to a freezer bag for storage up to 3 months. Thaw overnight. Cook unbaked mini meatloaves as directed. Cooked meatloaf just needs to be reheated.
- To reheat, bake covered in foil in a 300°F/150°C oven for approximately 10 minutes. You can also use your microwave to warm individual mini meatloaves.
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Mini Meatloaves
Equipment
- Large mixing bowl
- Small bowl
- Baking sheet
- Aluminum Foil
- Pastry brush
Ingredients
For the Meatloaf:
- 1 tablespoon (15 ml) olive oil
- ½ cup (60 g) diced carrot
- 1 medium yellow onion diced
- 1 pound (450 g) ground beef (15/85)
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon dried thyme
- ⅓ cup (20 g) Italian-style breadcrumbs
- ½ cup (45 g) shredded parmesan cheese
- ⅓ cup (80 ml) whole milk
- 1 large egg
- 3 tablespoons (45 ml) ketchup
- 1 tablespoon (15 ml) Worcestershire sauce
For the Glaze:
- 1 cup (240 ml) ketchup
- 3 tablespoons (40 g) light brown sugar
- 1 tablespoon (15 ml) balsamic vinegar
- 1 teaspoon (5 ml) Worcestershire sauce
- ¼ teaspoon salt
- ¼ teaspoon garlic powder
- ¼ teaspoon ground black pepper
Instructions
- Preheat the oven to 350°F (180°C).
- Heat olive oil in a sauté pan over medium heat. Add the diced carrot and onion with a small pinch of salt, and cook for 5 minutes until softened and starting to take on some color. Set aside to cool.
- In a large bowl, mix together the ground beef, salt, black pepper, garlic powder, and thyme.
- Sprinkle the breadcrumbs over the top, then add the parmesan, milk, egg, ketchup, and Worcestershire sauce.
- Mix thoroughly until everything is fully combined and the texture is soft and even.
- Once the veggies are cool enough to handle, add them to the meat mixture and mix again until well incorporated.
- To make the glaze: In a separate bowl, whisk together the ketchup, brown sugar, balsamic vinegar, Worcestershire sauce, salt, garlic powder, and black pepper.
- Divide the mixture into 6 equal portions. Shape each one into a tight, tall mini loaf and place on a foil-lined baking sheet.
- Brush the glaze over the tops and sides of each loaf and bake for 20 minutes.
- Remove from the oven, brush on a second layer of glaze, and return to the oven for another 25 minutes, or until the centers reach 160°F (71°C).
- Allow to rest for 15 minutes before serving.
Notes:
- Be sure to mix the meatloaf mixture well, but avoid mixing it too much. Overmixed meatloaf can turn dry and crumbly.
- The meatloaves will shrink down as they cook, so be sure to form them into tall patties before baking.
- Meatloaf is fully cooked when it reaches an internal temperature of 160°F/71°C.
- Allow the meatloaves to rest for 10-20 minutes before serving. this will allow them to cool down just a bit and retain their moisture.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
Mini Meatloaf Variations
- Gluten Free Mini Meatloaves: Replace the breadcrumbs with any kind of gluten-free breadcrumbs.
- Lower Calorie Meatloaf: Instead of ground beef, make this recipe with lean ground turkey.
- Extra Veggies: This meatloaf already has onion and carrot, and is delicious with sautéed mushrooms and/or sautéed chopped spinach too.
- Cooking for Two: Cut this recipe in half to make a smaller portion if you need to. Or, make the whole recipe, and freeze two of the mini meatloaves for a second meal.
More Easy Ground Beef Recipes
Recipe FAQs
Can I make mini meatloaves in a muffin pan?
I’ve seen many recipes that portion the meatloaves in a muffin pan. While I like the idea of meatloaf muffins, the meatloaves made this way are a bit too small to be 1 per serving. I think that making mini meatloaves on a sheet pan is easier and less messy too!
How Long Do Mini Meatloaves Take to Cook?
Following this recipe, it takes approximately 45 minutes to bake mini meatloaves. The timing may change based on how large or how thick your loaves are.
What Should I Serve with Meatloaf?
This classic main dish goes perfectly with homestyle sides like creamy mashed potatoes, steamed veggies such as peas or broccoli, or macaroni and cheese.
It’s everyone’s favorite classic meatloaf recipe, but in miniature! Save this mini meatloaf recipe for the next time you want to serve a homestyle meal in a hurry.
Leave a Review!