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–+ servings
round mini meatloaves with ketchup glaze on an oval shaped wooden board.
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Mini Meatloaves

These mini meatloaves are packed with classic savory flavors, enhanced with garlic, thyme, and umami-rich parmesan cheese. Topped with a sweet and tangy balsamic glaze, they are an easy and family-friendly dinner that's quick to prepare and delivers comfort in every bite.
Author Diana
Servings 4 Servings
Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 15 minutes
Total Time 1 hour 15 minutes

Equipment

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.
    sauteed onion and carrot in a small nonstick frying pan.
  • In a large bowl, mix together the ground beef, salt, black pepper, garlic powder, and thyme.
    ground beef in a glass bowl with seasonings and breadcrumbs.
  • Sprinkle the breadcrumbs over the top, then add the parmesan, milk, egg, ketchup, and Worcestershire sauce.
    parmesan, egg, and ketchup added to meatloaf mixture in a glass bowl.
  • Mix thoroughly until everything is fully combined and the texture is soft and even.
    meat mixture for mini meatloaf in a glass mixing bowl
  • Once the veggies are cool enough to handle, add them to the meat mixture and mix again until well incorporated.
    Meatloaf mixture including sauteed veggies in a glass bowl.
  • To make the glaze: In a separate bowl, whisk together the ketchup, brown sugar, balsamic vinegar, Worcestershire sauce, salt, garlic powder, and black pepper.
    a small glass bowl with ketchup, sugar, and seasonings to make meatloaf glaze.
  • Divide the mixture into 6 equal portions. Shape each one into a tight, tall mini loaf and place on a foil-lined baking sheet.
    formed round miniature meatloaf patties on aluminium foil.
  • Brush the glaze over the tops and sides of each loaf and bake for 20 minutes.
    a pastry brush adding red ketchup glaze to uncooked mini meatloaves.
  • 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).
    a pastry brush adding extra glaze to mini meatloafs after they've been baked.
  • 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

Serving: 1mini meatloaf | Calories: 575kcal | Carbohydrates: 44g | Protein: 28g | Fat: 32g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 140mg | Sodium: 1627mg | Potassium: 766mg | Fiber: 2g | Sugar: 29g | Vitamin A: 3276IU | Vitamin C: 7mg | Calcium: 222mg | Iron: 4mg
Find it online: https://littlesunnykitchen.com/mini-meatloaves/