There's nothing quite like the comforting aroma of Mini Meatloaf baking in the oven. These perfectly portioned loaves are juicy, tender, and bursting with flavor, making them an instant family favorite.
I first made these mini meatloaves on a busy school night, hoping to create a quick yet satisfying dinner for my kids. They loved the idea of individual portions, and I appreciated how fast and simple it was to whip up a hearty meal. Now, they’re a staple in our weekly dinner rotation. Let’s dive in and discover why this recipe deserves a spot on your table!
Why You'll Love This Mini Meatloaf Recipe
Get ready to fall in love with this easy, delicious twist on classic comfort food. These Mini Meatloaves are perfect for anyone looking to save time without sacrificing flavor.
First off, they cook much faster than traditional meatloaf. The smaller size allows them to bake in about 25 minutes, making them ideal for busy weeknights or when you need dinner on the table quickly.
They’re perfectly portioned, making them a hit with both kids and adults. Everyone gets their own little loaf, which means no arguments over who got the biggest slice.
This recipe is also incredibly versatile. You can customize the seasoning, use different meats, or add veggies to sneak in extra nutrition. It’s the perfect canvas for creativity in the kitchen.
And let’s not forget how freezer-friendly they are! Prep a batch ahead of time and freeze them for those nights when you need a no-fuss meal.
Ingredients Notes

The magic of this Mini Meatloaf Recipe lies in its balance of simple, pantry-friendly ingredients and bold, satisfying flavors.
Ground Beef: The star of the show! Use a mix with an 80/20 fat ratio for the juiciest results. You can also swap in ground turkey or chicken if you prefer a leaner option.
Breadcrumbs: These help bind the meatloaf and keep it moist. I recommend plain or Italian-seasoned breadcrumbs, but panko works well too.
Eggs: Essential for binding everything together. Use large eggs for best results.
Ketchup and Worcestershire Sauce: These add both moisture and a tangy-sweet flavor that makes the meatloaf irresistible.
Onions and Garlic: Finely chopped onions and minced garlic infuse the meatloaf with incredible depth and a savory kick.
If you have a muffin tin, it’s perfect for shaping and baking these mini loaves. Otherwise, a standard baking sheet lined with parchment paper works just as well.
How To Make This Mini Meatloaf Recipe

Making these Mini Meatloaves is as simple as mixing, shaping, and baking! Let me guide you through each step.
Start by preheating your oven to 375°F. Lightly grease a muffin tin or line a baking sheet with parchment paper for easy cleanup.
In a large mixing bowl, combine the ground beef, breadcrumbs, eggs, ketchup, Worcestershire sauce, onions, and garlic. Use clean hands to mix everything gently but thoroughly. Be careful not to overmix, as this can make the meatloaf tough.
Divide the mixture into equal portions, shaping each into a small loaf. If using a muffin tin, simply press the mixture into each cup, filling it about three-quarters full.
In a small bowl, mix together additional ketchup with a teaspoon of Worcestershire sauce to create a glaze. Brush this mixture over the tops of each mini loaf for a glossy, flavorful finish.
Bake the meatloaves for 20-25 minutes or until they reach an internal temperature of 160°F. Let them rest for 5 minutes before serving to allow the juices to redistribute.
Serve these mini meatloaves hot with a side of mashed potatoes, green beans, or your favorite vegetables.
Storage Options
One of the best things about this recipe is how well the mini meatloaves store. Here’s how to keep them fresh and flavorful:
Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat in the microwave or oven until warmed through.
Freezer: Place uncooked or cooked meatloaves on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag or container. They’ll keep for up to 3 months.
Reheating: For best results, thaw frozen meatloaves in the refrigerator overnight. Reheat in a 350°F oven for about 15 minutes or until heated through.
Variations and Substitutions
This Mini Meatloaf Recipe is endlessly adaptable, making it easy to suit your tastes or dietary needs.
For a leaner option, swap the ground beef with ground turkey or chicken. Add a splash of olive oil to keep the mixture moist.
Want to sneak in some veggies? Grate zucchini or carrots into the meat mixture. They add moisture and a touch of sweetness without overpowering the flavor.
Prefer a smoky twist? Use barbecue sauce instead of ketchup for the glaze. You can also mix in a teaspoon of smoked paprika for extra depth.
Experiment with seasonings like Italian herbs, taco spices, or even curry powder to give the meatloaf a global flair.
Finally, try swapping breadcrumbs with cooked quinoa or oats for a gluten-free version that’s just as delicious.
With these tips and tricks, your mini meatloaves will turn out perfect every time. Don’t be afraid to get creative and make this recipe your own. Happy cooking!
PrintMini Meatloaf Recipe
This mini meatloaf recipe is the perfect quick and easy comfort food. These flavorful, individual-sized meatloaves are packed with juicy ground beef, seasonings, and a tangy glaze. Perfect for family dinners or meal prep, this recipe will become a household favorite.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4-6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1 lb ground beef
- ½ cup breadcrumbs
- ¼ cup milk
- 1 egg
- ¼ cup diced onion
- 2 tbsp ketchup (plus extra for glaze)
- 1 tbsp Worcestershire sauce
- 1 tsp garlic powder
- 1 tsp salt
- ½ tsp black pepper
Instructions
- Preheat the oven to 375°F (190°C).
- In a mixing bowl, combine ground beef, breadcrumbs, milk, egg, onion, ketchup, Worcestershire sauce, garlic powder, salt, and pepper. Mix until just combined.
- Divide the mixture into 4-6 equal portions and shape into mini loaf shapes. Place them on a baking sheet or in a muffin tin.
- Brush the tops of each mini meatloaf with extra ketchup for the glaze.
- Bake for 25-30 minutes or until the internal temperature reaches 160°F (71°C).
- Remove from the oven, let rest for 5 minutes, and serve warm.
Notes
- Add grated cheese to the mixture for extra flavor.
- Use ground turkey or chicken as a leaner alternative.
- Serve with mashed potatoes or roasted vegetables for a complete meal.
Nutrition
- Serving Size: 1 mini meatloaf
- Calories: 250
- Sugar: 3g
- Sodium: 450mg
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