Mini Meatloaf Recipe: Mini meatloaves are the perfect solution for anyone craving a comforting, home-cooked meal without the long wait.
They cook faster than traditional meatloaf, are ideal for portion control, and can be customized to fit any dietary preference.
Whether you’re making them for a family dinner, meal prepping for the week, or looking for a freezer-friendly option, this recipe is simple, delicious, and sure to become a household favorite!
Ingredients Needed
Here’s what you’ll need to make the perfect mini meatloaf:
Main Ingredients:
- 1 lb ground beef (or turkey for a leaner option)
- 1/2 cup breadcrumbs (panko or regular)
- 1/4 cup milk
- 1 egg
- 1/2 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon paprika
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon dried oregano (optional)
Glaze Ingredients:
- 1/3 cup ketchup
- 1 tablespoon brown sugar
- 1 teaspoon mustard
- 1 teaspoon Worcestershire sauce
Optional Add-ins:
- 1/4 cup grated Parmesan cheese (for extra flavor)
- 1/2 small bell pepper, finely chopped (adds sweetness)
- 1/4 teaspoon red pepper flakes (for a spicy kick)
Tools and Equipment Required
- Mixing bowl
- Muffin tin or baking sheet
- Measuring cups and spoons
- Knife and cutting board
- Aluminum foil (for easy cleanup)
- Basting brush (for applying glaze)
If you don’t have a muffin tin, you can shape the mini meatloaves by hand and place them on a lined baking sheet.
Step 1: Preparing the Ingredients
Start by gathering and prepping all your ingredients.
- Choose the Right Meat: Ground beef (80/20) works best for juiciness, but you can also use leaner meats like turkey or chicken.
- Chop the Vegetables: Finely dice the onions, garlic, and any additional veggies to ensure even distribution in the meat mixture.
- Soak the Breadcrumbs: Combine breadcrumbs with milk and let it sit for a few minutes—this keeps the meatloaf tender and moist.
Step 2: Mixing the Meatloaf Mixture
Once your ingredients are prepped, it’s time to mix everything together.
- In a large bowl, add the ground beef, soaked breadcrumbs, egg, onions, garlic, Worcestershire sauce, salt, pepper, and seasonings.
- Use your hands or a spoon to gently combine the mixture—be careful not to overmix, as this can make the meatloaf tough.
- If the mixture feels too wet, add a little more breadcrumbs; if too dry, add a splash of milk.
Step 3: Shaping the Mini Meatloaves
Now it’s time to shape the meatloaves. You have two options:
- Using a Muffin Tin: Grease the tin lightly and divide the mixture evenly into 6-8 sections.
- Free-Forming on a Baking Sheet: Shape small meatloaf portions by hand and place them onto a lined baking sheet.
Make sure each mini meatloaf is uniform in size so they cook evenly.
Step 4: Making the Glaze
The glaze is what takes these mini meatloaves to the next level! Here’s how to make it:
- In a small bowl, mix together ketchup, brown sugar, mustard, and Worcestershire sauce.
- Use a spoon or brush to spread half the glaze over the meatloaves before baking.
- Reserve the other half to add later for an extra layer of flavor.
Step 5: Baking the Mini Meatloaves
Preheat your oven to 375°F (190°C).
- Place the mini meatloaves in the oven and bake for 20 minutes.
- After 20 minutes, remove them from the oven and brush on the remaining glaze.
- Return to the oven and bake for another 10-15 minutes or until the internal temperature reaches 160°F (71°C).
Let them rest for 5 minutes before serving.
Step 6: Serving and Side Dishes
Mini meatloaves pair wonderfully with a variety of sides:
- Mashed potatoes
- Roasted vegetables
- Steamed green beans
- Mac and cheese
- Dinner rolls
For a healthier meal, serve with a fresh salad or quinoa.
Tips for Storing and Reheating
If you have leftovers or want to meal prep, mini meatloaves store and reheat beautifully. Here’s how to do it properly:
Storing Leftovers:
- Refrigeration: Place cooled mini meatloaves in an airtight container and store them in the fridge for up to 4 days.
- Freezing: Wrap each mini meatloaf individually in plastic wrap, then place them in a freezer-safe bag. They will last for up to 3 months.
Reheating Instructions:
- Microwave: Heat individual portions for 1-2 minutes on medium power. Cover with a damp paper towel to prevent drying out.
- Oven: Place meatloaves on a baking sheet, cover with foil, and warm in a 350°F (175°C) oven for 10-15 minutes.
- Air Fryer: Reheat at 350°F (175°C) for 5-7 minutes for a crispy exterior.
Making Mini Meatloaves Ahead of Time
Meal Prep Strategy:
- Uncooked Method: Assemble the mini meatloaves, shape them, and store them covered in the fridge for up to 24 hours before baking.
- Freezing Unbaked Meatloaves: Shape the mixture into mini loaves and freeze them raw. When ready to cook, bake directly from frozen at 375°F (190°C) for 30-35 minutes.
- Freezing Cooked Meatloaves: Cook them first, let them cool, and freeze for quick meals. Just reheat when needed.
This method makes busy weeknight dinners a breeze!
Variations and Substitutions
Mini meatloaves are super versatile, and you can customize them to fit your dietary needs or personal taste.
Meat Substitutes:
- Turkey or Chicken: Swap ground beef with lean ground turkey or chicken for a lighter option.
- Plant-Based: Use lentils, mushrooms, or a meat substitute like Beyond Meat for a vegetarian version.
Breadcrumb Alternatives:
- Use oatmeal or crushed crackers if you’re out of breadcrumbs.
- For a gluten-free option, use almond flour or gluten-free breadcrumbs.
Flavor Boosters:
- Add shredded cheese inside the meatloaf for a cheesy center.
- Mix in BBQ sauce instead of ketchup for a smoky taste.
- Spice things up with hot sauce or chopped jalapeños!
Common Mistakes to Avoid
Making mini meatloaf is easy, but here are some pitfalls to watch out for:
1. Overmixing the Meat
- Overworking the meat mixture makes the meatloaf tough and dry. Mix just until combined for the best texture.
2. Skipping the Binder
- The egg and breadcrumbs (or alternatives) help hold everything together. If you skip them, the meatloaf may fall apart.
3. Using Extra-Lean Meat Without Adjustments
- If using lean meat like turkey, add moisture with extra milk, grated zucchini, or a bit of olive oil.
4. Overbaking
- Mini meatloaves cook faster than a full-sized loaf. Keep an eye on the temperature and remove them as soon as they reach 160°F (71°C).
5. Not Letting the Meatloaf Rest
- Let the mini meatloaves rest for 5 minutes before serving to retain juiciness.
Nutritional Information (Per Serving – Approximate Values)
Nutrient | Amount |
---|---|
Calories | 280-320 |
Protein | 20g |
Carbs | 15g |
Fat | 15g |
Fiber | 2g |
Sodium | 500mg |
These values vary depending on ingredients and substitutions used.
FAQs about Mini Meatloaf Recipe
What ingredients do I need for a mini meatloaf recipe?
For a basic mini meatloaf, you’ll typically need ground meat (beef, pork, turkey, or a blend), breadcrumbs, an egg, ketchup or tomato sauce, onions, garlic, and seasoning like salt, pepper, and herbs. You can customize the recipe with additional ingredients like grated cheese, chopped vegetables, or Worcestershire sauce for extra flavor.
How long does it take to make mini meatloaves?
Preparation time is usually about 10-15 minutes to mix the ingredients and shape the loaves. Cooking time is approximately 25-30 minutes in an oven preheated to 375°F (190°C). Always check that the internal temperature reaches 160°F (71°C) to ensure they are fully cooked.
Can I make mini meatloaf in a muffin tin?
Yes, a muffin tin is perfect for making mini meatloaves. It helps portion the meat evenly and allows the loaves to cook uniformly. Simply press the meat mixture into the muffin cups and bake. This method also reduces the cooking time slightly due to the smaller size of each loaf.
What can I serve with mini meatloaves?
Mini meatloaves pair well with a variety of sides such as mashed potatoes, steamed vegetables, coleslaw, or roasted root vegetables. For a lighter option, consider a fresh salad or steamed green beans.
Can mini meatloaf be made ahead and frozen?
Absolutely! Mini meatloaves are ideal for meal prep. You can fully cook them, let them cool, and then freeze them in an airtight container. Reheat in the oven or microwave when ready to eat. They can be frozen for up to 3 months.
How can I keep my mini meatloaves moist?
To keep mini meatloaves moist, avoid overmixing the meat and don’t compact it too tightly in the pan or muffin tin. Adding moist ingredients like grated onion or soaked breadcrumbs can also help. Covering the meatloaves with a sauce like ketchup or barbecue sauce before baking adds moisture and flavor.
Conclusion
Mini meatloaves are a fantastic way to enjoy a classic comfort meal in a quicker, more convenient form. They are easy to make, freezer-friendly, and perfect for portion control. Whether you’re meal prepping or feeding a family, this recipe delivers big flavors in small packages.
Try experimenting with different meats, seasonings, and glazes to make this recipe your own. Once you taste how juicy and delicious these mini meatloaves are, you’ll never go back to the full-sized version!