Mini Meatloaf Recipe

Let’s be real—there’s just something extra comforting about a perfectly cooked meatloaf. Now imagine that classic flavor scaled down into adorable, single-serving portions. Enter the mini meatloaf. These little bundles of savory joy are perfect for weeknight dinners, meal prepping, or even dinner parties when you want a no-fuss yet delicious main dish.

For me, these mini meatloaves bring back memories of bustling family dinners where everyone got their own personal portion. There’s something so satisfying about not having to share! Plus, the tangy glaze that caramelizes on top? Game-changer.

Whether you’re a seasoned home cook or just starting out, this recipe is straightforward, flavorful, and endlessly customizable. Let’s dive in!

this RECIPE

A little story about how mini meatloaves won my heart

I’ll never forget the first time I made mini meatloaves. It was one of those weeks where everything felt rushed—work deadlines, school pickups, and trying to make time for family dinner. I didn’t have the patience to wait for a large meatloaf to bake (and let’s be honest, sometimes the center takes forever). So, I decided to try making them in a muffin tin.

When I pulled them out of the oven, I couldn’t believe how perfect they were. Each little meatloaf was golden brown, the glaze bubbling slightly on top. The kitchen smelled incredible, and my family couldn’t wait to dig in. Not only did they cook faster, but the individual portions also made serving a breeze. Now, they’re a staple in my home—and hopefully, yours soon, too!

The origin story of this meaty classic

Meatloaf has been around for centuries, with variations popping up across different cultures. The idea of combining ground meat with fillers like bread or grains can be traced back to ancient Roman times. It’s an economical dish that has stood the test of time, evolving based on what’s available in different regions.

In the U.S., meatloaf became especially popular during the Great Depression, when stretching ground meat with breadcrumbs or oats helped feed larger families. Today, meatloaf has grown beyond its humble beginnings and taken on all sorts of creative twists—like this mini version. These smaller servings not only modernize the dish but also add convenience and fun to a classic comfort food.

Let’s talk ingredients: how to make them work for you

The beauty of this recipe lies in its simplicity, but each ingredient plays a key role. Here’s what you need to know:

• Ground beef: Go for lean ground beef to keep things flavorful but not overly greasy. If you’re in a pinch, you could substitute ground turkey or chicken, but the texture will be slightly different.
• White onion: Minced finely, the onion adds a touch of sweetness and moisture. If onions aren’t your thing, try grated zucchini for a sneaky veggie boost.
• Eggs: These act as the binder, holding everything together. For an egg-free version, swap in a flaxseed “egg” (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water).
• Breadcrumbs: They add structure and help prevent the meatloaf from becoming too dense. Panko breadcrumbs are a great alternative if you like a lighter texture.
• Coles Worcestershire sauce: A splash of this savory sauce adds depth of flavor. Don’t skip it! If you’re out, soy sauce or coconut aminos can do the trick.
• Spices and seasoning: Garlic powder, seasoning salt, and black pepper bring everything together. Feel free to adjust these based on your taste.
• Ketchup: Used in both the meat mixture and glaze, it adds sweetness and tang.
• Brown sugar and mustard: These combine with the ketchup for the ultimate glaze—sticky, sweet, and just a little sharp.

Kitchen gear: What you need (and what you can skip)

To make these mini meatloaves, you’ll need a few basic tools:

• Muffin tin: This is the star of the show! It’s what gives these meatloaves their perfect portion sizes. If you don’t have one, you could use ramekins or shape them into patties and bake on a sheet pan.
• Mixing bowls: One for the meat mixture and one for the glaze. Nothing fancy here.
• A small whisk or fork: For combining the glaze ingredients. A spoon works in a pinch!
• Nonstick cooking spray: Essential for ensuring those mini meatloaves pop out effortlessly. If you’re out of spray, a light coating of oil will do.

That’s it—no need for any specialty equipment. Just good ol’ basics!

Step-by-step: how to make these mini meatloaves

1. Preheat the oven: Start by preheating your oven to 350°F. This gives you plenty of time to mix everything while the oven heats up. Spray your muffin tin with nonstick spray so you’re ready to go.
2. Mix the meat mixture: In a large mixing bowl, combine the ground beef, minced onion, eggs, breadcrumbs, Worcestershire sauce, garlic powder, seasoning salt, black pepper, and ½ cup of ketchup. Use your hands to gently mix everything. (Yes, it’s messy, but so worth it!) Be careful not to overmix—just enough to bring it all together.
3. Fill the muffin tin: Divide the mixture evenly among the muffin tin cups, pressing it in lightly. You should get about 12 mini meatloaves.
4. Make the glaze: In a small bowl, whisk together the remaining ¼ cup of ketchup, brown sugar, and mustard. Spoon this glaze over the top of each meatloaf, spreading it out for even coverage.
5. Bake: Pop the muffin tin into the oven and bake for about 30 minutes. You’ll know they’re done when the tops are beautifully caramelized and the internal temperature reaches 160°F.
6. Cool and serve: Let the mini meatloaves cool for 5-10 minutes before removing them from the tin. This helps them firm up and makes them easier to handle. Serve warm, and enjoy every bite!

Fun ways to adapt this recipe

The beauty of mini meatloaves is how versatile they are. Here are a few ways to switch things up:

• Vegetarian version: Swap the ground beef for a mix of lentils and finely chopped mushrooms. Add extra breadcrumbs and an extra egg for binding.
• Spicy twist: Add a dash of hot sauce or chopped jalapeños to the meat mixture, and use spicy ketchup in the glaze.
• Seasonal flavors: In the fall, try adding a bit of pumpkin puree and sage for a cozy twist. In summer, mix in fresh herbs like basil and parsley.

Serving ideas to impress your guests

These mini meatloaves are adorable on their own, but why not elevate the presentation? Arrange them on a platter with sprigs of fresh herbs for a pop of color. For sides, mashed potatoes or roasted veggies are classics. If you’re in the mood for something lighter, a crisp green salad with a zesty vinaigrette works beautifully.

To make it feel like a special occasion, sprinkle the glaze with sesame seeds or a bit of chopped parsley before serving. Trust me, these little touches go a long way!

Drink pairings that complement perfectly

Pairing drinks with meatloaf? Absolutely! For a refreshing option, try an iced tea with a hint of lemon—it balances the sweetness of the glaze. If you’re a fan of fizzy drinks, a ginger ale or sparkling apple cider would be perfect.

For a cozy meal, a warm cup of spiced chai or herbal tea is a great choice. And if you’re serving these for lunch, you can’t go wrong with a simple glass of lemonade or cranberry juice.

Leftovers: how to store and reheat

If you’re lucky enough to have leftovers, store them in an airtight container in the fridge for up to 3 days. To reheat, pop them in the microwave for about a minute or in a 350°F oven for 10-12 minutes. They also freeze beautifully—just wrap each mini meatloaf individually and store in a freezer bag for up to 3 months.

For reheating frozen meatloaves, thaw them overnight in the fridge and then warm them in the oven. They’ll taste just as good as the day you made them!

Adjusting for different serving sizes

This recipe makes about 12 mini meatloaves, but scaling up or down is easy. For a smaller batch, halve the ingredients, and for a bigger crowd, double everything and bake in two muffin tins. Just keep an eye on the baking time—smaller or larger portions may need a couple of extra minutes (or less).

FAQs about mini meatloaves

1. Can I make these ahead of time?
Absolutely! Prep the meat mixture and fill the muffin tin, then cover and refrigerate for up to a day. Add the glaze just before baking.

2. Can I freeze uncooked mini meatloaves?
Yes! Place the filled muffin tin in the freezer until the meatloaves are solid, then transfer them to a freezer bag. When ready to bake, add 5-7 minutes to the baking time.

3. How do I know they’re cooked through?
Use a meat thermometer—when the internal temperature hits 160°F, they’re good to go.

4. What’s a good substitute for breadcrumbs?
Crushed crackers, rolled oats, or almond flour all work well. Just keep the texture in mind.

5. Can I skip the glaze?
You can, but the glaze really adds that signature sweet-and-tangy flavor.

Print