Mini Meatloaf Recipe (2024)

Table of Contents

Reasons To Love This Mini Meatloaf Recipe: Mini Meatloaf Recipe Ingredients: Glaze Breakdown: How To Make This Mini Meatloaf Recipe What To Serve Alongside This Mini Meatloaf Recipe: Storage Mini Meatloaf Recipe Leftovers More Recipes To Love: Mini Meatloaf Recipe Equipment Ingredients Instructions Video Recipe Notes Nutrition

This Mini Meatloaf Recipe is the best I’ve ever tried! Tender, flavorful loaves with an incredible, easy glaze.

Reasons To Love This Mini Meatloaf Recipe:

Effortless: Easy to make with simple ingredients.
Quick: Less time baking than traditional meatloaf, plus more glaze in every bite!
Meal prep friendly: Ideal for making ahead of time.
Comfort food: Delivers classic, comforting flavors.
Delicious leftovers: Turns into tasty meatloaf sliders!

Mini Meatloaf Recipe Ingredients:

Olive oil: Use for sautéing; butter also works.
Yellow onion: Finely dice for quick cooking and even distribution.
Carrots: Peel, grate on large holes, gently pack in measuring cup.
Mushrooms: Chop finely; we love Baby Bella mushrooms.
Minced garlic: Fresh for stronger flavor; jarred for ease.
Ground beef: Don’t go too lean or meatloaves can end up a bit dry.
Seasonings: Adjust to taste preference.
Worcestershire: For umami and saltiness.
Panko: For texture and softness.
Ketchup: For moisture and flavor.
Egg: Binds ingredients and adds flavor.

Glaze Breakdown:

Ketchup: Tangy-sweet glaze base.
Brown sugar: For sweetness; adjust to preference.
Apple cider vinegar: Adds acidity and balance to the sugar.

How To Make This Mini Meatloaf Recipe

Sauté: Sauté veggies in olive oil until tender. Let cool.
Meatloaf mixture: Add cooled veggies to the remaining meatloaf ingredients in a bowl. Mix gently.
Baking: Divide mixture into muffin tin, and bake for 15 minutes.
Glazing: Mix glaze ingredients, apply to meatloaves, and bake for another 15 minutes.
Finishing touches: Let rest for five minutes before serving. Enjoy!

What To Serve Alongside This Mini Meatloaf Recipe:

Roasted veggies: Carrots, Brussels sprouts, sweet potatoes.
Garlic Mashed Potatoes: Our best-ever mashed potatoes recipe!
Green Bean Almondine: Sautéed with almonds.
Caesar Salad: Romaine, croutons, Parmesan.
Quinoa Salad: With cucumbers, tomatoes, and avocado.
Mac and Cheese: Creamy and cheesy.
Dinner Rolls: The perfect side!
Cucumber Salad: With a simple vinaigrette.

Storage

Mini Meatloaf Recipe Leftovers

Refrigerate: Cool, store in airtight container up to 4 days.
Freeze: Individually wrap, freeze up to 3 months; thaw in fridge.
Reheat: Microwave or oven until hot. Thaw frozen meatloaves before reheating.

More Recipes To Love:

Banh Mi Meatballs
Taco Meat Recipe
Buffalo Chicken Chili
Chicken Tetrazzini
Porcupine Meatballs

Mini Meatloaf Recipe

By Chelsea Lords

This Mini Meatloaf Recipe is the best I've ever tried! The meatloaves are tender, flavorful, and modernized with 'hidden' veggies for an added nutritious boost.

Prep Time: 20 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 50 minutes minutes

Servings: 12 meatloaves

Equipment

Regular-sized muffin tin
Olive oil cooking spray

Ingredients

Meatloaves

▢ 1 tablespoon olive oil
▢ ½ cup very finely diced yellow onion (1 small)
▢ ½ cup grated carrots (1-2 medium)
▢ 1 cup very finely chopped mushrooms (we like Baby Bella)
▢ 1½ teaspoons minced garlic
▢ 1 pound (16 oz) 90/10% ground beef
▢ 1 teaspoon each: beef bouillon powder, dried thyme, dried oregano, garlic powder, & onion powder
▢ ½ teaspoon pepper
▢ 1 tablespoon Worcestershire sauce
▢ ¾ cup Panko (Note 1)
▢ ¼ cup ketchup (Note 2)
▢ 1 large egg

Glaze

▢ ½ cup ketchup
▢ 2 tablespoons light brown sugar
▢ 2 tablespoons apple cider vinegar

Instructions

VEGGIE PREP: Peel and grate carrots (on the large holes of a box grater). Finely chop mushrooms and onion or pulse in a food processor.
COOK: In a large skillet over medium-high heat, add olive oil. Once hot, add onion, garlic, mushrooms, and carrots. Sauté until veggies are tender and liquid has fully evaporated, about 5-7 minutes. Let cool for 5-10 minutes in a large bowl.
OVEN PREP: Preheat oven to 375°F (190°C) and generously grease a regular-sized muffin tin with nonstick spray.
COMBINE: To the cooled veggies, add all remaining meatloaf ingredients. Mix gently with hands. Avoid over-mixing to avoid dense loaves.
BAKE:Divide the mixture evenly into the prepared muffin tin. (You'll use about a packed full ¼ cup per cavity.) Bake for 15 minutes. Meanwhile, mix glaze ingredients with a pinch of salt and pepper. Glaze meatloaves evenly (use all the glaze) and return to oven for another 15 minutes.
ENJOY:Rest meatloaves for 5 minutes and then carefully lift out with a fork (use a knife to loosen edges if needed). Enjoy hot!

Video

Recipe Notes

Note 1: Panko: This is a type of Japanese breadcrumb known for its light, airy texture. Typically found next to breadcrumbs in the grocery store. You can swap regular dried breadcrumbs in this recipe, with a slight change in texture.

Note 2: Ketchup: A good brand makes a world of difference; we love Heinz®!

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

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