Mini Meatloaf

Why You’ll Love This Recipe

Mini Meatloaf offers all the savory comfort of traditional meatloaf in a quicker, perfectly portioned form. Baked in muffin tins or shaped by hand, these little loaves cook faster and are ideal for weeknight dinners, meal prep, or lunchboxes. Juicy, flavorful, and topped with a sweet-savory glaze, they’re a family favorite that’s easy to make and easy to love.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

ground beef (or a mix of beef and pork)
breadcrumbs
milk
egg
onion (finely chopped)
garlic (minced)
ketchup
Worcestershire sauce
salt
black pepper
optional: dried parsley, Italian seasoning

For the glaze:
ketchup
brown sugar
mustard or Worcestershire sauce (optional)

directions

Preheat your oven to 375°F (190°C) and lightly grease a muffin tin or baking sheet.

In a large bowl, combine the breadcrumbs and milk. Let sit for a few minutes to soften.

Add the ground meat, egg, chopped onion, garlic, ketchup, Worcestershire sauce, salt, pepper, and seasonings.

Mix gently with your hands or a spatula until just combined—do not overmix.

Divide the mixture into equal portions and shape into small loaves or press into muffin cups.

In a small bowl, mix the glaze ingredients and spoon over each mini meatloaf.

Bake for 20–25 minutes, or until the internal temperature reaches 160°F (71°C) and the tops are caramelized.

Let rest for a few minutes before serving.

Servings and timing

This recipe makes 6–8 mini meatloaves.
Preparation time: 10 minutes
Baking time: 20–25 minutes
Total time: 30–35 minutes

Variations

Use ground turkey or chicken for a lighter version.
Add shredded cheese to the meat mixture for extra richness.
Mix in grated carrots or zucchini for hidden veggies.
Top with barbecue sauce instead of ketchup glaze.

storage/reheating

Store cooled meatloaves in an airtight container in the refrigerator for up to 4 days.
Reheat in the microwave or oven at 350°F until warmed through.
Freeze cooked mini meatloaves individually wrapped for up to 2 months—thaw before reheating.

FAQs

Can I make these ahead of time?
Yes, assemble and refrigerate uncooked meatloaves up to a day in advance.

Do I need a muffin tin?
No, you can shape the meatloaf mixture into mini loaves and bake on a sheet pan.

Can I double the recipe?
Absolutely, it scales easily for meal prep or feeding a crowd.

What’s the best meat to use?
80/20 ground beef gives great flavor and moisture, or a beef-pork mix for richness.

Why are my meatloaves dry?
Avoid overbaking and don’t skip the milk or egg—they add moisture.

Can I use oats instead of breadcrumbs?
Yes, quick oats work well as a binder.

Can I make these gluten-free?
Use gluten-free breadcrumbs or oats, and check sauce labels for gluten.

Is the glaze necessary?
It adds great flavor, but you can skip or substitute with your favorite sauce.

What sides go well with mini meatloaf?
Mashed potatoes, green beans, roasted veggies, or mac and cheese.

Can kids help make this recipe?
Yes, shaping the loaves and spooning glaze is fun and simple for little hands.

Conclusion

Mini Meatloaf delivers big comfort in a small, quick-to-cook package. Whether you’re meal prepping for the week or looking for a hearty family dinner, these individual loaves bring home-cooked goodness to the table—fast, flavorful, and totally satisfying.

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