Mini Meatloaf Recipe

There's something undeniably comforting about a classic meatloaf, but when you shrink it down into individual portions, it becomes even better! These Mini Meatloaves are juicy, flavorful, and cook in a fraction of the time compared to a traditional loaf.

I started making mini meatloaves when my kids were young because they loved having their own personal portions. Over time, it became a go-to weeknight dinner—quick, easy, and packed with flavor. Plus, they’re perfect for meal prep or freezing for later!

Let’s dive into why these mini meatloaves deserve a spot on your dinner rotation.

Why You’ll Love This Mini Meatloaf Recipe

Get ready to fall in love with these Mini Meatloaves! They offer all the rich, savory goodness of classic meatloaf but in a faster, more convenient package.

First, they cook in just 25 minutes, making them a fantastic weeknight meal. No need to wait an hour for a full-sized loaf to bake—these individual portions are ready in half the time!

Second, they’re perfectly portioned. Whether you’re serving kids, meal prepping, or watching your portions, mini meatloaves are just the right size.

Not to mention, they’re incredibly versatile. You can swap the protein, adjust the seasonings, or add mix-ins to customize them to your taste.

Finally, they’re freezer-friendly. Make a batch, freeze them individually, and you’ll have a homemade dinner ready to go whenever you need it!

Ready to give them a try? Let’s take a look at the ingredients.

Ingredient Notes

This Mini Meatloaf Recipe comes together with simple, pantry-friendly ingredients that pack a punch of flavor. Here’s what you’ll need:

• Ground beef – I recommend using 80/20 ground beef for the best balance of juiciness and flavor. Leaner beef (90/10) works too but may need an extra splash of moisture.
• Breadcrumbs – These help bind everything together and keep the meatloaf tender. Use panko for a lighter texture or traditional breadcrumbs for a classic feel.
• Eggs – Essential for binding the meat mixture so the loaves hold their shape.
• Milk – A little bit of milk softens the breadcrumbs, ensuring the meatloaf stays moist.
• Ketchup & Worcestershire sauce – This duo brings a delicious sweet and tangy flavor while adding moisture.
• Seasonings – Garlic powder, onion powder, salt, and black pepper enhance the overall taste. You can also add a pinch of Italian seasoning for extra depth.
• Meatloaf glaze – A mix of ketchup, brown sugar, and Worcestershire sauce creates a sweet-savory topping that caramelizes beautifully in the oven.

If you have a muffin tin, you won’t need any special equipment—just mix, shape, and bake!

How to Make Mini Meatloaf

Making Mini Meatloaf is easier than you think! Follow these simple steps for juicy, flavorful results every time.

1. Preheat & Prep
   Preheat your oven to 375°F (190°C). Lightly grease a muffin tin or line a baking sheet with parchment paper.
2. Mix the Meat Mixture
   In a large bowl, combine ground beef, breadcrumbs, eggs, milk, Worcestershire sauce, ketchup, and seasonings. Use your hands or a spoon to mix gently—overmixing can make the meatloaf dense.
3. Shape the Mini Loaves
   Divide the mixture into equal portions and shape them into small, oval loaves. If using a muffin tin, press the meat mixture into each cup.
4. Prepare the Glaze
   In a small bowl, mix together ketchup, brown sugar, and Worcestershire sauce. Spoon the glaze over each mini meatloaf, spreading it evenly.
5. Bake Until Done
   Place the meatloaves in the oven and bake for 20-25 minutes or until the internal temperature reaches 160°F (71°C). The glaze should be slightly caramelized on top.
6. Rest & Serve
   Let the meatloaves sit for a few minutes before serving. Pair them with mashed potatoes, roasted veggies, or a fresh salad for a complete meal!

Storage Options

If you have leftovers (or want to make a batch ahead of time), these Mini Meatloaves store beautifully!

• Refrigerator: Store cooled meatloaves in an airtight container for up to 4 days. Reheat in the microwave or oven until warmed through.
• Freezer: Wrap each mini meatloaf individually in plastic wrap, then place them in a freezer bag. They’ll stay fresh for up to 3 months.
• Reheating: To reheat from frozen, bake at 350°F (175°C) for 20 minutes, or microwave in 30-second intervals until heated through.

Variations and Substitutions

One of the best things about Mini Meatloaf is how easy it is to customize! Try these fun variations:

• Turkey Mini Meatloaf: Swap the ground beef for ground turkey for a leaner option. You may need to add a little extra moisture, like an extra tablespoon of milk.
• Cheese-Stuffed Meatloaf: Press a small cube of cheddar or mozzarella into the center of each mini meatloaf for a gooey surprise.
• BBQ Meatloaf: Replace the ketchup in the glaze with your favorite BBQ sauce for a smoky-sweet twist.
• Spicy Kick: Add chopped jalapeños or a pinch of red pepper flakes for some heat.
• Low-Carb Option: Use almond flour or crushed pork rinds instead of breadcrumbs to make these keto-friendly.

Feel free to get creative and make this recipe your own!

Mini Meatloaves are a total game-changer—easy, delicious, and perfect for busy nights. Whether you're cooking for family dinner, meal prepping, or stocking your freezer, these little loaves deliver big on flavor.

Give this recipe a try and let me know what you think in the comments! What’s your favorite way to customize mini meatloaf?

Print