Mini Meatloaves
Mini meatloaves are a fun twist on the classic comfort food! Perfectly portioned and packed with flavor, they’re quick to make and ideal for busy weeknights. Whether served with mashed potatoes or a side of veggies, this mini meatloaf recipe brings all the comfort of the original in an easy, individual size.
Hearty and delicious mini meatloaves are a family favorite that never fail to bring smiles to the dinner table. Individually sized and bursting with flavor, these little loaves cook faster than traditional meatloaf recipes, making them a go-to for quick meals. Each bite is tender and juicy with a deliciously caramelized glaze on top. They make a comforting, homemade meal that pairs wonderfully with a variety of different sides. We love them with mashed potatoes or mashed sweet potatoes, roasted broccoli, or a fresh side salad.
Looking for a full-sized meatloaf recipe? You will LOVE my mom’s classic meatloaf!
Reasons to make this recipe
- Perfectly portioned: Ideal for individual servings without the need to slice.
- Quick to cook: Smaller size means faster baking time than traditional meatloaf.
- Family-friendly: A hit with kids and adults alike.
- Freezer-friendly: Make ahead and reheat for busy weeknights.
The kids love it and it’s simple to make and the best is that it’s homemade!
— Norma
Ingredients you’ll need
The ingredients to make this mini meatloaves recipe are all very simple and mostly pantry staples. Nothing super fancy here, just a good home cooked meal! Here’s what you’ll need:
- Lean ground beef: The base of the meatloaf, providing hearty flavor and protein.
- Panko breadcrumbs: Adds structure and keeps the meatloaves moist and tender.
- Ketchup: A touch of sweetness and tang in the mixture.
- Mustard: Adds a subtle tangy flavor to balance the richness. Use dijon mustard, if preferred.
- Chili powder: For a hint of warmth and depth.
- Garlic powder: Brings savory, aromatic notes to the mini meatloaf recipe.
- Onion powder: Adds subtle onion flavor without chopping.
- Salt: Enhances the overall taste.
- Black pepper: For a touch of spice and balance.
- Egg: A large egg binds the ingredients together for a firm, yet tender texture.
Sauce Ingredients
- Light brown sugar: Adds sweetness and helps create a caramelized glaze.
- Ketchup: The base of the sauce, giving a tangy, rich flavor.
- Dijon mustard: Provides some sharpness for balance.
Variations and substitutions
- Ground meat: You can use any ground meat that you prefer. Ground chicken, ground turkey, ground pork or ground bison are great options!
- Breadcrumbs: Substitute panko with regular breadcrumbs, crushed crackers or oats for a gluten-free option.
- Spices: Customize the flavor by adding smoked paprika, cumin or Italian seasoning.
- Sauce variations: Replace the ketchup-based glaze with barbecue sauce, marinara, or another glaze for a different taste.
How to make this recipe
Step 1: Preheat oven to 350 degrees F. In a large bowl, combine ground beef, breadcrumbs, 1 tablespoon ketchup, mustard, chili powder, garlic powder, onion powder, salt, pepper and egg.
Step 2: Divide the meat mixture among the 12 cups in a standard muffin pan, pressing them down to fill the cup. Bake for 15 minutes.
Step 3: Meanwhile, in a small bowl, stir together all of the ingredients for the sauce.
Step 4: Take the meatloaves out of the oven. Use a paper towel to blot away any excess grease from the top of each one.
Step 5: Spoon the sauce generously over each mini meatloaf. Then, return them to the oven for 10-15 minutes, or until an instant-read thermometer reads 160°F.
Step 6: Serve with your favorite sides and enjoy!
Helpful tips
- Avoid overmixing: When combining the ingredients, mix just until everything is combined. Overmixing can lead to tough meatloaves.
- Use lean meat: For a healthier option, lean ground beef, turkey, or chicken work best, but make sure it has enough fat for moisture and flavor.
- Customize seasoning: Feel free to adjust the spices and seasonings to suit your taste—add more chili powder for extra kick or swap in your favorite herbs. You could even add 1 to 1 1/2 tbsp of Worcestershire sauce to the meat mixture.
- Check the temperature: Use a meat thermometer to ensure these are fully cooked. The internal temperature should be 160°F.
- Rest before serving: Let the mini meatloaves rest for a few minutes after removing them from the oven to help them hold their shape and retain moisture.
Frequently asked questions
No, you can shape them by hand and bake them on a lined sheet pan or use a muffin tin for easy portioning.
Don’t use meat that is too lean, avoid overcooking and consider adding a splash of milk or broth to the mixture if it feels too dry.
You can, but the sauce adds a lot of flavor and moisture. If you prefer, try a different topping like barbecue sauce or even shredded cheese.
Serving suggestions
Here are some tasty serving suggestions for mini meatloaves:
- Classic comfort pairings: Mashed potatoes, green beans, roasted vegetables
- Lighter options: Garden salad, cauliflower mash, zucchini noodles
- Comfort food combos: Mac and cheese, creamed corn, brussel sprouts, biscuits and dinner rolls
- Casual and fun ideas: Sweet potato fries, rice pilaf, coleslaw
- Family-friendly add-ons: Tater tots, baked beans, cheesy broccoli
Storage recommendations
- Make ahead: You can assemble the meatloaves and store them covered in the refrigerator for up to 24 hours before baking.
- Storing leftovers: Leftover mini meatloaves can be stored in the refrigerator for up to 3-4 days in an airtight container. Reheat thoroughly before serving.
- Reheating: Reheat these at 350ºF for 10-20 minutes in the oven, or until warmed through. You can also pop them in an air fryer (350ºF for about 5 minutes) or microwave (for 1 minute or so) until warm.
- Freezing: Allow the meatloaves to cool after baking. Wrap each loaf individually in plastic wrap or foil, then place them in a freezer-safe bag or container. Add the sauce just before reheating, if desired. To reheat, simply remove the plastic or foil and bake them on a lined baking sheet that has been sprayed with cooking spray. No need to thaw, you can bake them directly from the freezer (still frozen). It should take about 30-40 minutes in a 350ºF oven.
More family dinner recipes
If you try this recipe, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.
Mini Meatloaves
Ingredients
- 1 1/2 pounds lean ground beef, or ground turkey or ground chicken
- 2/3 cup panko breadcrumbs, regular will work
- 1 tablespoon ketchup
- 1/2 tablespoon mustard or dijon mustard
- 1 1/2 teaspoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 large lightly beaten egg
Sauce
- 1/4 cup light brown sugar
- 1/2 cup ketchup
- 2 teaspoons dijon mustard
Instructions
- Preheat oven to 350 degrees F. In a large bowl, combine ground beef, breadcrumbs, 1 tablespoon ketchup, mustard, chili powder, garlic powder, onion powder, salt, pepper and egg.
- Divide the meat mixture among the 12 cups in a standard muffin pan, pressing them down to fill the cup. Bake for 15 minutes.
- Meanwhile, in a small bowl, stir together all of the ingredients for the sauce.
- Take the meatloaves out of the oven and use a paper towel to blot away any excess grease from the top of each one.
- Spoon the sauce generously over each mini meatloaf, then return them to the oven for 10-15 minutes, or until an instant-read thermometer reads 160°F.
Notes
- Try replacing ketchup with barbecue sauce or marinara.
- For more Italian flavoring add 2 teaspoons Italian seasoning.
- Meat loaves freeze well. See full post for storing recommendations.
Did you make this recipe?
Tag @kimscravings on Instagram and be sure to subscribe to our mailing list to receive more healthy and delicious recipes straight to your inbox!
Very good!!
So happy to hear!
The kids love it and it’s simple to make and the best is that it’s homemade!