You’re going to want to keep this Mini Meatloaf Recipe in your back pocket! It’s a simple, hearty, and delicious weeknight dinner recipe that the whole family will love. Because they’re mini loaves, they cook faster than traditional meatloaf but with the same great taste everyone loves.
Looking for more fast and hearty weeknight dinner recipes? Try our Swedish Meatballs, Baked Ravioli Casserole, or our delicious recipe for Texas Hash.
My kids love meatloaf, and once I discovered that I could make easy mini meatloaf in half the time, I added it to our regular dinner rotation. We serve it with Creamy Mashed Potatoes or these Fluffy Crock Pot Baked Potatoes and a vegetable or salad on the side. My entire family loves it when it’s meatloaf night!
Helpful Items for This Recipe
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9 Cavity Silicone Non-Stick Mini Bread Pan, Perfect for Mini Loaf Cake and Bread, Meatloaf, etc.
Glass Mixing Bowls Set (set of 9), Nesting Bowls
Heavy Duty Stainless Steel Baking Pans, Toaster Oven Pan, Jelly Roll Pan
What Is In Mini Meatloaf?
Mini Meatloaf is easy to make and doesn’t require very many ingredients! There are a lot of meatloaf recipes out there, but this mini meatloaf recipe is the best of the best. Because they’re mini, they don’t dry out as easily, making them moist, flavorful little loaves. Here’s what you need to make a batch of your own:
Ingredients
Ground Beef – For this recipe, I used all ground beef, but you can mix it up and do 1/3 ground turkey or ground pork (just switch out 1/2 pound of the beef for your meat of choice). For the best flavor, choose 80/20 ground beef. You can use a more lean ground beef, but the flavor won’t be quite the same.
Bread Crumbs – These add texture to the meatloaf and help bind it together. Choose plain, unflavored bread crumbs or Italian flavored for a slightly different flavor profile.
Eggs – What is the secret to juicy meatloaf? It’s the eggs! Along with helping to bind the loaf together, they add a lot of moisture and keep the meat from drying out.
Milk – Use whole milk for added moisture and a juicy, delicious finished meatloaf.
Spices – Using a good combination of spices and herbs ensures that your finished mini loaves are flavorful. We used Italian Seasoning, Garlic Powder, Onion Salt, freshly ground Black Pepper, and Salt.
Fresh Parsley – In addition to the dried herbs and spices, fresh parsley adds additional flavor and color to the meatloaf. It also makes a nice garnish for serving.
Ketchup – Not only is ketchup used in the glaze, but you’ll also add some to the meat mixture. It balances out the flavors in the meat and is a necessary secret ingredient for a flavorful meatloaf.
Brown Sugar – Use this for the glaze. Dark or light brown sugar works fine here.
Worcestershire Sauce – This delivers a delicious umami flavor to the glaze.
Apple Cider Vinegar – You just need a splash, but it really takes the glaze to the next level!
How to Make Mini Meatloaf
To make this Mini Meatloaf Recipe, first, preheat the oven to 350 degrees Fahrenheit. Spray a small or medium baking sheet with cooking spray.
Next, combine the eggs, milk, Italian seasoning, garlic powder, onion salt, ground pepper, salt, and fresh parsley in a medium bowl and whisk together.
In a large bowl, combine the bread crumbs and beef, using your hands to work the mixture. Then, add the ketchup and the egg mixture to the ground beef and bread crumbs. Mix with your hands until fully combined.
Using your hands, divide the meat into 6 equal balls and shape them into mini loaves. Place the loaves on the prepared sheet pan.
In a small bowl, whisk together the ketchup, brown sugar, Worcestershire sauce, and apple cider vinegar to make the glaze. Generously brush the tops of the loaves with the glaze, then place them in the preheated oven to bake for 30 minutes or until a meat thermometer indicates they are cooked through.
I always use my trusty Thermapen One instant-read thermometer for an accurate and quick read of internal temperature. Meatloaf should read 160F.
Serve them warm with additional glaze, ketchup, or your favorite chili sauce. If desired, garnish with fresh parsley.
Recipe Pro Tips!
Why Milk Instead of Water in Meatloaf?
Milk is used to add creaminess, moisture, and flavor to the breadcrumbs. If you don’t want to use milk, I would suggest a chicken stock or milk substitute.
Are Meatloaf and Meatballs the same thing?
Meatballs are usually cooked on the stovetop, and meatloaf in the oven; not saying that you can’t cook meatballs in the oven also. So, in that respect, they are very similar.
Usually, flavorings are different, though, and a lot of times, meatloaf has a sweet and savory glaze that goes on top.
How can I store leftovers?
Leftover meatloaf lasts if well covered for 3-4 days in the fridge but will freeze for up to 3 months.
WANT MORE EASY HAMBURGER RECIPES?
Besides this delicious meatloaf recipe, we have lots of other easy hamburger meals too. Here are some of our favorites.
Mini Meatloaf
Ingredients
- 2 large eggs
- 3/4 cup whole milk
- 1/2 teaspoon salt
- 1 teaspoon Italian seasoning
- 1/4 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion salt
- 3 tablespoons fresh parsley finely chopped
- 1 1/2 pounds ground beef 80/20 * See Note
- 3/4 cup plain or seasoned breadcrumbs
- 3 tablespoons ketchup
For the Glaze (**See Note)
- 3 tablespoons ketchup
- 1 tablespoon brown sugar
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon apple cider vinegar
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Spray a medium baking sheet with nonstick cooking spray.
- In a medium bowl, combine the eggs, milk, Italian seasoning, garlic powder, onion salt, pepper, salt, and chopped fresh parsley. Whisk together.
- In a large bowl, combine the breadcrumbs and beef, using your hands to work the mixture together. Then, add the ketchup and egg mixture to the beef and breadcrumbs. Mix with your hands until fully combined.
- Using your hands, divide the meat mixture into 6 equal balls and shape them into mini loaves. Place the loaves on the prepared baking sheet.
- Whisk together all of the glaze ingredients and generously brush the glaze on top of the mini meatloaves.
- Bake for 30 minutes or until a meat thermometer indicates they are cooked through; it should read 160F.
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