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:
Mini Meatloaf Recipe
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.
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
Serving: 1serving | Calories: 130kcal | Carbohydrates: 11g | Protein: 9g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 40mg | Sodium: 325mg | Potassium: 245mg | Fiber: 1g | Sugar: 6g | Vitamin A: 837IU | Vitamin C: 2mg | Calcium: 24mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
