Description

These Mini Meatloaves are juicy, flavorful, and cook faster than a traditional meatloaf! Perfect for a weeknight dinner, they’re made with seasoned ground beef, topped with a tangy glaze, and baked in individual portions. Serve with mashed potatoes and veggies for a complete meal!

Ingredients

Scale

For the Meatloaf:

1 lb ground beef (or a mix of beef and pork)
1/2 cup breadcrumbs (or gluten-free alternative)
1 egg
1/4 cup milk (or dairy-free alternative)
1/2 small onion, finely diced
2 cloves garlic, minced
1 tbsp Worcestershire sauce
1 tbsp ketchup
1 tsp salt
1/2 tsp black pepper
1/2 tsp paprika
1 tsp Italian seasoning

For the Glaze:

1/4 cup ketchup
1 tbsp brown sugar
1 tsp mustard
1/2 tsp Worcestershire sauce

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Instructions

Preheat & Prep:

Preheat oven to 400°F (200°C).
Line a baking sheet with parchment paper or lightly grease a muffin tin for easy portioning.

2. Mix the Meatloaf:

In a large bowl, combine ground beef, breadcrumbs, egg, milk, onion, garlic, Worcestershire sauce, ketchup, salt, pepper, paprika, and Italian seasoning.
Mix until just combined (don’t overwork the meat).

3. Shape & Bake:

Divide the mixture into 4-6 equal portions and shape them into mini loaves. Place on the baking sheet or in a muffin tin.

4. Make the Glaze & Add to Meatloaf:

In a small bowl, mix ketchup, brown sugar, mustard, and Worcestershire sauce.
Brush the glaze over the mini meatloaves.

5. Bake & Serve:

Bake for 20-25 minutes until the internal temperature reaches 160°F (71°C).
Let rest for 5 minutes, then serve warm with your favorite sides!

Notes

Gluten-free option: Use gluten-free breadcrumbs or crushed oats.
Want extra moisture? Add ¼ cup shredded zucchini or carrots to the meat mixture.
Prefer turkey? Swap ground beef for ground turkey or chicken.

Meal prep: These mini meatloaves freeze well! Store in an airtight container for up to 3 months.