Mini Meatloaf Recipe

There's nothing quite like a hearty Mini Meatloaf to bring comfort and flavor to your dinner table. These individually portioned loaves are packed with juicy ground beef, savory seasonings, and a sweet glaze that caramelizes beautifully in the oven. Perfect for busy weeknights or a cozy family dinner, they’re as practical as they are delicious.

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I first discovered this recipe when I wanted to recreate my mom’s classic meatloaf but with a twist. By making them mini, I not only cut down on cooking time but also added a fun, personal touch to each plate. Let’s dive into why this recipe is destined to be your new favorite.

Why You'll Love This Mini Meatloaf Recipe

Get ready to fall head over heels for these adorable and satisfying mini meatloaves. Whether you’re cooking for picky eaters or simply looking for a time-saving meal, this recipe checks all the boxes.

First, the cooking time is incredibly short. Traditional meatloaf can take up to an hour or more, but these mini versions are ready in just 30 minutes, making them perfect for weeknight meals.

Second, they’re portioned perfectly. Each loaf is a single serving, so there’s no slicing or guesswork at the dinner table. It also means less mess and easier cleanup!

You’ll also love how versatile these mini meatloaves are. They pair wonderfully with a variety of sides like mashed potatoes, roasted vegetables, or a crisp salad. Plus, they’re ideal for meal prep – reheat them for a quick lunch or freeze them for another day.

Finally, the sweet and tangy glaze takes them to the next level. The combination of ketchup, brown sugar, and a hint of mustard creates a mouthwatering topping that caramelizes to perfection as it bakes.

Ingredients Notes

The beauty of this recipe lies in its simple, pantry-friendly ingredients that come together to create a dish bursting with flavor. Here’s what you’ll need:

The foundation of the recipe is ground beef. I recommend using 80/20 for the best balance of flavor and moisture. Too lean, and the meatloaf might dry out; too fatty, and it can be greasy.

Breadcrumbs are essential for structure and texture. Panko works wonderfully, but regular breadcrumbs will also do the trick. If you want to sneak in some extra nutrients, try substituting with finely ground oats.

Eggs act as the binder, ensuring the loaves hold their shape while staying tender and moist.

For seasoning, onion, garlic, and a touch of Worcestershire sauce give the meatloaves their savory depth. If you like a bit of heat, a pinch of red pepper flakes can be a great addition.

The glaze is a star ingredient, made from ketchup, brown sugar, and mustard. This trifecta creates a sweet, tangy topping that complements the savory meat perfectly.

You’ll also need a muffin tin or baking sheet to shape and bake the mini meatloaves. If using a sheet, consider forming the loaves into individual mounds to replicate the muffin-tin effect.

How To Make This Mini Meatloaf Recipe

Making mini meatloaves is delightfully simple and comes together in just a few steps. Here’s how to do it:

Start by preheating your oven to 375°F (190°C). While it heats, grease a muffin tin or line a baking sheet with parchment paper.

In a large mixing bowl, combine the ground beef, breadcrumbs, eggs, onion, garlic, and Worcestershire sauce. Mix gently with your hands, being careful not to overwork the mixture, as this can lead to tough meatloaves.

Divide the mixture evenly into the muffin tin or shape it into small loaves on the baking sheet. Press gently to ensure even cooking.

In a small bowl, whisk together the ketchup, brown sugar, and mustard to make the glaze. Spoon the mixture generously over each loaf, spreading it to coat the top.

Bake for 25-30 minutes, or until the internal temperature reaches 160°F (71°C). Let the loaves rest for 5 minutes before serving to allow the juices to redistribute.

Storage Options

These mini meatloaves are as convenient to store as they are to make. Here’s how to keep them fresh:

Refrigerate any leftovers in an airtight container for up to 4 days. They reheat beautifully in the microwave or oven – just add a splash of water or broth to keep them moist.

For longer storage, freeze the cooked meatloaves individually in plastic wrap or foil, then place them in a freezer-safe bag. They’ll stay good for up to 3 months. When ready to eat, thaw overnight in the fridge and reheat.

Uncooked meatloaf mixture can also be frozen in individual portions, making it even easier to whip up a fresh batch later.

Variations and Substitutions

This recipe is incredibly adaptable, so feel free to get creative:

Swap out the ground beef for ground turkey or chicken for a lighter option.

Add grated carrots, zucchini, or chopped spinach to the meat mixture for extra nutrients.

For a smoky twist, mix a bit of BBQ sauce into the glaze or substitute it entirely for a barbecue-inspired meatloaf.

Experiment with different seasonings. Try adding Italian seasoning, cumin, or a dash of smoked paprika for a unique flavor profile.

If you’re gluten-free, use gluten-free breadcrumbs or crushed rice crackers in place of traditional breadcrumbs.

Don’t be afraid to play around and make this recipe your own – the possibilities are endless!

These mini meatloaves are sure to become a beloved part of your dinner rotation. Easy to make, versatile, and packed with flavor, they’re proof that great things come in small packages.

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