There’s something so comforting about the savory aroma of mini meatloaf baking in the oven. These individual-sized portions of classic meatloaf are not only adorable but also practical, making them perfect for weeknight dinners or meal prep. With a moist and tender interior topped with a sweet and tangy glaze, these mini meatloaves are sure to become a family favorite.

I first created this recipe as a solution to the long cook time of traditional meatloaf. By making them smaller, they bake up faster without sacrificing any flavor or texture. Now, it’s my go-to whenever I want a hearty meal in less time.

Why You’ll Love This Mini Meatloaf Recipe

Get ready to fall head over heels for this mini meatloaf recipe! It’s packed with flavor, simple to make, and perfectly portioned. Here’s why this recipe deserves a spot in your meal rotation:

Quick Cooking Time: Traditional meatloaf can take over an hour to bake, but these minis are done in just 30 minutes. Perfect for those busy weeknights!
Kid-Friendly: The small size is great for little hands, and the sweet glaze adds just the right amount of kid-approved flavor.
Meal Prep Friendly: These mini meatloaves freeze beautifully. Make a double batch, and you’ll have ready-to-go meals for weeks to come.
Customizable: Whether you prefer ground beef, turkey, or a combination of proteins, this recipe adapts easily to suit your tastes.
Balanced Meal in One Bite: Packed with protein and flavor, these mini meatloaves pair beautifully with mashed potatoes, veggies, or even a simple side salad.

With all these reasons to love it, it’s time to dive into the ingredients that make this dish so special.

Ingredients Notes

The beauty of this recipe lies in its simplicity. Each ingredient plays a role in creating the perfect flavor and texture. Here’s a closer look at what you’ll need:

Ground Beef: Use an 80/20 blend for the best balance of flavor and moisture. For a leaner option, try ground turkey or chicken.
Breadcrumbs: These help bind the meatloaf together while keeping it tender. Regular or panko breadcrumbs work equally well.
Milk: Adds moisture to the mixture, preventing the meatloaf from drying out during baking.
Eggs: A classic binder that holds everything together.
Onion and Garlic: Finely chopped onion and minced garlic bring aromatic depth to every bite.
Worcestershire Sauce: This secret ingredient adds a savory umami boost.
Ketchup: Used in both the meat mixture and glaze, it brings sweetness and tang.
Brown Sugar and Mustard: These pair with ketchup in the glaze, creating that irresistible sweet and tangy topping.

Equipment Note:

You’ll need a muffin tin or a rimmed baking sheet to shape and bake the mini meatloaves. Muffin tins are particularly convenient for portioning.

How to Make Mini Meatloaf

Making these mini meatloaves is easier than you might think. Follow these steps for perfect results every time:

Prepare the Oven and Pan: Preheat your oven to 375°F (190°C). Lightly grease a muffin tin or line a baking sheet with parchment paper.
Mix the Meatloaf Base: In a large mixing bowl, combine ground beef, breadcrumbs, milk, eggs, onion, garlic, Worcestershire sauce, salt, and pepper. Use your hands to gently mix until just combined. Overmixing can make the meatloaf tough.
Shape the Meatloaves: Divide the mixture into equal portions (about ⅓ cup each) and shape them into small loaves. If using a muffin tin, press the mixture into each cavity.
Prepare the Glaze: In a small bowl, whisk together ketchup, brown sugar, and mustard. Spoon or brush the glaze evenly over the top of each mini meatloaf.
Bake: Place the pan in the oven and bake for 25-30 minutes, or until the meatloaves reach an internal temperature of 160°F (71°C).
Rest and Serve: Let the meatloaves rest for 5 minutes before serving. This helps them stay juicy.

These mini meatloaves are best enjoyed warm, with your favorite sides.

Storage Options

Mini meatloaves are fantastic for meal prep and leftovers. Here’s how to store them:

Refrigerate: Place leftover meatloaves in an airtight container and store in the fridge for up to 3 days.
Freeze: Wrap each mini meatloaf individually in plastic wrap or aluminum foil, then place them in a freezer-safe bag. Freeze for up to 3 months.
Reheat: Warm refrigerated meatloaves in the microwave for 1-2 minutes. For frozen ones, thaw overnight in the fridge and reheat in the oven at 350°F (175°C) until warmed through.

Variations and Substitutions

One of the best things about this recipe is how versatile it is. Here are a few ways to make it your own:

Swap the Protein: Use ground turkey, chicken, or even a mix of beef and pork for a twist on flavor.
Add Vegetables: Finely grated carrots or zucchini can be mixed in for added nutrition without altering the texture.
Spice It Up: Add a pinch of cayenne or a splash of hot sauce for some heat.
Make It Gluten-Free: Use gluten-free breadcrumbs to make this recipe suitable for those with dietary restrictions.
Cheesy Goodness: Stuff each mini loaf with a cube of cheese for a gooey surprise.

Don’t be afraid to experiment with different combinations – you might just create your new favorite version!