Mini Meatloaves
Mini Meatloaves are a fun and tasty twist on the classic comfort food we all love. These little loaves pack all the flavor of traditional meatloaf but in a smaller,…
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Mini Meatloaves are a fun and tasty twist on the classic comfort food we all love. These little loaves pack all the flavor of traditional meatloaf but in a smaller, more convenient size that’s perfect for dinner or meal prep. They have a nice mix of ground meat, herbs, and a sweet glaze on top that gives them a little extra oomph.
I love making these because they cook faster than a big meatloaf and everyone gets their own personal portion, which keeps things neat and easy. Plus, I find that the kids usually get more excited about having mini versions—they feel just right for little hands and appetites. A quick tip I like is to line the muffin tin with parchment paper for easy cleanup and to keep the edges nice and moist.
One of my favorite ways to serve mini meatloaves is with some creamy mashed potatoes and steamed green beans, making it a simple and complete meal that feels like a warm hug. They also reheat well, so they’ve become a go-to for busy weeknights. Honestly, these mini meatloaves are a crowd-pleaser at family dinners and potlucks alike because they’re comforting and filling without the fuss.
Key Ingredients & Substitutions
Ground Meat: Beef is classic, but mixing in pork adds extra flavor and moisture. For a lighter option, use ground turkey or chicken. Just watch for dryness and add a bit more milk or sauce.
Breadcrumbs: These help bind the meatloaf. You can substitute with crushed crackers, oats, or even cooked rice. If gluten-free, use gluten-free breadcrumbs or almond flour.
Parmesan Cheese: Adds a nice savory note, but you can leave it out or swap with Pecorino Romano or nutritional yeast for a cheesy flavor.
Ketchup Glaze: Traditional and sweet-tangy; you can swap ketchup with BBQ sauce or tomato paste mixed with a little honey or brown sugar.
How Do You Keep Mini Meatloaves Moist and Tender?
The secret is not to overmix your meat mixture. Overworking the meat makes it dense and tough. Gently combine ingredients until just mixed.
- Add milk and egg to help keep the meat tender and bind the loaf.
- Including some fat like pork or a bit of olive oil helps with moisture.
- Let the meatloaves rest a few minutes after baking so juices settle and don’t run out when cut.
- Brush the glaze generously — it locks in moisture and adds great flavor.
Equipment You’ll Need
- Muffin tin – perfect for shaping mini meatloaves and helps them cook evenly.
- Mixing bowl – a large one makes mixing ingredients easy without making a mess.
- Measuring cups and spoons – to get your ingredients just right for the best flavor.
- Cooking brush or spoon – for spreading the glaze evenly on each mini meatloaf.
- Spatula or tongs – handy for lifting the meatloaves from the tin without breaking them.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken for a leaner, milder taste that still stays moist with added milk.
- Add finely chopped bell peppers or mushrooms into the mix for extra moisture and a subtle veggie boost.
- Use cheddar or mozzarella cheese inside the meat mix for gooey, melty surprises.
- Try a BBQ sauce glaze instead of ketchup for a smoky, tangy twist that pairs well with sweeter add-ins like onions.
Mini Meatloaves
Ingredients You’ll Need:
- 1 lb ground beef (or a mix of beef and pork)
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup finely chopped onion
- 2 cloves garlic, minced
- 1/4 cup milk
- 1 large egg
- 2 tbsp fresh parsley, chopped (plus extra for garnish)
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried oregano or rosemary
- 1 cup ketchup or tomato sauce (for glaze)
- 1 tbsp Worcestershire sauce (optional, for glaze)
- Fresh rosemary sprigs (for garnish, optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and around 25-30 minutes to bake. Plus, give the mini meatloaves a few minutes to rest before serving. So, you’re looking at roughly 40 minutes total from start to finish.
Step-by-Step Instructions:
1. Get Ready:
Preheat your oven to 375°F (190°C). Lightly grease a muffin tin or line it with parchment paper so the mini meatloaves won’t stick.
2. Mix the Meatloaf Ingredients:
In a big bowl, gently mix together ground meat, breadcrumbs, Parmesan cheese, chopped onion, minced garlic, milk, egg, parsley, salt, pepper, and oregano. Mix just until combined—don’t overwork it, or your meatloaf might turn out tough.
3. Shape and Place:
Form the mixture into small mini meatloaf-sized patties (about 4 or 5), and put them into the muffin tin or onto a baking sheet.
4. Add the Glaze:
In a small bowl, stir together ketchup (or tomato sauce) and Worcestershire sauce if you’re using it. Spoon or brush this glaze over the top of each mini meatloaf, covering them nicely.
5. Bake:
Pop the mini meatloaves in the oven. Bake for 25-30 minutes, or until they’re cooked all the way through and the glaze is a little sticky and caramelized.
6. Rest and Garnish:
Take the meatloaves out of the oven and let them rest for a few minutes. Sprinkle with fresh parsley, a little Parmesan, and add rosemary sprigs if you like for a pretty and tasty finish.
Serve your mini meatloaves warm, alongside creamy mashed potatoes or some steamed vegetables for a comforting, classic meal everyone will enjoy!
Can I Use Frozen Ground Meat for Mini Meatloaves?
Yes! Just make sure to fully thaw the meat in the fridge overnight before using. Pat it dry to remove excess moisture, which helps the meatloaves hold their shape better.
How Do I Store Leftover Mini Meatloaves?
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in the oven or microwave until heated through, adding a splash of water or sauce if needed to keep them moist.
Can I Make Mini Meatloaves Ahead of Time?
Absolutely! Prepare and shape the meatloaves, then cover and refrigerate for up to 24 hours before baking. This makes busy weeknight dinners super easy.
What Can I Substitute If I Don’t Have Parmesan Cheese?
You can substitute Parmesan with Pecorino Romano, grated Asiago, or leave it out completely. The meatloaf will still be delicious but slightly less cheesy.
