This Mini Meatloaf Recipe is a quick and easy dinner solution with individual loaves baked right in a muffin tin. Each meatloaf is smothered in a rich ketchup glaze that makes every bite extra juicy and flavorful.
Try my Traditional Meatloaf Recipe next!
Jump to:
These mini meatloaves are a fresh take on classic comfort food. I love how the smaller portions make them easier to keep moist and flavorful compared to a big loaf. Plus, they’re freezer friendly, so I can always have a batch ready for busy nights.
How to Make Mini Meatloaf
See recipe card for ingredient quantities and full instructions.
- Step 1: I start by preheating the oven to 375°F and spraying a 12-cup muffin pan with nonstick spray so the mini loaves won’t stick. Then in a large bowl, I mix together the ground beef, diced onion and green bell pepper, salsa, Worcestershire sauce, egg, bread crumbs.
- Step 2: After mixing everything until it's just combined, I divide the mixture into 12 equal portions. Then I roll them into balls.
- Step 3: I press each one into a muffin tin cup, flattening slightly since they’ll shrink a bit while cooking.
- Step 4: I loosely cover the pan with foil and bake the mini meatloaves for 45 minutes until they’re nearly cooked through.
- Step 5: Meanwhile, I mix together the ketchup, brown sugar, Worcestershire sauce, and garlic powder to make the meatloaf glaze. Then I spread it generously over each loaf.
- Step 6: I return the meatloaves to the oven uncovered for 20 more minutes, then let them rest for 10 minutes to drain off extra grease before serving them up!
Recipe Variations
- Egg: Swap the egg for mayonnaise to keep the mini meatloaf moist and help them bind.
- Breadcrumbs: Use panko or crushed Ritz crackers instead of plain bread crumbs for a different texture.
- Ground Beef: Mix ground beef with ground pork for extra flavor, opt for lean ground beef to cut calories, or make mini turkey meatloaf by substituting ground turkey. You can also use ground chicken for a lighter option.
- Glaze: For a smoky twist, replace the ketchup and brown sugar glaze with BBQ sauce.
- Sheet Pan Mini Meatloaves: Instead of a muffin tin, shape the meat mixture into small loaves and arrange them on a sheet pan lined with parchment paper. Bake as directed, but keep an eye on them since they may cook faster.
What to Serve with this Mini Meatloaf Recipe
- Mac and Cheese: Classic baked macaroni and cheese or smoked gouda mac and cheese for a creamy, cheesy side.
- Potatoes: Options like scalloped potatoes, cheesy ranch potatoes, or smothered potatoes add hearty comfort.
- Veggies: Oven-roasted Brussels sprouts bring a crispy, caramelized touch. Try air fryer zucchini or creamy mixed vegetables for a fresh veggie twist.
- Rice: Pair with fluffy white rice for a tasty bowl.
Recipe Tips
- Don’t overmix the meat. Gently combine the ingredients to keep the mini meatloaves tender, not tough.
- Use a muffin tin for easy portioning. It’s a foolproof way to shape and bake the mini meatloaves evenly.
- Drain the grease carefully. Use a turkey baster or tilt the pan slightly to remove excess fat before glazing the loaves.
- Rest before serving. Let the mini meatloaves sit for 10 minutes after baking to allow the juices to redistribute and keep them moist.
- Double the glaze for extra flavor. If you like your mini meatloaves saucy, double the glaze and spoon it over them before the second bake.
FAQs
Egg and bread crumbs work together as binding agents. They hold the mini meatloaves together and prevent them from crumbling.
The mini meatloaves bake for 45 minutes, then another 20 minutes with the glaze added for a total cook time of 65 minutes.
Absolutely! You can prepare the meat mixture a day in advance, form it into loaves, and store it covered in the fridge until you’re ready to bake.
Make sure not to overmix the meat, and don’t skip the glaze—it helps lock in moisture. Letting them rest after baking also keeps them juicy.
Storage Instructions
Store mini meatloaves in an airtight container in the refrigerator for up to 4 days.
To Freeze: For longer storage, freeze them individually or in a freezer-safe container for up to 3 months.
To Reheat: Thaw overnight in the fridge if frozen, then warm them in the oven at 350°F until heated through, or microwave for a quick option. Enjoy your leftovers with a fresh glaze to refresh the flavor.
More Dinner Recipes:
Looking for other recipes like this? Try these:
After you try this Mini Meatloaf recipe, I'd love to hear your thoughts. Comment below and follow me on Facebook, Instagram, Pinterest, and YouTube for more delicious recipes!
📖 Recipe
Ingredients
- 2 pounds Ground beef
- 1 medium Onion diced
- ½ Green bell pepper diced
- 1 cup Mild salsa
- 1 tablespoon Worcestershire sauce
- 1 large Egg
- 1 cup Bread crumbs plain
Seasoning
- 1 ½ tablespoons All purpose seasoning Lawrys
- ½ tablespoon Garlic powder
- ½ tablespoon Onion powder
- 2 teaspoons Black pepper
- 1 packet Onion soup mix
Glaze for the Mini Meatloafs
- 1 ½ cup Ketchup
- ¼ cup Brown sugar
- 1 teaspoon Worcestershire sauce
- ½ teaspoon Garlic powder
Instructions
- Preheat your oven to 375 degrees. Spray a 12 cup muffin tin with nonstick cooking spray.
- In a large bowl, add ground beef, diced onion and bell pepper, salsa, Worcestershire sauce, egg, and bread crumbs. Next add all of the seasonings including the all purpose seasoning, garlic powder, onion powder, black pepper, and onion soup mix into the bowl.
- Using gloved hands, combine all ingredients by mixing with hands. Try not to overwork the meat mixture. Turn over-and-over until everything is thoroughly combined into the meat.
- Form the meat mixture into 12 equal parts and use your hands to form them into balls. Place the meatballs into the pre-greased muffin tin. Press the meatballs down into each muffin cup so that they are flat, as they will shrink-up during cooking.
- Lightly tint the dish with aluminum foil and place it in the oven. Cook for 45 minutes.
- While the meatloaf is cooking, prepare the glaze by thoroughly combining the ketchup, brown sugar, worcestershire sauce, and garlic powder in a medium size bowl.
- Remove the muffin tin from the oven and drain the grease by very carefully pouring it out (careful not to let the meatloaf fall out), or use a turkey baster to remove the excess grease. Pour out as much as possible.
- Spoon and spread the glaze over the top of each mini meatloaf, ensuring to completely cover it. Place the muffin tray back in the oven, uncovered, and cook for an additional 20 minutes.
- After removing the mini meatloaf from the oven, let it set for at least 10 minutes untouched. A lot of the grease will continue to seep out. Drain the grease again by gently pouring it out, or using a turkey baster. And enjoy!
Pam says
Yum