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Home > Dinner > Mini Meatloaf Recipe
February 16, 2024 | No Comments
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This Mini Meatloaf Recipe is the best I’ve ever tried! Tender, flavorful loaves with an incredible, easy glaze.
Reasons To Love This Mini Meatloaf Recipe:
- Effortless: Easy to make with simple ingredients.
- Quick: Less time baking than traditional meatloaf, plus more glaze in every bite!
- Meal prep friendly: Ideal for making ahead of time.
- Comfort food: Delivers classic, comforting flavors.
- Delicious leftovers: Turns into tasty meatloaf sliders!
Mini Meatloaf Recipe Ingredients:
- Olive oil: Use for sautéing; butter also works.
- Yellow onion: Finely dice for quick cooking and even distribution.
- Carrots: Peel, grate on large holes, gently pack in measuring cup.
- Mushrooms: Chop finely; we love Baby Bella mushrooms.
- Minced garlic: Fresh for stronger flavor; jarred for ease.
- Ground beef: Don’t go too lean or meatloaves can end up a bit dry.
- Seasonings: Adjust to taste preference.
- Worcestershire: For umami and saltiness.
- Panko: For texture and softness.
- Ketchup: For moisture and flavor.
- Egg: Binds ingredients and adds flavor.
Glaze Breakdown:
- Ketchup: Tangy-sweet glaze base.
- Brown sugar: For sweetness; adjust to preference.
- Apple cider vinegar: Adds acidity and balance to the sugar.
How To Make This Mini Meatloaf Recipe
- Sauté: Sauté veggies in olive oil until tender. Let cool.
- Meatloaf mixture: Add cooled veggies to the remaining meatloaf ingredients in a bowl. Mix gently.
- Baking: Divide mixture into muffin tin, and bake for 15 minutes.
- Glazing: Mix glaze ingredients, apply to meatloaves, and bake for another 15 minutes.
- Finishing touches: Let rest for five minutes before serving. Enjoy!
What To Serve Alongside This Mini Meatloaf Recipe:
- Roasted veggies: Carrots, Brussels sprouts, sweet potatoes.
- Garlic Mashed Potatoes: Our best-ever mashed potatoes recipe!
- Green Bean Almondine: Sautéed with almonds.
- Caesar Salad: Romaine, croutons, Parmesan.
- Quinoa Salad: With cucumbers, tomatoes, and avocado.
- Mac and Cheese: Creamy and cheesy.
- Dinner Rolls: The perfect side!
- Cucumber Salad: With a simple vinaigrette.
STORAGE
Mini Meatloaf Recipe Leftovers
- Refrigerate: Cool, store in airtight container up to 4 days.
- Freeze: Individually wrap, freeze up to 3 months; thaw in fridge.
- Reheat: Microwave or oven until hot. Thaw frozen meatloaves before reheating.
More Recipes To Love:
- Banh Mi Meatballs
- Taco Meat Recipe
- Buffalo Chicken Chili
- Chicken Tetrazzini
- Porcupine Meatballs
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Mini Meatloaf Recipe
5 from 1 vote
- Review this recipe
This Mini Meatloaf Recipe is the best I've ever tried! The meatloaves are tender, flavorful, and modernized with 'hidden' veggies for an added nutritious boost.
Print Recipe
Mini Meatloaf Recipe
5 from 1 vote
- Review this recipe
Print Recipe
This Mini Meatloaf Recipe is the best I've ever tried! The meatloaves are tender, flavorful, and modernized with 'hidden' veggies for an added nutritious boost.
Course Dinner, Main Course
Cuisine American
Keyword Mini Meatloaf Recipe
Prep Time 20 minutes minutes
Cook Time 30 minutes minutes
Total Time 50 minutes minutes
Servings 12 meatloaves
Chelsea Lords
Calories 130kcal
Author Chelsea Lords
Cost $14.57
Equipment
Regular-sized muffin tin
Olive oil cooking spray
Ingredients
Meatloaves
- 1 tablespoon olive oil
- ½ cup very finely diced yellow onion (1 small)
- ½ cup grated carrots (1-2 medium)
- 1 cup very finely chopped mushrooms (we like Baby Bella)
- 1½ teaspoons minced garlic
- 1 pound (16 oz) 90/10% ground beef
- 1 teaspoon each: beef bouillon powder, dried thyme, dried oregano, garlic powder, & onion powder
- ½ teaspoon pepper
- 1 tablespoon Worcestershire sauce
- ¾ cup Panko (Note 1)
- ¼ cup ketchup (Note 2)
- 1 large egg
Glaze
- ½ cup ketchup
- 2 tablespoons light brown sugar
- 2 tablespoons apple cider vinegar
Instructions
VEGGIE PREP: Peel and grate carrots (on the large holes of a box grater). Finely chop mushrooms and onion or pulse in a food processor.
COOK: In a large skillet over medium-high heat, add olive oil. Once hot, add onion, garlic, mushrooms, and carrots. Sauté until veggies are tender and liquid has fully evaporated, about 5-7 minutes. Let cool for 5-10 minutes in a large bowl.
OVEN PREP: Preheat oven to 375°F (190°C) and generously grease a regular-sized muffin tin with nonstick spray.
COMBINE: To the cooled veggies, add all remaining meatloaf ingredients. Mix gently with hands. Avoid over-mixing to avoid dense loaves.
BAKE:Divide the mixture evenly into the prepared muffin tin. (You'll use about a packed full ¼ cup per cavity.) Bake for 15 minutes. Meanwhile, mix glaze ingredients with a pinch of salt and pepper. Glaze meatloaves evenly (use all the glaze) and return to oven for another 15 minutes.
ENJOY:Rest meatloaves for 5 minutes and then carefully lift out with a fork (use a knife to loosen edges if needed). Enjoy hot!
Video
Recipe Notes
Note 1: Panko: This is a type of Japanese breadcrumb known for its light, airy texture. Typically found next to breadcrumbs in the grocery store. You can swap regular dried breadcrumbs in this recipe, with a slight change in texture.
Note 2: Ketchup: A good brand makes a world of difference; we love Heinz®!
Nutrition Facts
Serving: 1serving | Calories: 130kcal | Carbohydrates: 11g | Protein: 9g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 40mg | Sodium: 325mg | Potassium: 245mg | Fiber: 1g | Sugar: 6g | Vitamin A: 837IU | Vitamin C: 2mg | Calcium: 24mg | Iron: 1mg
We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.
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