There's nothing quite like a warm, savory mini meatloaf fresh out of the oven to bring comfort to the dinner table. These perfectly portioned meatloaves are juicy, flavorful, and incredibly easy to make, making them a family favorite for weeknight dinners or casual gatherings.
I first discovered the joy of mini meatloaves while experimenting with meal prepping, and they’ve been a staple in our house ever since. The individual servings bake faster than a traditional meatloaf, and they’re perfect for customizing toppings or storing leftovers for lunches. Let me show you how to make this quick, hearty meal your family will love.
Why You'll Love This Mini Meatloaf Recipe
Get ready to fall in love with a dinner that’s as practical as it is delicious. These mini meatloaves are everything you didn’t know you needed in your weeknight rotation.
First, they’re incredibly quick and easy to prepare. With just 15 minutes of prep and 25 minutes of baking, you can have a hot, satisfying meal on the table in under 45 minutes.
They’re also family-friendly and customizable. Whether you’re topping them with classic ketchup glaze or sneaking in extra veggies, this recipe adapts beautifully to different tastes and dietary needs.
Plus, they’re perfect for portion control. Each mini meatloaf is a single serving, making it easier to enjoy just the right amount without the temptation of extra slices.
Finally, these mini meatloaves are an excellent meal prep option. They store well in the fridge or freezer, reheating beautifully for quick lunches or dinners throughout the week.
Ready to dive in? Let’s talk about the ingredients that make this recipe shine.
Ingredients Notes

The magic of these mini meatloaves lies in their simple yet flavorful ingredients. Every component is carefully chosen to create tender, juicy meatloaves with a rich, savory taste.
Ground beef is the star of the show. Opt for an 80/20 blend to ensure a good balance of flavor and moisture. Leaner beef can work, but the meatloaves might be slightly drier.
Breadcrumbs act as the binder, keeping the meatloaves tender and holding them together. Plain or seasoned breadcrumbs work equally well here.
Milk is the secret to super-moist meatloaf. It hydrates the breadcrumbs, creating a mixture that keeps the meat from drying out during baking.
Eggs are essential for binding everything together. They also add richness to the meatloaf mixture.
For flavor, a combination of onions, garlic, and Worcestershire sauce creates a deep, savory base. Finely dicing the onions ensures they meld seamlessly into the meat.
Don’t forget the ketchup glaze! A mix of ketchup, brown sugar, and a touch of mustard adds a sweet-and-tangy finish that’s truly irresistible.
A standard muffin tin is all you’ll need to bake these mini meatloaves to perfection. Now let’s get cooking!
How To Make This Mini Meatloaf Recipe

Making these mini meatloaves is simple, straightforward, and practically foolproof. Follow these steps for a perfect result every time.
Start by preheating your oven to 375°F and lightly greasing a standard muffin tin. This ensures the meatloaves don’t stick and makes cleanup a breeze.
In a large mixing bowl, combine the ground beef, breadcrumbs, milk, eggs, onions, garlic, Worcestershire sauce, and your choice of seasonings like salt, pepper, and Italian herbs. Use your hands to gently mix the ingredients, being careful not to overwork the meat, which can make it tough.
Divide the mixture evenly among the muffin cups, pressing it gently into each one to ensure they’re packed but not too tightly compacted. This helps them cook evenly and retain their juicy texture.
In a small bowl, whisk together ketchup, brown sugar, and mustard. Spoon a dollop of the glaze over each mini meatloaf, spreading it evenly to coat the tops.
Bake the meatloaves in the preheated oven for 25 minutes or until they reach an internal temperature of 160°F. Let them rest for 5 minutes before serving to lock in the juices.
These mini meatloaves pair wonderfully with mashed potatoes, roasted vegetables, or a simple green salad for a complete meal.
Storage Options
These mini meatloaves are just as convenient to store as they are to make.
In the refrigerator, store any leftovers in an airtight container for up to 4 days. They reheat beautifully in the microwave or oven for quick meals.
For longer storage, freeze the cooked meatloaves individually wrapped in plastic wrap or foil, then place them in a freezer-safe bag or container. They’ll keep for up to 3 months. Thaw overnight in the fridge before reheating.
When reheating, use the oven or a microwave on a lower setting to maintain their moist, tender texture.
Variations and Substitutions
This mini meatloaf recipe is endlessly versatile. Here are a few ways to make it your own:
- Swap the ground beef for ground turkey or chicken for a lighter option.
- Add finely chopped vegetables like carrots, zucchini, or bell peppers for extra nutrition.
- Experiment with different seasonings, such as barbecue sauce in place of ketchup for a smoky twist.
- Use gluten-free breadcrumbs to make this recipe gluten-free.
- Try topping each meatloaf with a slice of cheese during the last few minutes of baking for a melty finish.
Don’t be afraid to experiment – these mini meatloaves are forgiving and open to creativity. Whether you stick to the classic recipe or add your own flair, this dish is sure to become a beloved staple in your home.
PrintMini Meatloaf Recipe
This mini meatloaf recipe is the perfect blend of savory flavors, quick preparation, and hearty ingredients. A family favorite comfort food that’s easy to make and packed with protein.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4-6 mini meatloaves 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1 lb ground beef
- 1 egg
- ½ cup breadcrumbs
- ¼ cup milk
- ¼ cup ketchup (plus extra for topping)
- ¼ cup chopped onion
- 1 tsp garlic powder
- 1 tsp salt
- ½ tsp black pepper
Instructions
- Preheat oven to 375°F (190°C).
- In a bowl, combine ground beef, egg, breadcrumbs, milk, ketchup, onion, garlic powder, salt, and pepper. Mix until well combined.
- Divide the mixture into 4-6 portions and shape each into a mini loaf.
- Place mini loaves on a greased baking sheet or in a muffin tin.
- Top each loaf with additional ketchup.
- Bake for 25-30 minutes or until internal temperature reaches 160°F (71°C).
- Let cool slightly before serving.
Notes
- Swap ground beef for ground turkey for a lighter version.
- Add grated carrots or zucchini for extra veggies.
- Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 mini meatloaf
- Calories: 220
- Sugar: 5g
- Sodium: 480mg
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