Mini Meatloaf Recipe

This mini meatloaf recipe is a great choice as instead of baking one large loaf, the meat mixture is divided into individual portions that cook more quickly and develop delicious caramelized edges. These tender mini meatloaves are packed with savory flavor, topped with a sweet and tangy glaze and make an excellent weeknight dinner. Serve them with mashed potatoes, roasted vegetables, or a fresh salad for a comforting meal the whole family will enjoy.

Main Essence of This Dish

The beauty of mini meatloaf lies in its simplicity. Individual portions cook evenly, stay juicy, and allow more surface area for the flavorful glaze. The combination of ground beef, breadcrumbs, seasonings, and a barbecue-inspired topping creates a hearty meal that feels homemade and satisfying. Because they cook faster than a traditional meatloaf, they are ideal for busy evenings when you want comfort food without spending hours in the kitchen.

Recipe Information

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Ingredients

For the Meatloaf

• 1 ½ pounds ground beef
• 1 cup breadcrumbs
• 1 large egg
• ½ cup finely chopped onion
• 2 cloves garlic, minced
• ⅓ cup milk
• 1 tablespoon Worcestershire sauce
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon Italian seasoning
• 2 tablespoons chopped parsley

For the Glaze

• ⅓ cup barbecue sauce
• 2 tablespoons ketchup
• 1 tablespoon brown sugar
• 1 teaspoon Dijon mustard

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How to Make Mini Meatloaf

Step 1: Prepare the Oven

Preheat your oven to 400°F (200°C). Lightly grease a baking sheet or line it with parchment paper for easier cleanup.

Step 2: Mix the Meatloaf Ingredients

In a large mixing bowl, combine the ground beef, breadcrumbs, egg, onion, garlic, milk, Worcestershire sauce, salt, pepper, Italian seasoning, and parsley. Mix gently until everything is evenly incorporated. Avoid overmixing, as this can make the meatloaf dense.

Step 3: Shape the Mini Loaves

Divide the mixture into six equal portions. Shape each portion into a small loaf and place them on the prepared baking sheet, leaving a little space between each one.

Step 4: Make the Glaze

In a small bowl, stir together the barbecue sauce, ketchup, brown sugar, and Dijon mustard until smooth.

Step 5: Add the Topping

Brush or spoon a generous layer of glaze over the top of each mini meatloaf.

Step 6: Bake

Bake for 20 to 25 minutes, or until the internal temperature reaches 160°F (71°C). During the last few minutes of baking, you can add an extra layer of glaze for more flavor.

Step 7: Rest and Serve

Remove the mini meatloaves from the oven and let them rest for about 5 minutes. Serve warm with your favorite side dishes.

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Tips for Success

• Use ground beef with some fat content for the juiciest results.
• Do not overwork the meat mixture when combining ingredients.
• For extra flavor, sauté the onions before adding them to the mixture.
• A meat thermometer is the easiest way to ensure perfectly cooked meatloaf.
• Leftovers store well and can be used in sandwiches the next day.

Serving Suggestions

Mini meatloaf pairs wonderfully with creamy mashed potatoes, roasted green beans, buttered corn, steamed broccoli, mac and cheese, or a crisp garden salad. For a complete comfort-food meal, serve with warm dinner rolls and extra glaze on the side.

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Storage and Reheating

Store leftover mini meatloaf in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze the cooked meatloaves for up to 3 months. Reheat in the oven at 350°F (175°C) until warmed through, or microwave individual portions for a quick meal.

Nutritional Information

Values are approximate and may vary depending on ingredients used.