Mini Meatloaf Recipe

Mini meatloaves make dinner a breeze—fast, satisfying, and honestly, just a little bit fun.

I love that they cook way quicker than the big loaf, but you still get that juicy, classic comfort food vibe.

You get all the comfort of classic meatloaf in a smaller, easier-to-serve size.

These little portions really help with meal prep, too. I’ll bake a batch, eat a couple, and stash the rest for later.

You probably have most of the ingredients on hand already. The whole process takes less time than you’d think—honestly, it’s pretty doable even on a weeknight.

I’ll break down the steps, talk about the tools, and share a few tips for getting the best flavor and texture. This is one of those recipes I keep coming back to for busy nights or when I’ve got people coming over.

Mini Meatloaf Recipe

I like making mini meatloaves because they’re so easy to portion and always come out tender and juicy. Simple pantry stuff like ketchup, mustard, and breadcrumbs bring a ton of flavor.

Baking them in a muffin tin keeps everything neat and makes cleanup a bit easier. Perfect for busy nights or meal prep.

Equipment

• Muffin tin (12-cup) for shaping and baking the mini meatloaves evenly.
• Large mixing bowl for combining the meat mixture.
• Whisk or fork to beat the egg and mix wet ingredients.
• Wooden spoon or clean hands for mixing the meat gently.
• Measuring cups and spoons for accurate portions of milk, ketchup, and seasonings.
• Small bowl for mixing the glaze of ketchup, brown sugar, and mustard.
• Baking sheet to place under the muffin tin in case of drips.
• Meat thermometer to check doneness—each mini meatloaf should reach 160°F for beef or 165°F for poultry.
• Cooling rack to rest the mini meatloaves after baking.

Ingredients

• 1 lb ground beef (or use ground turkey or chicken for a lighter option)
• 1 large egg, beaten
• ½ cup whole milk
• ½ cup breadcrumbs (plain or Italian seasoned)
• ¼ cup finely chopped onion
• 1 clove garlic, minced (or ½ tsp garlic powder)
• 1 tbsp Worcestershire sauce
• 1 tbsp Dijon mustard
• ½ tsp onion powder
• ½ tsp salt and ¼ tsp black pepper
• ¼ cup ketchup for mixing in
• ¼ cup ketchup, 1 tbsp brown sugar, and 1 tsp mustard for the glaze
• Optional: chopped bell peppers or Italian seasoning for added flavor

I try to keep the mixture moist, but not so wet that it falls apart. That glaze? It gives the top a sweet, tangy finish that’s just classic.

Instructions

• Preheat oven to 400°F (or 375°F for poultry).
• Lightly grease a muffin tin with oil or nonstick spray.
• In a large bowl, whisk egg, milk, ketchup, Worcestershire sauce, and mustard.
• Add ground beef, breadcrumbs, onion, garlic, and seasonings. Mix gently until combined.
• Divide the mixture evenly into the muffin cups, pressing lightly.
• In a small bowl, stir ketchup, brown sugar, and mustard for the glaze.
• Spoon glaze over each mini meatloaf.
• Bake 20–25 minutes until the internal temperature reaches 160°F (165°F for poultry).
• Let rest 5 minutes before removing from the tin.

Notes

I always check with a meat thermometer just to be safe—overcooked mini meatloaf can get dry fast.

Sometimes I’ll swap in ground turkey or even chicken, and if I’m in the mood for something smoky, I’ll use BBQ sauce instead of ketchup.

Leftovers keep well in the fridge for up to 3 days, or you can freeze them for another time. Just reheat in the oven at 350°F until they’re warmed through.

Serve with mashed potatoes, roasted veggies, or even just a green salad—whatever sounds good.

Tasting Notes

I just love how these mini meatloaves come out of the oven with a slightly crisp edge and a tender center. The texture’s hearty, but it never feels too heavy—each bite’s satisfying without being overly rich.

When I pair them with mashed potatoes, that soft, buttery texture really balances out the savory meat. It’s the kind of meal that screams comfort food, especially when the weather’s chilly.

Each mini loaf keeps its shape, so serving them at a family dinner is a breeze. I’ve noticed that the smaller size lets the glaze caramelize all over, so you get that sweet, tangy finish on top.

For meal prep, I’ve found these reheat pretty well—they don’t dry out much at all. The flavor holds up, and honestly, the portion size makes packing lunch or grabbing a quick dinner way easier.

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