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–+ servings

Mini Meatloaf

Mini Meatloaf Recipe
All the comfort of classic meatloaf in quick-cooking, perfectly portioned minis with a tangy ketchup glaze.
Amanda
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Serving Size 6 servings

Equipment

  • Muffin tin (12-cup)
  • Large mixing bowl
  • Whisk or fork
  • Wooden spoon or clean hands
  • Measuring cups and spoons
  • Small bowl (for glaze)
  • Baking sheet (to catch drips)
  • Meat thermometer
  • Cooling rack

Ingredients

  • 1 pound ground beef or turkey/chicken
  • 1 large egg, beaten
  • 1/2 cup whole milk
  • 1/2 cup breadcrumbs plain or Italian
  • 1/4 cup onion, finely chopped
  • 1 clove garlic, minced or 1/2 tsp garlic powder
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup ketchup for mixing in
  • 1/4 cup ketchup for glaze
  • 1 tablespoon brown sugar for glaze
  • 1 teaspoon mustard for glaze

Instructions

  • Preheat oven to 400°F (204°C). Lightly grease a 12-cup muffin tin.
  • Whisk egg, milk, ketchup, Worcestershire, and mustard in a large bowl.
  • Add ground beef, breadcrumbs, onion, garlic, and seasonings; mix gently just to combine.
  • Divide mixture among muffin cups and press lightly.
  • Stir together glaze ingredients (ketchup, brown sugar, mustard) and spoon over each mini meatloaf.
  • Bake 20–25 minutes, until internal temperature reaches 160°F (71°C) for beef. Rest 5 minutes before removing.

Notes

Swap ground turkey and bake to 165°F (74°C). Leftovers keep 3 days or freeze for later—reheat at 350°F until warmed through.

Nutrition

Calories: 300kcal | Protein: 20g | Saturated Fat: 7g | Cholesterol: 85mg | Sodium: 650mg