Description
Mini meatloaf is a quick, comforting twist on traditional meatloaf, perfectly portioned for individual servings. Moist, flavorful, and topped with a tangy glaze, these bake faster and are ideal for weeknights, meal prep, or freezing for later.
Ingredients
- 1 lb ground beef (or a mix of beef and or turkey)
- 1/2 cup breadcrumbs or crushed crackers
- 1/4 cup milk
- 1 large egg
- 1/2 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp ketchup
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- 3/4 tsp salt
- 1/2 tsp black pepper
- Optional: 1/2 cup grated carrot or zucchini
- Optional: 1/2 cup shredded cheese
For the glaze:
- 1/4 cup ketchup
- 1 tbsp brown sugar
- 1 tsp apple cider vinegar or mustard
Instructions
- Preheat oven to 375°F (190°C). Grease a muffin tin or line a baking sheet with parchment paper.
- In a large bowl, mix breadcrumbs and milk. Let sit for 2–3 minutes to absorb.
- Add ground meat, egg, onion, garlic, ketchup, Worcestershire sauce, mustard, salt, pepper, and any optional ingredients.
- Mix gently until just combined—do not overmix.
- Divide the mixture evenly into 8–12 portions. Shape into small loaves or press into muffin cups.
- In a small bowl, whisk together glaze ingredients. Spoon glaze over each mini loaf.
- Bake for 20–25 minutes or until internal temperature reaches 160°F (71°C).
- Let rest for 5 minutes before serving.
Notes
Use ground turkey or chicken for a lighter option.Add chopped jalapeños or red pepper flakes for a spicy version.Make them Italian-style with marinara and mozzarella on top.Insert a cube of cheese or mashed potatoes in the center for a fun twist.Store leftovers in the fridge for up to 4 days or freeze up to 3 months.
Nutrition
- Serving Size: 1 mini meatloaf (based on 10 total)
- Calories: 210
- Sugar: 5g
- Sodium: 400mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 70mg
