We’re excited about this mini meatloaf recipe because it answers many of our dinnertime needs! Make it for a dinner party, a family night in, or if you’re cooking for one person, you can freeze mini meatloaf leftovers! Mini meatloaf cooks faster, and can hold moisture better than regular meatloaf. What we’re saying is that mini meatloaf is perfect in every way. For a lighter recipe, check out our Turkey Meatloaf, or super healthy Turkey Quinoa Meatloaf. Want to mix up the flavor profile? Our Mini Italian-Style Meatloaf Sheet Pan meal is everything you want in one place, or sandwich-it-up with a Patty Melt.
Why You’ll Love Mini Meatloaves
- They’re so easy to make. You know we love meatballs (we devoted a whole chapter to them in our cookbook!) but mini meatloaves are even easier and more forgiving than our beloved meatballs. Why? Because instead of rolling 24 (or more) meatballs, you only have to shape 6 little meatloaves.
- They’re extremely freezer-friendly. These little individual portions are so, so handy and ideal for a meal train.
- They’re extremely kid-friendly. As mini-humans, kids love mini things. And who could blame them?!
- This mini meatloaf recipe is easy on the wallet. Breadcrumbs, ketchup, ground beef — meatloaf is a classic budget-stretcher, and mini meatloaf is no different.
Mini Meatloaf Ingredients
- Ground meat: We call for a blend of lean ground beef and ground pork, with a higher proportion of beef for flavor and fat, and pork adding a nice texture.
- Breadcrumbs: Breadcrumbs help stretch the meat further, making meatloaf one of the most budget-friendly recipes out there. They also help bind the ground beef and pork.
- Eggs: What is the secret to moist meatloaf, and what ingredients keep meatloaf from falling apart? It’s eggs! Egg yolks add moisture and egg whites are a good binder for meatloaf and help hold everything together. They’re the magic ingredient, along with whole milk, that add moisture to meatloaf and help keep their shape.
- Milk: Moisture is key, particularly when we’re making mini meatloaves! Whole milk adds just the right kick of moisture-giving richness.
- Seasonings: Salt, pepper, Italian seasoning, garlic powder, onion powder.
- Ketchup: Ketchup must not be underestimated. Sure, it’s ubiquitous. But that doesn’t mean it’s boring! Ketchup is a powerhouse of flavor — reduced tomatoes (major umami!) plus lots of herbs and spices, it’s a fabulous ‘secret’ meatloaf ingredient. You’ll use it both in the meat mixture itself, and as part of the glaze that goes on top of the mini meatloaves.
- Glaze: You’ll whip up a simple glaze of brown sugar, Worcestershire sauce and more ketchup to go over the top of your mini meatloaves and you’ll be so glad you did. Every single tender bite of meatloaf will sing with flavor!
How To Make Mini Meatloaf
- Whisk the eggs with the milk and seasonings.
- Mix the meat, eggs, ketchup and breadcrumbs. Just like with meatballs, it’s best to use your hands to mix the meatloaf ingredients so that you don’t risk overmixing. Overmixing can make meatloaf tough.
- Make the mini meatloaf glaze. Ketchup + brown sugar + Worcestershire sauce = yum.
- Shape the meatloaf mixture into 6 freeform ovals, i.e. mini meatloaves!
- Put your beautiful mini meatloaves on a sheet pan.
- Brush them with the meatloaf glaze.
- Bake until internal temperature of the meatloaf registers 160°F with a meat thermometer.
Tips & How To Freeze Mini Meatloaf
- How to shape the mini meatloaves: First and foremost, you want to form the meatloaves into six even mini-loaves so that they bake evenly. If you really want to nerd out, try using a kitchen scale to weigh out six even portions before you shape the loaves. Otherwise, you can eyeball it — we aim for mini-loaves that are about 3 inches wide X 4 inches long.
- How to freeze mini meatloaf: Stop after forming the meatloaves, but before you would brush them with the ketchup glaze. Tightly wrap each mini-loaf individually, and freeze. When you’re ready to use them, thaw and then bake until the mini loaves reach an internal temperature of 160 °F.
- Just as with forming meatballs, we suggest keep a little bowl of water next to you so that you can keep your hands damp will help keep the meat mixture from sticking to your palms as you shape the mini meatloaves.
What To Serve With Mini Meatloaf
- Mashed potatoes rank first in our potato preferences, so we’d go for Roasted Garlic Mashed Potatoes or Crispy Shallot Mashed Potatoes.
- Don’t forget to eat your veggies! It’s always a good idea to add a little vegetable to a plate of meatloaf and potatoes. Creamed Spinach is a classically good side dish for meat.
- You can’t go wrong with salads, too. A Simple Green Salad, or a crispy Roasted Sweet Potato Salad with Orange Vinaigrette would be a fresh addition.
More Easy Ground Beef Recipes
Beyond Mini Meatloaves!
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