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Mini Meatloaf

Bite-sized meatloafs with a cozy, nostalgic flavor, perfect for quick weeknight dinners or casual gatherings.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound ground beef (85/15) Swap for ground turkey for a healthier option
  • 1/2 cup breadcrumbs Panko for extra crispness; gluten-free breadcrumbs work too
  • 1/3 cup milk Dairy or unsweetened plant milk
  • 1 large egg, beaten Binds everything together and gives a tender crumb
  • 1/4 cup finely chopped onion Sautée first for a milder flavor
  • 1/4 cup grated carrot or zucchini Adds moisture and sneaks in veggies
  • 2 cloves garlic, minced Fragrant and comforting
  • 2 tablespoons Worcestershire sauce Savory depth; soy sauce is an easy substitute
  • 1 teaspoon Dijon mustard Brightens the meat’s flavor
  • 1 teaspoon dried oregano or Italian seasoning Warming herbs for depth
  • Salt and black pepper To taste
For the Glaze
  • 1/3 cup ketchup Sticky, sweet, and classic
  • 2 tablespoons brown sugar
  • 1 teaspoon apple cider vinegar For a tangy flavor

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). Grease a muffin tin or line with silicone cups for easy removal.
  2. In a large bowl, soak breadcrumbs in milk for a minute so they soften and hold juices inside the loaves.
  3. Add ground beef, beaten egg, chopped onion, grated carrot, minced garlic, Worcestershire sauce, mustard, oregano, salt, and pepper. Use your hands or a fork to gently combine.
  4. Divide the mixture evenly into 8 muffin wells, pressing gently to form compact mini loaves.
  5. Mix glaze ingredients in a small bowl and spoon a generous tablespoon over each mini loaf.
Baking
  1. Bake for 20–25 minutes, until internal temperature reaches 160°F (71°C) and the glaze is bubbly and golden.
  2. Let cool for 5 minutes before lifting them out.
Serving
  1. Serve warm, spoon any pan juices over the top, and enjoy.

Notes

These mini meatloaves can be made ahead and stored in the refrigerator for up to 4 days or frozen for up to 3 months. Customize the glaze and add cheese or veggies as desired.