Mini Meatloaf

Mini Meatloaf

The Spruce / Kristina Vanni

Prep: 15 mins
Cook: 40 mins
Total: 55 mins
Servings: 6 servings
Yield: 6 mini meatloaves
Nutrition Facts (per serving)
478 Calories
26g Fat
23g Carbs
38g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 478
% Daily Value*
Total Fat 26g 33%
Saturated Fat 11g 53%
Cholesterol 150mg 50%
Sodium 776mg 34%
Total Carbohydrate 23g 8%
Dietary Fiber 1g 3%
Total Sugars 14g
Protein 38g
Vitamin C 3mg 16%
Calcium 232mg 18%
Iron 4mg 25%
Potassium 749mg 16%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Meatloaf is a classic American weeknight dinner that is hearty, satisfying, and simple to prepare. When you make this fun, individually-sized version, everyone gets their own meatloaf, making mealtime a little more interesting. Mini meatloaves have more of the crisp exterior per serving while still staying moist and delicious on the inside. They are also easy to wrap up, freeze, and reheat later, making this recipe an ideal make-ahead meal.

These mini meatloaves are formed by hand and then placed on a lined rimmed baking sheet, but they can also be baked in mini loaf pans or even muffin tins if you prefer. Serve these mini meatloaves with sides such as mashed potatoes or mac and cheese and a green vegetable for a dinner that will soon become a family favorite.

"The mini meatloaves tasted great. I would use less mustard—a teaspoon instead of a tablespoon—in the glaze next time, but otherwise, the flavor and texture were excellent. This made a delicious, easy, budget-friendly weeknight dinner with mashed potatoes." —Diana Rattray

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A Note From Our Recipe Tester

Ingredients

For the Meatloaves:

  • 1 1/2 pounds ground beef

  • 1/2 cup chopped onion

  • 1 (5-ounce) can evaporated milk

  • 1 egg, lightly beaten

  • 1/2 cup dry breadcrumbs

  • 1 tablespoon Worcestershire sauce

  • 1 teaspoon dried thyme

  • 1 teaspoon salt

  • 1/4 teaspoon pepper

For the Glaze:

  • 1/3 cup ketchup

  • 2 tablespoons brown sugar

  • 1 tablespoon yellow mustard

Steps to Make It

  1. Gather the ingredients. Preheat the oven to 350 F and cover a rimmed baking sheet with non-stick aluminum foil.

    Mini Meatloaf

    Kristina Vanni

  2. In a large bowl, combine the ground beef, onion, evaporated milk, egg, breadcrumbs, Worcestershire sauce, thyme, salt, and pepper. Mix lightly with your hands. Do not overwork or the meatloaves will be dense.

    Mini Meatloaf

    Kristina Vanni

  3. Using your hand, score the mixture to evenly divide into 6 sections.

    Mini Meatloaf

    Kristina Vanni

  4. Shape into 6 evenly sized loaves. Place on the prepared baking sheet.

    Mini Meatloaf

    Kristina Vanni

  5. In a small bowl, prepare the glaze by combining the ketchup, brown sugar, and mustard.

    Mini Meatloaf

    Kristina Vanni

  6. Spoon half of the glaze over the loaves, spreading to cover evenly.

    Mini Meatloaf

    Kristina Vanni

  7. Bake the meatloaves, uncovered, for 35 to 45 minutes, or until a meat thermometer reads 160 F.

    Mini Meatloaf

    Kristina Vanni

  8. Brush with the remaining glaze. Serve hot and enjoy.

    Mini Meatloaf

    Kristina Vanni

Tips

  • When buying ground beef to make meatloaf, the ratio of fat to meat is important. Choose one that is 80/20 (meat to fat) for moist results.
  • Make sure not to overmix or overwork the meat when combining ingredients and forming the meatloaves, otherwise, the final product can become tough and dry.
  • It is important not to overcook these mini meatloaves or else they will fall apart and be crumbly instead of moist. Be sure to check for doneness or use a digital thermometer.
  • If using mini loaf pans or muffin tins, you will need to adjust the cooking time and may need to drain off excess grease that accumulates while the meat is cooking.

Recipe Variations

  • Cracker crumbs can be used in place of the breadcrumbs, but if the crackers are salty, reduce the salt in the recipe.
  • Up to half of the beef can be substituted with ground dark meat turkey or ground pork. If using poultry in the meat mixture, cook to 165 F.
  • Swap the ketchup glaze for store-bought or homemade barbecue sauce.

How to Freeze

Mini meatloaves freeze well and can be reheated for a wholesome and delicious meal later on.

  • Once the meatloaves are fully cooked, allow them to cool completely. Wrap individual meatloaves in plastic wrap and place in a zip-top bag or freezer-safe container. Be sure to clearly label with the name of the recipe and the date. Mini meatloaves can be stored in the freezer for up to 3 months.
  • When ready to reheat frozen leftover mini meatloaves, thaw overnight in the refrigerator. Place on a microwave-safe plate and heat in the microwave until warmed through.

Do I Need To Put Foil Over My Meatloaf?

Although some meatloaf recipes call for the loaf to be covered with foil for part of the cooking time to help retain moisture and cook the loaf through, these small mini loaves don't need to be covered since they cook so quickly.

What Can You Substitute for Bread Crumbs in Meatloaf?

Panko crumbs, crushed crackers, or fine stuffing crumbs may be used instead of plain breadcrumbs. Oats are another popular meatloaf filler ingredient, and are usually gluten-free (check the label). To lower carbs, try crushed pork rinds instead of breadcrumbs.