There’s nothing more comforting than the aroma of mini meatloaves baking in the oven. These perfectly portioned delights are juicy, flavorful, and topped with a sweet-and-savory glaze that’s sure to please everyone at the table.

I first made mini meatloaves on a whim, hoping to save time compared to traditional meatloaf. Not only did they cook faster, but they also brought a sense of fun to dinner. Now, they’re a regular feature on our weeknight menu!

Why You’ll Love This Mini Meatloaf Recipe

Get ready to add a new family favorite to your recipe collection. These mini meatloaves are everything you love about classic meatloaf, but with a modern twist.

Quick and Convenient: Unlike a large meatloaf, these mini versions cook in just 25 minutes, making them perfect for busy evenings.
Customizable Portions: Everyone gets their own personal serving, making it easy to serve picky eaters or adjust portion sizes.
Packed with Flavor: With a mix of ground beef, breadcrumbs, and a flavorful glaze, every bite is a delicious balance of savory and tangy.
Freezer-Friendly: These mini meatloaves freeze beautifully, so you can prepare them ahead of time for a quick meal later.

Whether you’re cooking for your family or hosting friends, this recipe delivers big on taste and convenience.

Ingredients Notes

The ingredients for this recipe are simple yet essential for creating moist, flavorful mini meatloaves. Let’s break them down:

Ground Beef: I recommend using an 85/15 blend of lean ground beef. It has just enough fat to keep the meatloaves juicy without being greasy.
Breadcrumbs: Regular or panko breadcrumbs act as the binder. They help the meatloaves hold their shape and maintain a tender texture.
Egg: One large egg is essential for binding the mixture together.
Onion and Garlic: Finely chopped onion and minced garlic add a depth of flavor that takes these meatloaves to the next level.
Ketchup: Used in both the meat mixture and the glaze, ketchup adds moisture and a tangy sweetness.
Worcestershire Sauce: A splash of Worcestershire sauce provides umami and richness.
Brown Sugar and Mustard: These ingredients combine with ketchup to create the perfect glaze—sweet, tangy, and slightly caramelized after baking.

Equipment Note: You’ll need a large mixing bowl, a baking sheet, and parchment paper or a silicone mat for easy cleanup.

How to Make This Mini Meatloaf Recipe

Creating these mini meatloaves is quick and easy. Follow these steps for perfect results:

Preheat Your Oven: Start by preheating your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat.
Mix the Meatloaf Ingredients: In a large bowl, combine the ground beef, breadcrumbs, egg, onion, garlic, Worcestershire sauce, ketchup, salt, and pepper. Use clean hands or a spatula to mix until just combined—avoid overmixing, as this can make the meatloaves dense.
Shape the Mini Meatloaves: Divide the mixture into 6 equal portions and shape them into small loaves, about 4 inches long and 2 inches wide. Place them on the prepared baking sheet, leaving space between each loaf.
Prepare the Glaze: In a small bowl, mix together ketchup, brown sugar, and mustard. Spoon the glaze over each mini meatloaf, spreading it evenly.
Bake: Bake the meatloaves in the preheated oven for 25-30 minutes or until the internal temperature reaches 160°F (70°C).
Rest and Serve: Let the meatloaves rest for 5 minutes before serving. The juices will redistribute, ensuring every bite is tender and flavorful.

These mini meatloaves are best enjoyed hot and fresh but can also be reheated for leftovers.

Storage Options

Mini meatloaves are perfect for meal prep or saving leftovers. Here’s how to store them:

Refrigerate: Place cooled meatloaves in an airtight container and refrigerate for up to 4 days.
Freeze: Wrap each meatloaf individually in plastic wrap, then store them in a freezer-safe bag for up to 3 months. Label the bag with the date for easy tracking.
Reheat: To reheat, thaw frozen meatloaves in the refrigerator overnight. Warm them in a 350°F oven for 15-20 minutes or microwave for 2-3 minutes until heated through.

Variations and Substitutions

One of the best things about this recipe is how versatile it is. Here are some ideas to make it your own:

Turkey or Chicken: Swap out ground beef for ground turkey or chicken for a lighter option.
Vegetable Add-Ins: Finely diced bell peppers, shredded carrots, or zucchini can be added to the meat mixture for extra nutrients.
Gluten-Free: Use gluten-free breadcrumbs to accommodate dietary needs.
Spicy Kick: Add a pinch of cayenne pepper or a splash of hot sauce to the glaze for some heat.
Cheese-Stuffed: Press a small cube of cheese into the center of each meatloaf for a gooey surprise.

Feel free to get creative and experiment with different flavors—the possibilities are endless!

Closing Thoughts

These mini meatloaves are the perfect combination of comfort and convenience. Whether you're looking for a quick weeknight dinner, a freezer-friendly meal, or a dish that’ll delight your family, this recipe checks all the boxes. So grab your mixing bowl and get ready to enjoy a meal that's as fun to make as it is to eat!