Dinner

Mini Meatloaf Recipe

ByJeannette Jaeger October 16, 2025October 16, 2025

Introduction

Mini meatloaves are a fun and convenient twist on a classic comfort food. Perfectly portioned for individual servings, they bake quickly and make mealtime a breeze. This recipe combines flavorful ground beef with a tangy ketchup glaze for a crowd-pleasing dish.

A round white plate holds three small, round meatloaf muffins covered with a shiny reddish-brown sauce and sprinkled with small green herb pieces, positioned on the left side. At the bottom center of the plate is a fluffy pile of creamy mashed potatoes, pale off-white in color with a few green herb bits on top. The right side of the plate shows a bright green cluster of steamed broccoli florets. The plate rests on a white marbled surface with a silver fork placed near the bottom left edge. In the top right corner, a wooden board holds multiple similar meatloaf muffins with sauce, and two small glass salt and pepper shakers are visible slightly above the plate. A few fresh green parsley leaves are scattered around. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pounds ground beef (lean)
1 small white onion, finely minced
2 eggs
1 cup bread crumbs
1 tablespoon Worcestershire sauce
¼ teaspoon pepper
½ teaspoon seasoning salt
1 teaspoon garlic powder
½ cup ketchup
¼ cup ketchup
¼ cup brown sugar
2 teaspoons mustard

Instructions

Step 1: Preheat your oven to 350 degrees Fahrenheit. Prepare a muffin tin by spraying it with nonstick cooking spray and set aside.
Step 2: In a large mixing bowl, combine the ground beef, finely minced onion, eggs, bread crumbs, Worcestershire sauce, pepper, seasoning salt, garlic powder, and ½ cup of ketchup. Gently mix together with your hands until just combined.
Step 3: Spoon the meat mixture evenly into the prepared muffin tin cups, filling each one.
Step 4: In a small bowl, mix the remaining ¼ cup ketchup with the brown sugar and mustard until smooth. Spread this mixture over the top of each mini meatloaf.
Step 5: Bake in the preheated oven for about 30 minutes, or until the meatloaves are cooked through and no longer pink inside.
Step 6: Remove from the oven and let the mini meatloaves cool and settle for several minutes before serving.

Tips & Variations

For extra moisture, add a splash of milk or a tablespoon of olive oil to the meat mixture before baking.
Try adding chopped bell peppers or shredded carrots to the mixture for added texture and nutrition.
Use turkey or chicken instead of beef for a leaner option.
Top with cheese in the last 5 minutes of baking for a melty finish.

Storage

Store leftover mini meatloaves in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through. For longer storage, freeze in a sealed container for up to 2 months, thawing overnight before reheating.

How to Serve

A clear glass bowl sits on a white marbled surface, holding several ingredients arranged in separate sections without mixing. There are two raw egg yolks with translucent whites near the bottom left, finely chopped white onions on the bottom right, a large pile of light brown breadcrumbs on the top left, a generous dollop of thick red ketchup on the top right, and raw ground meat showing a mix of pink and red colors beneath the other ingredients. Around the bowl are small bowls and containers: one with more red ketchup, one with breadcrumbs, a small clear bowl with chopped onions, empty white eggshell halves, and a small container with a white powdery ingredient. A white and blue striped cloth partially enters from the top of the frame. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these mini meatloaves ahead of time?

Yes, you can prepare and assemble the meatloaves a day in advance and keep them covered in the refrigerator. Add the topping just before baking for best results.