There's nothing quite like the comforting taste of a hearty mini meatloaf fresh out of the oven. These perfectly portioned loaves have all the classic flavors of traditional meatloaf but cook up in a fraction of the time.

I started making mini meatloaves when I needed a quick and easy weeknight dinner that my whole family would love. Not only do they cook faster than a full-sized loaf, but they also have more of that irresistible caramelized glaze on top. Now, they're a staple in my kitchen, perfect for meal prep or a cozy family dinner.
Why You'll Love This Mini Meatloaf Recipe
Get ready to fall in love with your new favorite way to make meatloaf! These mini meatloaves are juicy, flavorful, and so easy to make.
First, they cook faster than traditional meatloaf. Instead of waiting an hour or more for a large loaf to bake, these minis are ready in just 25-30 minutes—perfect for busy weeknights.
Second, they're portion-controlled and great for meal prep. Each little loaf is just the right size for one serving, making them ideal for packing in lunches or freezing for later.
Third, the glaze-to-meat ratio is unbeatable. Because each mini meatloaf has its own topping, every bite is packed with that sweet and tangy flavor we all love.
Lastly, they're super customizable. Whether you prefer turkey over beef, want to sneak in extra veggies, or need a gluten-free option, this recipe is easy to tweak to your liking.
Ingredients Notes

The secret to a moist and flavorful mini meatloaf lies in the perfect blend of ingredients. Here’s what you’ll need:
- Ground beef – I recommend using 80/20 ground beef for the best balance of juiciness and flavor. If you prefer leaner meat, ground turkey or chicken also works well.
- Breadcrumbs – These help bind everything together and keep the meatloaf from becoming too dense. Panko or regular breadcrumbs both work great.
- Milk – Adding a bit of milk to the breadcrumbs keeps the meatloaf tender. If you're dairy-free, you can use beef broth instead.
- Egg – This acts as a binder to hold everything together.
- Onion and garlic – Fresh onion and garlic add depth of flavor. You can sauté them first for a milder taste, but I usually add them raw for convenience.
- Worcestershire sauce – This brings in a rich, savory umami flavor that makes a big difference in the taste.
- Ketchup-based glaze – A mix of ketchup, brown sugar, and mustard creates the perfect balance of sweet, tangy, and slightly smoky flavor.
No special equipment is needed—just a mixing bowl, a baking sheet or muffin tin, and an oven.
How To Make Mini Meatloaf

Making mini meatloaves is super easy, and the whole process takes less than 40 minutes. Let’s get started!
1. Preheat and Prep
Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease a muffin tin for easy cleanup.
2. Mix the Ingredients
In a large mixing bowl, combine ground beef, breadcrumbs, milk, egg, Worcestershire sauce, finely diced onion, minced garlic, salt, and pepper. Use your hands or a spoon to mix everything together until well combined—but don’t overmix, or the meatloaf will be tough!
3. Shape the Mini Meatloaves
Divide the mixture into six to eight equal portions and shape them into small, oval loaves. If using a muffin tin, press the mixture into each cup. This helps them cook evenly and gives them a uniform shape.
4. Make and Add the Glaze
In a small bowl, mix ketchup, brown sugar, and mustard to create the perfect sweet and tangy glaze. Spoon or brush the glaze generously over each mini meatloaf.
5. Bake to Perfection
Place the meatloaves in the preheated oven and bake for 25-30 minutes or until the internal temperature reaches 160°F (71°C). The tops should be caramelized, and the edges slightly crisp.
6. Rest and Serve
Let the mini meatloaves rest for 5 minutes before serving. This helps lock in all the juices and makes them even more delicious.
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Storage Options
These mini meatloaves store beautifully, making them perfect for meal prep.
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freeze: Wrap each cooled meatloaf in plastic wrap and place them in a freezer-safe bag. They’ll stay fresh for up to 3 months.
- Reheat: Warm them up in the oven at 350°F (175°C) for 10-15 minutes or in the microwave for about 1-2 minutes until heated through.
Variations and Substitutions
This mini meatloaf recipe is incredibly versatile! Here are some fun ways to customize it:
- Turkey or Chicken Meatloaf – Swap out the ground beef for ground turkey or chicken for a lighter version. You may need to add an extra splash of milk to keep it from drying out.
- Cheesy Mini Meatloaf – Mix in ½ cup of shredded cheese (cheddar, mozzarella, or Parmesan) for a melty surprise inside.
- BBQ Meatloaf – Replace the ketchup glaze with your favorite BBQ sauce for a smoky twist.
- Gluten-Free Option – Use gluten-free breadcrumbs or substitute crushed rice crackers for the same texture.
- Veggie-Packed Meatloaf – Add shredded carrots, zucchini, or bell peppers to sneak in extra veggies. Just be sure to squeeze out any excess moisture before mixing them in.
Mini meatloaves are the perfect comfort food—quick, easy, and completely customizable. Whether you're serving them fresh or meal prepping for the week, these little loaves will always be a hit!
What’s your favorite way to make meatloaf? Let me know in the comments below!
PrintMini Meatloaf Recipe
This mini meatloaf recipe is perfect for a quick and delicious dinner. Made with ground beef, breadcrumbs, and seasonings, these mini loaves are juicy, flavorful, and cook faster than traditional meatloaf. Topped with a tangy glaze, they are perfect for busy weeknights or meal prep.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1 lb ground beef
- ½ cup breadcrumbs
- 1 egg
- ¼ cup milk
- ¼ cup ketchup (plus extra for topping)
- 1 tsp Worcestershire sauce
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp Italian seasoning
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a large bowl, combine ground beef, breadcrumbs, egg, milk, ketchup, Worcestershire sauce, garlic powder, onion powder, salt, pepper, and Italian seasoning. Mix until well combined.
- Divide the mixture into 4-6 equal portions and shape them into small loaves.
- Place the mini meatloaves on the prepared baking sheet and brush the tops with additional ketchup.
- Bake for 25-30 minutes or until the internal temperature reaches 160°F (71°C).
- Let them rest for a few minutes before serving. Enjoy!
Notes
- Substitute ground turkey or chicken for a leaner option.
- Add finely diced onions or bell peppers for extra flavor.
- Serve with mashed potatoes and steamed vegetables for a complete meal.
Nutrition
- Serving Size: 1 mini meatloaf
- Calories: 250
- Sugar: 4g
- Sodium: 450mg
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