Mini Meatloaf Recipe

Three mini meatloaves topped with ketchup glaze are served on a plate with mashed potatoes and green beans.

5 from 1 vote

This easy mini meatloaf recipe bakes in a muffin tin in just 25 minutes with crispy edges, a caramelized brown sugar glaze, and the same classic flavor you love. Perfect for meal prep and great for freezing.

Prep Time10

Cook Time25

Resting Time10

Total Time35

Course: dinner, Main Course, main dish

Cuisine: American

Servings: mini meatloaves

Calories: 141kcal

Author: Sarah Jenkins

Ingredients

cooking spray
1 ½ lb ground beef (90/10)
¾ cup breadcrumbs
½ cup milk
1 small yellow onion minced
2 large eggs
2 tablespoon ketchup
1 tablespoon Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 tsp Italian seasoning
¾ tsp salt
½ tsp black pepper

Simple brown sugar glaze

⅓ cup ketchup
2 tbsp brown sugar
1 tbsp Dijon mustard

Instructions

Preheat oven to 375℉. Grease a 12-cup muffin tin with cooking spray.
In a small bowl, combine breadcrumbs, milk, and eggs. Let sit for 5 minutes to allow the breadcrumbs to soak up the moisture and form a panade.
In a large bowl, combine the ground beef, breadcrumb mixture, onion, Italian seasoning, salt, and pepper. Mix gently until just combined.
Divide the mixture evenly among muffin cups. Do not pack too tightly.
Bake for 25 - 30 minutes, or until the internal temperature reaches 160℉.
Stir together the brown sugar glaze ingredients. Spoon over each meatloaf. Broil for 2-3 minutes until caramelized. (See note if planning to freeze.)
Allow the mini meatloaves to rest in the tin for 3-5 minutes, then carefully remove them with a spatula to a wire rack. (They will be delicate.) Rest 5 more minutes before serving.

Notes

Use regular breadcrumbs, not Panko, for the best texture.
For freezing: bake without the glaze, cool completely, wrap individually in plastic wrap (no glaze) , and freeze for up to 3 months. Make the glaze and serve on the side when ready to serve. (Or, spoon it over the top of the mini meatloaves.)
Make ahead: fill the tin, cover, and refrigerate up to 24 hours before baking. These taste even better the next day, once the meatloaf has had a chance to fully set.

Nutrition