Mini meatloaves are something I’ve been making for years, and they’re always a hit. They’re perfect for a weeknight dinner, but they’re also great for meal prepping.

These individual portions are just so convenient and satisfying.

They’re basically comfort food made easy, and who doesn’t love that? Plus, baking them in muffin tins means they cook quicker than a traditional large meatloaf.

Recipe Overview: Mini Meatloaf

These aren’t your grandma’s giant meatloaf. Think of them as personal-sized portions of deliciousness.

They have all the classic meatloaf flavor, but they’re quicker to make and perfect for portion control. You get that tasty meat, a bit of savory onion and garlic, and a sweet and tangy glaze on top.

We’re talking about a main course that’s ready in under an hour. You can serve these mini meatloaves with just about anything. Mashed potatoes are a classic pairing.

Roasted vegetables, a simple salad, or even mac and cheese work great too.

Detailed Ingredients for Mini Meatloaf Recipe

Here’s what you’ll need to make these little guys:

Ground beef: I usually use 80/20 ground beef. It has enough fat to keep the meatloaves moist, but not so much that they’re greasy. You could also use a leaner blend, like 90/10, but you might need to add a little extra moisture (like a tablespoon of milk or beef broth).
Breadcrumbs: Plain or Italian-seasoned breadcrumbs work. Panko breadcrumbs are also a good option – they give a slightly lighter texture.
Egg: One large egg helps bind everything together.
Onion: A small yellow onion, finely diced, adds flavor. Make sure to dice it finely so it cooks through.
Garlic: Two cloves, minced, provide that essential garlicky goodness. You can use garlic powder (about 1/2 teaspoon) if you’re out of fresh garlic.
Ketchup: This goes both in the meatloaf mixture and in the glaze. Regular ketchup is fine.
Worcestershire sauce: This adds a savory depth of flavor. Don’t skip it!
Brown sugar: For the glaze. Light or dark brown sugar will work.
Apple cider vinegar: Adds a little tang to the glaze. You could substitute white vinegar in a pinch.
Salt and black pepper: To season the meatloaf mixture.

Step-by-Step Instructions for the Best Mini Meatloaf

Let’s get cooking! Here’s how to make these mini meatloaves:

Preheat and Prep: First, preheat your oven to 350°F (175°C). Get a 12-cup muffin tin ready. You can lightly grease it or use muffin liners – your choice. I find that liners make cleanup super easy.
Combine Ingredients: In a large mixing bowl, combine the ground beef, breadcrumbs, egg, finely diced onion, minced garlic, 1/4 cup of ketchup, Worcestershire sauce, salt, and pepper.
Mix Well: The best way to mix meatloaf is with your hands. Get in there and gently combine everything until it’s just mixed. Don’t overmix it, or the meatloaf can become tough. You want it to be evenly combined, but not overworked.
Portion into Muffin Cups: Divide the meatloaf mixture evenly among the 12 muffin cups. Each cup should be about 3/4 full. I like to use a cookie scoop or a large spoon to make sure they’re all roughly the same size.
Make the Glaze: In a small bowl, whisk together the remaining 1/4 cup of ketchup, brown sugar, and apple cider vinegar.
Top with Glaze: Spoon the glaze evenly over the top of each mini meatloaf. It doesn’t have to be perfect, just make sure each one gets a good coating.
Bake: Bake for 25-30 minutes. You’ll know they’re done when the internal temperature reaches 160°F (71°C). A meat thermometer is your best friend here. If you don’t have one, you can check by cutting into one of the meatloaves – it should be cooked through and no longer pink.
Rest: Let the mini meatloaves rest in the muffin tin for about 5 minutes before serving. This helps them firm up a bit and makes them easier to remove.

Variations & Tips for this Mini Meatloaf Recipe

Spice it up: Add a pinch of red pepper flakes to the meatloaf mixture for a little heat.
Make it cheesy: Mix in 1/2 cup of shredded cheddar cheese to the meatloaf mixture.
Go Italian: Use Italian-seasoned breadcrumbs and add 1/2 teaspoon of dried oregano to the mixture.
Make-Ahead: You can assemble the mini meatloaves (without the glaze) ahead of time, cover them tightly, and refrigerate for up to 24 hours. Add the glaze just before baking.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat mini meatloaves in the microwave, oven, or even in a skillet until warmed through.
For serving, add some fresh parsley for a pop of color.

Key Details

Prep time: 15 minutes
Cook time: 25-30 minutes
Total time: 40-45 minutes
Servings: 6 (2 mini meatloaves per serving)
Equipment you’ll need: 12-cup muffin tin, large mixing bowl, small bowl

Mini Meatloaf Recipe

These individual mini meatloaves are convenient and satisfying, perfect for a weeknight dinner or meal prepping. Comfort food made easy, baked in muffin tins for quicker cooking. Classic meatloaf flavor in personal-sized portions with a sweet and tangy glaze.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 30

Total Time 45

Course Main Course

Cuisine American

Servings 6 servings

Calories 380 kcal

Ingredients

1 pound ground beef 80/20
1/2 cup breadcrumbs plain or Italian-seasoned
1 large egg
1 small yellow onion finely diced
2 cloves garlic minced
1/2 cup ketchup divided
1 tablespoon Worcestershire sauce
2 tablespoons brown sugar light or dark
1 tablespoon apple cider vinegar
Salt and black pepper to taste

Instructions

Preheat oven to 350°F (175°C). Lightly grease a 12-cup muffin tin or use muffin liners.
In a large mixing bowl, combine ground beef, breadcrumbs, egg, finely diced onion, minced garlic, 1/4 cup of ketchup, Worcestershire sauce, salt, and pepper.
Gently mix with your hands until just combined, being careful not to overmix.
Divide the meatloaf mixture evenly among the 12 muffin cups, filling each about 3/4 full.
In a small bowl, whisk together the remaining 1/4 cup of ketchup, brown sugar, and apple cider vinegar to make the glaze.
Spoon the glaze evenly over the top of each mini meatloaf.
Bake for 25-30 minutes, or until the internal temperature reaches 160°F (71°C).
Let the mini meatloaves rest in the muffin tin for about 5 minutes before serving.