Mini Meatloaf
This comforting Mini Meatloaf recipe features a warm, saucy glaze and is perfect for quick weeknight dinners, bringing nostalgia and smiles to the table.
Ingredients
Main Ingredients
- 1 pound ground beef (or ground turkey) Choose 85/15 for juiciness.
- 1/2 cup breadcrumbs (whole wheat or panko) Adds structure without heaviness.
- 1 large egg Binds the mixture and adds silkiness.
- 1/4 cup milk (dairy or plant-based) Keeps loaves tender.
- 1/3 cup finely chopped onion Sweet and savory backbone.
- 2 cloves garlic, minced Adds warmth and depth.
- 2 tablespoons tomato paste Concentrates that meaty tomato flavor.
- 1/3 cup ketchup For the glaze, sweet, tangy finish.
- 1 tablespoon Worcestershire sauce Umami boost.
- 1 teaspoon Dijon mustard Brightens the mix.
- 1 teaspoon salt Basic seasoning.
- 1/2 teaspoon black pepper Basic seasoning.
- 1/4 cup chopped fresh parsley Optional, for fresh herb lift.
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment for easy cleanup.
- In a large bowl, combine breadcrumbs and milk; let soak for a minute.
- Add ground beef, egg, chopped onion, garlic, tomato paste, Worcestershire sauce, Dijon, salt, pepper, and parsley. Mix gently until just combined.
- Divide the mixture into six equal portions and shape each into a small loaf about 3 inches long. Arrange on the prepared baking sheet.
- In a small bowl, whisk together ketchup and a teaspoon of brown sugar for the glaze. Brush half of the glaze over each mini loaf.
Baking
- Bake for 20 minutes, then brush with remaining glaze and return to the oven for another 5–10 minutes until internal temperature reaches 160°F (71°C).
- Let rest for 5 minutes before serving.
Notes
Leftovers keep beautifully in an airtight container in the refrigerator for up to 3 days. To freeze, place cooled mini loaves on a tray until firm, then transfer to a freezer bag for up to 3 months. Reheat gently in a 350°F (175°C) oven.