There's something so satisfying about individual portions of a classic comfort food. These Mini Meatloaves pack all the flavors of traditional meatloaf into perfectly portioned servings, ideal for busy weeknights or meal prepping. The savory aroma of seasoned beef baking in the oven is sure to bring everyone to the table.

I discovered this recipe while experimenting with ways to make dinner faster and more fun for my kids. Now, these mini meatloaves are a family staple, loved for their quick prep and big flavor.

Let’s dive into why this recipe is about to become your favorite!

Why You'll Love This Mini Meatloaf Recipe

Get ready to fall in love with this fun twist on a comfort food classic. These Mini Meatloaves are easy, versatile, and a hit with everyone at the table.

First off, they’re quick to cook. By making smaller portions, you’ll cut the baking time in half compared to a traditional meatloaf. That means you can enjoy this dish on even the busiest weeknights.

They’re also portion-friendly and customizable. Each mini meatloaf can be tailored to suit individual preferences. Want more spice? Add a bit of hot sauce to one. Need a lower-carb option? Swap out breadcrumbs for almond flour.

Clean-up is a breeze too! Using a muffin tin to bake these ensures easy portioning and minimal mess. Plus, they’re perfect for meal prep – simply freeze extras for a quick meal later.

Best of all, the flavor is out of this world. The blend of seasoned ground beef, ketchup glaze, and the perfect balance of spices makes each bite a taste of home.

Ready to see how simple this recipe is to put together?

Ingredients Notes

This recipe uses pantry staples and fresh ingredients to create bold flavors in every bite. Let’s take a closer look at what you’ll need:

Ground Beef: The star of the show! Use 80/20 ground beef for a juicy and flavorful result. You can substitute ground turkey or chicken for a lighter option.
Breadcrumbs: These help bind the meatloaf together while adding a tender texture. For gluten-free diets, use almond flour or gluten-free breadcrumbs.
Eggs: Essential for binding the mixture and keeping the mini meatloaves intact.
Ketchup: The tangy-sweet glaze on top is a classic meatloaf hallmark. You can mix ketchup with a bit of brown sugar for extra sweetness or swap it for barbecue sauce for a smoky twist.
Onion and Garlic: These aromatics provide a savory base flavor. Be sure to finely dice the onion to ensure it blends well into the mixture.
Worcestershire Sauce: Adds depth and a hint of umami. If you don’t have this on hand, soy sauce is a good alternative.

Equipment Needed: A standard muffin tin is the perfect tool for shaping and baking these mini meatloaves. No muffin tin? Use a baking sheet and shape the meat mixture into small mounds instead.

How To Make This Mini Meatloaf Recipe

Making these Mini Meatloaves is incredibly simple, even for beginner cooks. Follow these steps for perfectly portioned comfort food:

Preheat your oven to 375°F (190°C). Lightly grease a muffin tin or line it with paper liners for easy cleanup.
Mix the meatloaf ingredients. In a large bowl, combine ground beef, breadcrumbs, eggs, onion, garlic, Worcestershire sauce, and seasonings. Use clean hands or a spatula to mix until just combined. Avoid overmixing, as it can make the meatloaf dense.
Portion the mixture. Divide the meat mixture evenly among the muffin cups. Press gently to pack them in without compressing too tightly.
Add the glaze. In a small bowl, mix ketchup with a bit of brown sugar (if desired). Spoon the glaze over each mini meatloaf, spreading it evenly to coat the tops.
Bake and serve. Place the muffin tin in the oven and bake for 20-25 minutes, or until the internal temperature of the meatloaves reaches 160°F (71°C). Let them rest for 5 minutes before serving.

From start to finish, this recipe takes about 30 minutes – perfect for weeknight dinners!

Storage Options

These Mini Meatloaves are just as good the next day, making them ideal for leftovers or meal prep.

Refrigerator: Store cooked meatloaves in an airtight container for up to 4 days.
Freezer: Wrap each mini meatloaf individually in plastic wrap or foil and place them in a freezer-safe bag. They’ll keep for up to 3 months.
Reheating: For the best results, reheat in the oven at 350°F (175°C) until warmed through, about 10-15 minutes. You can also microwave them in 30-second intervals, though they may lose a bit of their crispness.

Variations and Substitutions

This recipe is as flexible as it is delicious! Here are a few ways to switch things up:

Italian Style: Add Italian seasoning, grated Parmesan, and swap the ketchup glaze for marinara sauce.
Low-Carb: Replace breadcrumbs with almond flour or grated zucchini for a lighter, keto-friendly option.
Vegetarian: Use a plant-based ground meat alternative and skip the Worcestershire sauce (or use a vegan version).
Spicy: Mix in diced jalapeños or a pinch of cayenne pepper to the meat mixture. Top with spicy barbecue sauce instead of ketchup.
Cheesy: Add a cube of cheese to the center of each meatloaf before baking for a gooey surprise!

Don’t be afraid to get creative – the possibilities are endless.