Mini Meatloaf
These Mini Meatloaves are individual-sized portions of classic comfort food, perfect for a weeknight dinner. Made with ground beef and a savory glaze, they are easy to prepare and bake quickly.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Total Time: 40-45 minutes
- Yield: 6-8 mini loaves 1x
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Halal
Ingredients
Scale
- 1.5 lbs ground beef (80/20 preferred)
- 1/2 cup breadcrumbs (plain or panko)
- 1/2 cup finely chopped onion
- 1 large egg
- 1/4 cup milk
- 1 tbsp Worcestershire sauce
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup ketchup (for the Glaze)
- 2 tbsp brown sugar (for the Glaze)
- 1 tsp Dijon mustard (for the Glaze)
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease a muffin tin.
- In a large bowl, combine ground beef, breadcrumbs, chopped onion, egg, milk, Worcestershire sauce, garlic powder, salt, and pepper. Mix gently until just combined, being careful not to overmix.
- Divide the mixture into 6-8 equal portions and shape them into mini loaves. Place them on the prepared baking sheet or into the muffin tin.
- In a small bowl, whisk together ketchup, brown sugar, and Dijon mustard for the glaze.
- Spread a generous amount of glaze over the top of each mini meatloaf.
- Bake for 25-30 minutes, or until an instant-read thermometer inserted into the center of a meatloaf registers 160°F (71°C).
- Let rest for a few minutes before serving.
Notes
- For extra flavor, you can sauté the chopped onion before adding it to the meat mixture.
- If you don’t have Dijon mustard, you can substitute it with yellow mustard, though the flavor will be slightly different.
- Mini meatloaves can be frozen after baking. Allow them to cool completely, then wrap individually in plastic wrap and foil before freezing. Reheat in the oven until warmed through.
Find it online: https://www.masterthecook.com/mini-meatloaf/