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A close-up shot showcases a delicious Mini Meatloaf, perfect for a weeknight dinner.

Irresistible Mini Meatloaf Recipe

These mini meatloaves are perfectly portioned, moist, and packed with flavor. This recipe uses a combination of ground beef and pork, along with soaked breadcrumbs, to ensure a tender and juicy result. A simple glaze adds a touch of sweetness to complement the savory meat.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound ground beef 80/20 blend recommended
  • 1/2 pound ground pork
  • 1 cup breadcrumbs panko or regular
  • 1/2 cup milk
  • 1 large egg, lightly beaten
  • 1/4 cup finely chopped onion
  • 2 cloves garlic, minced
  • 1/4 cup ketchup
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup finely grated carrot or zucchini optional
  • 1/4 cup ketchup for glaze
  • 1 tablespoon brown sugar for glaze
  • 1 teaspoon Dijon mustard for glaze

Equipment

  • large mixing bowl
  • measuring cups and spoons
  • Muffin tin (12-cup)
  • small bowl
  • whisk
  • Oven

Method
 

  1. Prepare the Breadcrumb Mixture: In a large mixing bowl, combine 1/2 cup of the breadcrumbs with the milk. Let it sit for 5-10 minutes to allow the breadcrumbs to soak up the milk.
  2. Combine Ingredients: Add the ground beef, ground pork, egg, onion, garlic, ketchup, Worcestershire sauce, Dijon mustard, Italian seasoning, salt, pepper, and optional grated carrot or zucchini to the bowl with the breadcrumb mixture.
  3. Mix Gently: Using your hands or a wooden spoon, gently mix all ingredients until just combined. Be careful not to overmix, as this can result in tough meatloaves.
  4. Shape the Meatloaves: Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin. Divide the meat mixture evenly among the muffin cups, pressing gently to compact the mixture. Sprinkle the remaining 1/2 cup of breadcrumbs evenly over the tops of the meatloaves.
  5. Prepare the Glaze (Optional): In a small bowl, whisk together the ketchup, brown sugar, and Dijon mustard.
  6. Add Glaze: If using the glaze, spoon a small amount over the top of each meatloaf.
  7. Bake: Bake for 25-30 minutes, or until the meatloaves are cooked through and the internal temperature reaches 160°F (71°C).
  8. Rest: Let the meatloaves rest in the muffin tin for 5-10 minutes before removing them. This allows the juices to redistribute.
  9. Serve: Serve warm, either on their own or with your favorite sides.

Notes

For best results, use a ground beef blend with at least 20% fat. Soaking the breadcrumbs in milk is crucial for adding moisture. Do not overmix the meatloaf mixture. The glaze is optional, but adds a nice touch of sweetness. Leftovers can be stored in the refrigerator for up to 3 days.