Mini meatloaves are the perfect solution for busy weeknights when you want homemade comfort food without the fuss of a full-sized loaf. These individual portions cook faster, stay juicier, and give everyone their own perfectly portioned serving. What I love most about this mini meatloaf recipe is how versatile it is—you can customize the flavors to match your family’s preferences, whether that means adding extra herbs, swapping the breadcrumbs for crushed crackers, or topping with a tangy glaze.
The secret to the best mini meatloaf lies in three key elements: not overworking the meat mixture, using a combination of ground beef with a fattier cut for moisture, and baking them in a muffin tin so they develop a beautiful caramelized exterior while staying tender inside. I’ve tested this recipe countless times in my kitchen, and I’m thrilled to share my foolproof method with you today.
What makes this recipe truly special is how it brings families together. Kids love having their own individual meatloaf, and adults appreciate how quickly these cook compared to traditional loaves. Plus, you can make a double batch and freeze the unbaked meatloaves for those nights when you need dinner on the table in under 45 minutes. Serve these alongside mashed potatoes, roasted vegetables, or even in a sandwich the next day—they’re that good.
If you’re looking for other comforting main dishes, you might also enjoy our Best Whole Wheat Waffle Recipe for breakfast-for-dinner nights. And don’t miss our Perfect Strawberry Glaze Recipe if you want to add a sweet topping to complement the savory meatloaves. For side dishes, the Best Healthy Granola Recipe makes a great accompaniment, and if you’re meal prepping, check out our Simple Egg White Bites Recipe for other protein-packed options. For more inspiration on cooking perfect proteins, visit Serious Eats and New York Times Cooking. You’ll also find fantastic tips on Bon Appétit for elevating your weeknight dinners.
Ingredients
- 1 pound ground beef (80/20 blend)
- 1/2 cup panko breadcrumbs
- 1/4 cup whole milk
- 1 large egg
- 1/3 cup finely diced onion
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1/4 cup ketchup
- 2 tablespoons brown sugar
- 1 tablespoon apple cider vinegar
- 1 tablespoon Worcestershire sauce
- Cooking spray or butter for muffin tin
Instructions
- Preheat your oven to 375°F and prepare a 6-cup muffin tin by spraying with cooking spray or lightly buttering each cup.
- In a small bowl, combine the panko breadcrumbs with the milk and let sit for 2 minutes until the breadcrumbs absorb the milk. This creates a binder that keeps your meatloaves incredibly moist.
- In a large mixing bowl, combine the ground beef, breadcrumb mixture, egg, diced onion, Parmesan cheese, minced garlic, salt, pepper, oregano, and thyme.
- Using your hands or a wooden spoon, gently fold the ingredients together until just combined. Do not overmix, as this will result in dense, tough meatloaves. Stop mixing as soon as all ingredients are incorporated.
- Divide the mixture evenly among the prepared muffin cups, pressing gently into each cup and slightly mounding the top.
- In a small bowl, whisk together the ketchup, brown sugar, apple cider vinegar, and Worcestershire sauce to create the glaze.
- Spoon the glaze evenly over the top of each mini meatloaf, using about 1 teaspoon per meatloaf.
- Place the muffin tin in the preheated oven and bake for 22-25 minutes until the meatloaves reach an internal temperature of 160°F when measured with a meat thermometer in the thickest part.
- Remove from the oven and let the meatloaves rest in the muffin tin for 3-5 minutes before carefully running a thin knife around the edges and lifting them out with a fork or small spatula.
- Serve immediately while warm, drizzled with any pan juices, alongside your favorite sides such as mashed potatoes, roasted vegetables, or rice.
Pro Tips
Freezer-Friendly: These mini meatloaves freeze beautifully both before and after baking. Wrap baked meatloaves individually in plastic wrap and aluminum foil, then place in a freezer bag for up to 3 months. Thaw overnight in the refrigerator before reheating at 350°F for about 10 minutes.
Glaze Variations: Swap the traditional ketchup glaze for a honey mustard mixture (2 tablespoons honey mixed with 2 tablespoons Dijon mustard), a barbecue glaze, or a simple tomato-based sauce. The beauty of this recipe is its flexibility.
Meat Options: While this recipe uses ground beef, you can substitute with ground turkey, ground chicken, ground pork, or a combination of meats. Ground turkey will require adding an extra egg for moisture since it’s leaner than beef.
Breadcrumb Substitutes: If you don’t have panko, regular breadcrumbs work fine, though panko creates a slightly lighter texture. You can also use crushed saltine crackers, crushed cornflakes, or even finely grated zucchini for a lower-carb option.
Cheese Variations: While Parmesan is my choice for this recipe, feel free to use sharp cheddar, mozzarella, or Romano cheese depending on your preference and what you have on hand.
Serving Suggestions: These meatloaves pair beautifully with creamy mashed potatoes and roasted Brussels sprouts, buttered egg noodles, or a simple green salad with vinaigrette. They’re also wonderful sliced and served in a sandwich the next day.
Testing for Doneness: Always use a meat thermometer to ensure your meatloaves reach 160°F for food safety. This takes the guesswork out of cooking.
Vegetable Mix-Ins: For added nutrition and flavor, finely mince additional vegetables like bell peppers, mushrooms, or carrots and add to the meat mixture. Keep the total vegetable content to about 1/2 cup to maintain proper texture.
Reheating Instructions: Leftover meatloaves can be reheated in a 350°F oven for 10-12 minutes, in the microwave for 1-2 minutes per meatloaf, or even enjoyed cold as a snack or light meal.