Mini Meatloaf Recipe

There’s something undeniably comforting about meatloaf. It evokes memories of home-cooked meals, family gatherings, and that warm, satisfying feeling after a delicious dinner. But let’s be honest, a full-sized meatloaf can be a bit much for smaller families or weeknight meals. That’s where these mini meatloaves come in – and let me tell you, they’re a game-changer! From the moment I first tried this recipe, I was hooked. My kids, usually picky eaters, devoured them, praising the juicy, flavorful meat and the perfectly caramelized glaze. My husband, a self-proclaimed meat and potatoes guy, declared them “better than Mom’s!” (Don’t tell her I said that!). What I love most is how quick and easy they are to prepare, making them ideal for busy weeknights. Plus, the individual portions are perfect for meal prepping lunches or enjoying leftovers the next day. If you’re looking for a crowd-pleasing, family-friendly meal that’s both comforting and convenient, you absolutely have to try these mini meatloaves. They’re guaranteed to become a new family favorite!

Ingredients

This recipe utilizes common pantry staples and fresh ingredients to create flavorful and moist mini meatloaves. Here’s what you’ll need to gather:

• Ground Meat: 1.5 pounds of ground meat. You can use ground beef, ground turkey, ground chicken, or a combination of meats. For the richest flavor and classic meatloaf taste, an 80/20 blend of ground beef is recommended. If using leaner meats like turkey or chicken, you may want to add a tablespoon of olive oil or a higher fat percentage ground meat to ensure moisture.
• Breadcrumbs: 1 cup of breadcrumbs. Plain breadcrumbs work well, but you can also use panko breadcrumbs for a slightly coarser texture. For a gluten-free option, use gluten-free breadcrumbs or finely ground almond flour. Breadcrumbs act as a binder and help retain moisture in the meatloaf.
• Milk: ½ cup of milk. Whole milk or 2% milk is ideal for richness, but you can use skim milk or even unsweetened almond milk as alternatives. Milk helps to moisten the breadcrumbs and adds tenderness to the meatloaf.
• Egg: 1 large egg. The egg acts as another binder, holding the meatloaf mixture together and contributing to its structure.
• Onion: ½ cup of finely diced onion. Yellow or white onions are suitable. Onion adds savory flavor and aromatics to the meatloaf. Finely dicing ensures it cooks evenly and blends seamlessly into the mixture.
• Garlic: 2 cloves of garlic, minced. Fresh garlic is preferred for the best flavor, but you can substitute ½ teaspoon of garlic powder in a pinch. Garlic provides a pungent and savory depth of flavor.
• Ketchup: ½ cup of ketchup. Ketchup adds sweetness, tanginess, and moisture to the meatloaf. It also contributes to the classic meatloaf flavor profile.
• Worcestershire Sauce: 2 tablespoons of Worcestershire sauce. This sauce adds a complex umami flavor that enhances the savory notes of the meatloaf.
• Dijon Mustard: 1 tablespoon of Dijon mustard. Dijon mustard adds a tangy and slightly spicy kick, complementing the other flavors.
• Dried Thyme: 1 teaspoon of dried thyme. Thyme is a classic herb that pairs beautifully with meat, adding an earthy and slightly lemony flavor. You can also use other dried herbs like oregano, rosemary, or Italian seasoning.
• Salt: 1 teaspoon of salt, or to taste. Salt enhances the flavors of all the ingredients and is crucial for seasoning the meatloaf properly.
• Black Pepper: ½ teaspoon of black pepper, or to taste. Freshly ground black pepper adds a pungent and aromatic spice.
• Optional Glaze Ingredients:
  • ¼ cup ketchup
  • 2 tablespoons brown sugar
  • 1 tablespoon apple cider vinegar (or Worcestershire sauce)

These optional glaze ingredients create a sweet and tangy glaze that caramelizes beautifully on top of the mini meatloaves during baking, adding an extra layer of flavor and visual appeal.

Instructions

Follow these simple step-by-step instructions to create perfectly portioned and delicious mini meatloaves:

1. Preheat Oven and Prepare Baking Pan: Preheat your oven to 375°F (190°C). Lightly grease a muffin tin or a baking sheet. If using a muffin tin, this will create perfectly shaped individual mini meatloaves. If using a baking sheet, you can shape the meat mixture into small oval loaves.
2. Combine Wet Ingredients: In a large mixing bowl, combine the milk, egg, ketchup, Worcestershire sauce, and Dijon mustard. Whisk together until well combined. This mixture forms the base of the meatloaf and helps to bind the ingredients together.
3. Soak Breadcrumbs: Add the breadcrumbs to the wet ingredients mixture. Stir well to ensure the breadcrumbs are fully moistened. Allow the mixture to sit for 5-10 minutes. This step allows the breadcrumbs to absorb the liquid, resulting in a more tender and moist meatloaf.
4. Sauté Aromatics (Optional but Recommended): While the breadcrumbs are soaking, heat a small skillet over medium heat. Add a tablespoon of olive oil or butter (optional). Add the diced onion and minced garlic to the skillet and sauté for 3-5 minutes, or until the onion is softened and translucent and the garlic is fragrant. Sautéing the onion and garlic beforehand mellows their raw flavor and enhances the overall taste of the meatloaf. Allow the sautéed onion and garlic to cool slightly before adding to the meat mixture.
5. Combine All Ingredients: Add the ground meat, sautéed onion and garlic (if using), dried thyme, salt, and black pepper to the bowl with the breadcrumb mixture.
6. Mix Gently: Using your hands or a spatula, gently mix all the ingredients together until just combined. Be careful not to overmix, as overmixing can result in tough meatloaf. You want the ingredients to be evenly distributed but the mixture should still be somewhat loose.
7. Shape Mini Meatloaves: If using a muffin tin, divide the meat mixture evenly among the muffin cups, pressing lightly to ensure they are compact. If using a baking sheet, shape the meat mixture into small oval loaves, about ½ inch thick and 3-4 inches long. Aim for even-sized mini meatloaves to ensure they cook uniformly.
8. Prepare Glaze (Optional): In a small bowl, whisk together the ketchup, brown sugar, and apple cider vinegar (or Worcestershire sauce) for the glaze.
9. Glaze Mini Meatloaves (Optional): If using the glaze, spoon a generous amount of glaze over the top of each mini meatloaf, spreading it evenly.
10. Bake: Bake in the preheated oven for 20-25 minutes, or until the mini meatloaves are cooked through and the internal temperature reaches 160°F (71°C). Use a meat thermometer inserted into the center of a mini meatloaf to check for doneness. The glaze, if used, should be caramelized and slightly sticky.
11. Rest and Serve: Remove the mini meatloaves from the oven and let them rest for 5-10 minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful meatloaf. Serve hot and enjoy!

Nutrition Facts

(Per serving, approximate and may vary based on specific ingredients used)

• Servings: Approximately 6 mini meatloaves (recipe can be easily doubled or tripled)
• Serving Size: 1 mini meatloaf

Approximate Nutrition per Serving:

• Calories: 250-350 kcal (depending on meat type and fat content)
• Protein: 20-25 grams
• Fat: 15-25 grams (depending on meat type and fat content)
  • Saturated Fat: 6-10 grams (depending on meat type and fat content)
• Cholesterol: 80-100 mg
• Sodium: 400-600 mg (depending on added salt and ketchup)
• Carbohydrates: 10-15 grams
  • Sugar: 5-8 grams
• Fiber: 1-2 grams

Note: These are estimates. For precise nutritional information, use a nutrition calculator with the specific brands and ingredients you use. Consider using leaner ground meat and reducing added sugar in the glaze to lower fat and sugar content.

Preparation Time

This mini meatloaf recipe is quick and easy to prepare, making it perfect for busy weeknights:

• Prep Time: 20 minutes (includes ingredient gathering, chopping, and mixing)
• Cook Time: 20-25 minutes
• Total Time: 40-45 minutes

This timeline allows for efficient preparation and cooking, ensuring a delicious and satisfying meal on the table in under an hour. The majority of the time is hands-off baking time, giving you a chance to prepare side dishes or relax while the mini meatloaves cook.

How to Serve

Mini meatloaves are incredibly versatile and can be served with a variety of side dishes and accompaniments. Here are some delicious serving suggestions:

• Classic Comfort Sides:
  • Mashed Potatoes: Creamy mashed potatoes are a quintessential pairing for meatloaf, creating a comforting and hearty meal.
  • Roasted Vegetables: Roasted vegetables like carrots, potatoes, broccoli, or Brussels sprouts provide a healthy and flavorful side dish. Toss them with olive oil, salt, pepper, and your favorite herbs.
  • Green Beans: Steamed or sautéed green beans offer a simple and nutritious vegetable side.
  • Corn on the Cob: Grilled or boiled corn on the cob is a summery and crowd-pleasing option.
  • Mac and Cheese: For an extra indulgent meal, serve mini meatloaves with creamy mac and cheese.
• Sauces and Toppings:
  • Extra Ketchup: A classic and simple topping that complements the meatloaf flavor.
  • Brown Gravy: Rich brown gravy adds a savory and comforting element.
  • Mushroom Gravy: For a more sophisticated flavor, try mushroom gravy.
  • BBQ Sauce: For a smoky and tangy twist, serve with your favorite BBQ sauce.
  • Cheese Sauce: A creamy cheese sauce adds richness and indulgence.
• Serving Occasions:
  • Weeknight Dinners: Mini meatloaves are perfect for quick and easy weeknight meals.
  • Family Gatherings: They are a crowd-pleasing option for family dinners and potlucks.
  • Meal Prep: Individual portions are ideal for meal prepping lunches or dinners for the week.
  • Kid-Friendly Meals: Kids love the individual portions and familiar flavors of mini meatloaves.
  • Holiday Sides: Mini meatloaves can be a delicious addition to holiday side dish spreads.

Additional Tips for Perfect Mini Meatloaves

Elevate your mini meatloaf game with these helpful tips and tricks:

1. Don’t Overmix: Overmixing the meatloaf mixture is a common mistake that can lead to tough and dry meatloaves. Mix the ingredients just until they are combined. Gentle mixing ensures a tender and juicy final product.
2. Moist Breadcrumbs are Key: Soaking the breadcrumbs in milk (or another liquid) is crucial for creating moist meatloaves. Dry breadcrumbs will absorb moisture from the meat, resulting in a drier texture. Ensure the breadcrumbs are fully moistened before adding them to the meat mixture.
3. Sauté Aromatics for Deeper Flavor: While optional, sautéing the onion and garlic before adding them to the meatloaf mixture significantly enhances the flavor. Sautéing mellows their raw flavor and brings out their sweetness, creating a more complex and savory taste.
4. Test for Doneness with a Thermometer: The best way to ensure your mini meatloaves are cooked through and safe to eat is to use a meat thermometer. Insert the thermometer into the center of a mini meatloaf and ensure it reaches an internal temperature of 160°F (71°C).
5. Rest Before Serving: Allowing the mini meatloaves to rest for 5-10 minutes after baking is essential for juicy and flavorful results. Resting allows the juices to redistribute throughout the meat, resulting in a more tender and moist meatloaf. Tent them loosely with foil while they rest to keep them warm.

Frequently Asked Questions (FAQ)

Here are some common questions and answers about making mini meatloaves:

Q1: Can I make these mini meatloaves ahead of time?

A: Yes, you can prepare the mini meatloaves ahead of time. You can assemble them and store them in the refrigerator, uncooked, for up to 24 hours. Alternatively, you can bake them completely, let them cool, and store them in an airtight container in the refrigerator for up to 3-4 days. Reheat them in the oven, microwave, or air fryer until warmed through.

Q2: Can I freeze mini meatloaves?

A: Absolutely! Mini meatloaves freeze beautifully. Bake them completely, let them cool completely, and then wrap each mini meatloaf individually in plastic wrap and then place them in a freezer-safe bag or container. They can be frozen for up to 2-3 months. To reheat, thaw them in the refrigerator overnight or reheat them directly from frozen in the oven, microwave, or air fryer, adding a little extra cooking time.

Q3: Can I use different types of ground meat?

A: Yes, you can use various types of ground meat for mini meatloaves. Ground beef, ground turkey, ground chicken, or a combination of meats all work well. For leaner meats like turkey or chicken, consider adding a tablespoon of olive oil or using a higher fat percentage blend to ensure moisture. You can also use ground pork or even ground lamb for different flavor profiles.

Q4: What can I substitute for breadcrumbs?

A: If you don’t have breadcrumbs, you can use several substitutes. Panko breadcrumbs, crushed crackers (like Ritz or saltines), rolled oats (quick-cooking or old-fashioned), or even cooked rice can be used as binders. For a gluten-free option, use gluten-free breadcrumbs or finely ground almond flour.

Q5: My mini meatloaves are dry. What did I do wrong?

A: Dry meatloaves are often a result of overmixing the meat mixture or overbaking. Avoid overmixing the ingredients and ensure you are not baking them for too long. Using leaner ground meat without adding extra fat can also contribute to dryness. Make sure to soak the breadcrumbs adequately and consider adding a tablespoon of olive oil or a higher fat percentage ground meat if using very lean meats. Using a meat thermometer to check for doneness and removing them from the oven as soon as they reach 160°F (71°C) will also help prevent overbaking.

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