Mini Meatloaf Recipe

Three mini meatloaves topped with tomato glaze on a dinner plate

Mini Meatloaf Recipe

These mini meatloaves combine seasoned ground beef, onion, breadcrumbs, and a sweet tomato glaze in individual portions baked in a muffin tin. They cook faster than traditional meatloaf and are a great choice for family dinners, leftovers, and meal prep.

Course Main Course

Cuisine American

Keyword ground beef dinner, meatloaf muffins, meatloaf recipe, mini meatloaf, mini meatloaf recipe, muffin tin meatloaf

Prep Time 10

Cook Time 30

Total Time 40

Servings mini meatloaves

Calories 165kcal

Author Cathy Pollak

Equipment

12-Count Muffin Tin For individual meatloaf portions.
mixing bowls (large and small). For combining meatloaf ingredients and stirring together tomato glaze.
digital thermometer The easiest way to verify the centers have reached 160°F (71°C).

Ingredients

cooking spray

Meatloaf Sauce:

¾ cup (180 g) ketchup
2 tbsps (25 g) light brown sugar
½ tsp (1.5 g) garlic powder
½ tsp (1.5 g) onion powder

Mini Meatloaf:

1 lb (454 g) ground beef (85/15)
⅔ cup (70 g) plain, dry bread crumbs
½ cup (75 g) finely chopped yellow onion
1 tbsp (15 g) ketchup
1 tbsp (15 g) prepared barbecue sauce
2 cloves garlic minced or grated
1 tsp (5 g) Worcestershire sauce
1 tsp (3 g) garlic powder
1 tsp (3 g) onion powder
1 tsp (1 g) Italian seasoning
1 tsp (5 g) kosher salt
½ tsp (1 g) black pepper
1 large egg

Instructions

Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin very well.
cooking spray
In a small bowl, stir together the ketchup, brown sugar, garlic powder, and onion powder until combined. Set aside.
¾ cup (180 g) ketchup, 2 tbsps (25 g) light brown sugar, ½ tsp (1.5 g) garlic powder, ½ tsp (1.5 g) onion powder
In a large bowl, combine the ground beef, bread crumbs, onion, ketchup, barbecue sauce, garlic, Worcestershire sauce, garlic powder, onion powder, Italian seasoning, salt, pepper, and egg. Mix just until combined.
1 lb (454 g) ground beef (85/15), ⅔ cup (70 g) plain, dry bread crumbs, ½ cup (75 g) finely chopped yellow onion, 1 tbsp (15 g) ketchup, 1 tbsp (15 g) prepared barbecue sauce, 2 cloves garlic, 1 tsp (5 g) Worcestershire sauce, 1 tsp (3 g) garlic powder, 1 tsp (3 g) onion powder, 1 tsp (1 g) Italian seasoning, 1 tsp (5 g) kosher salt, ½ tsp (1 g) black pepper, 1 large egg
Divide the meat mixture evenly among the 12 muffin cups, about 55 to 60 g per portion. Avoid packing the meat tightly.
Spoon the prepared sauce evenly over the tops of the meatloaves.
Bake for 30 to 35 minutes, or until the centers reach 160°F (71°C) on an instant-read thermometer.
Let rest for 5 minutes before removing from the pan and serving.

Notes

Loosely portioning the meat mixture helps keep the mini meatloaves tender.
85/15 ground beef provides the best balance of flavor and texture for this recipe.
A muffin tin creates more caramelized edges than a traditional meatloaf and gives every serving its own layer of glaze.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze cooled mini meatloaves for up to 3 months. Thaw overnight in the refrigerator before reheating.

If you’re making this Mini Meatloaf Recipe, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

Nutrition info is an estimate and will vary depending on the brands you use.

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Nutrition