Mini Meatloaf Recipe
This Mini Meatloaf recipe is a fun and easy way to enjoy this classic comfort food. They bake quickly and are juicy and flavourful every time. Perfect for quick dinner or meal prep, these little loaves are sure to become a family favourite!
Servings: 12 mini meatloaves
Calories: 96kcal
Ingredients
For the mini meatloaves
- ½ cup plain breadcrumbs
- ¼ cup milk
- 1 teaspoon avocado oil can sub olive oil or other neutral tasting oil
- ½ cup finely chopped yellow onion
- ½ cup finely chopped red bell pepper
- 2 garlic cloves, minced
- 1 lb lean ground beef
- 1 large egg
- 1 ½ tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Italian seasoning
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon pepper
For the glaze
- ¼ cup ketchup
- 1 tablespoon brown sugar
- 1 teaspoon yellow mustard can sub Dijon
- 1 teaspoon Worcestershire sauce
- ½ teaspoon garlic powder
Instructions
- Preheat oven to 375°F. Lightly grease a 12-cup muffin tin.
- In a small bowl, mix breadcrumbs and milk. Let it soak while you sauté the veggies.
- Heat a small skillet over medium heat with a little oil. Sauté the chopped onion and bell pepper for 3–5 minutes, until softened and fragrant. Add the minced garlic for the last 30 seconds. Remove from heat and let cool slightly.
- In a large bowl, combine the ground beef, soaked breadcrumbs (crumble if sticking together), sautéed vegetables, egg, 1½ tablespoons ketchup, Worcestershire sauce, Italian seasoning, smoked paprika, salt and pepper. Mix gently until just combined and ingredients are well distributed.
- Divide mixture evenly into the 12 muffin cups, pressing down gently to form a nice shape. Tip: a large cookie scoop can speed up this process.
- In a small bowl, whisk together the glaze ingredients. Spoon a bit onto each mini meatloaf, then use the back of the spoon to spread it into a thin layer.
- Bake for 20-25 minutes, or until fully cooked through and the internal temperature reaches 165°F. Let cool for 5 minutes before removing from the tin.
- Serve garnished with chopped fresh parsley, if desired, along with sides like creamy mashed potatoes, roasted veggies or a salad. Store any leftovers in an airtight container in the refrigerator and eat within 4 days.
Notes
- To freeze: allow to cool completely to room temperature, then wrap each mini loaf in aluminum foil or plastic wrap. Transfer the mini meatloaves to a freezer bag or airtight container. Freeze for up to 3 months.
- To thaw: place in the refrigerator overnight.
- To reheat:
- Oven: Place on a baking tray. Cover with foil to keep them moist, or leave uncovered for a slightly crisper top. Warm in a 350°F oven for 15-20 minutes or until the internal temperature reaches 165°F.
- Microwave: heat for 45-60 seconds, then check. Continue heating in 30-second intervals until the internal temperature reaches 165°F.
- Optional for both methods, you can add a little extra ketchup glaze before reheating to keep them moist.
- For gluten free: use gluten-free breadcrumbs or rolled oats processed into a breadcrumb texture.
- For dairy free: use a plant-based milk to soak the breadcrumbs.
Nutrition
Calories: 96kcal | Carbohydrates: 8g | Protein: 10g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 37mg | Sodium: 255mg | Potassium: 219mg | Fiber: 1g | Sugar: 4g | Vitamin A: 301IU | Vitamin C: 9mg | Calcium: 30mg | Iron: 1mg
