This delicious and easy mini meatloaf recipe features all the classic flavors of meatloaf, like onions, garlic, and Italian seasonings, baked up tender and moist with a simple three-ingredient glaze. These are so much fun and quicker to bake than your standard meatloaf, and the size can be customized to suit your needs.
You will love everything about these tender little meatloaves, from the ease and speed with which they bake to the savory taste with a simple glaze. They are a regular menu item here at the Pierce household, and they come in handy when my daughter and new son-in-law stop over. I love to serve them with garlic mashed potatoes, roasted broccoli, and apple brown betty for dessert.
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Ground beef: Use ground beef with a little fat. The fat is what gives the beef flavor. 80/20 is a good lean-to-fat ratio for meatloaf.
- Barbecue sauce: Add 3 tablespoons of your favorite barbecue sauce for added flavor and moisture.
- Marjoram: It is a milder, sweeter, less intense version of oregano. However, you can substitute oregano if needed.
- Panko breadcrumbs: Give the meatloaf a lighter, airier texture that I have grown to love.
- Ketchup: Believe it or not, organic ketchup tastes a little better and a little cleaner.
How to Make Mini Meatloaf
This is the summary version; for the complete list of ingredients and instructions, see the recipe card below.
Combine the ground beef, onion, garlic, eggs, barbecue sauce, Italian seasoning, marjoram, salt, black pepper, panko breadcrumbs, and milk in a large bowl. Gently mix the ingredients with your clean hands.
Cover a large baking sheet with parchment paper for easier cleanup. Shape the ground beef mixture into 4-6 mini meatloaves. Mix the ketchup, brown sugar, and apple cider vinegar in a small bowl. Spread a thin layer of glaze over the top of the meatloaves and bake.
Preparation Tips and Storage
- Be gentle when mixing the meatloaf and do not overmix. Gently shape the mixture into a loaf.
- This recipe also works well with ground turkey, ground pork, ground chicken, or a combination of these.
- Meatloaf is cooked through when it reaches an internal temperature of 165 degrees. Instant-read thermometers are relatively inexpensive and are a priceless tool in the kitchen.
- After removing the meatloaf from the oven, let it rest for 10-15 minutes covered loosely with an aluminum foil tent (so you do not mess up the glaze) before cutting into slices. This allows the juices time to redistribute.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power, or in a skillet on the stovetop. Use the leftovers to make meatloaf sandwiches.
Serving Suggestions for Mini Meatloaf
- Potatoes: pan-fried potatoes, scalloped potatoes, funeral potatoes, or twice-baked potatoes
- Pasta: parmesan pasta, angel hair pasta with Parmesan, garlic pasta, or mushroom pasta
- Vegetables: sautéed asparagus, bacon green bean bundles, or roasted corn
Frequently Asked Questions
Yes, this recipe works well with ground beef, turkey, chicken, or a combination of any of these.
Freeze leftover meatloaf double-wrapped in quart or gallon freezer bags for up to 3 months. Thaw in the fridge overnight. Reheat in the microwave at reduced power or in a covered casserole dish in the oven at a low temperature (around 300 degrees) for about 30 minutes or just until warm
Yes, you sure can. I use panko breadcrumbs because I think they make the meatloaf lighter and airier.
More Comfort Food Recipes
Mini Meatloaf Recipe
Ingredients
- 2 lbs ground beef
- 1 medium yellow onion, finely chopped
- 2 cloves garlic minced
- 2 large eggs
- 2 tablespoons favorite barbecue sauce
- 1 teaspoon dried Italian seasoning
- ½ teaspoon dried marjoram
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- ¾ cup Panko breadcrumbs
- ½ cup milk
Glaze
- ½ cup ketchup
- 1 tablespoon brown sugar
- ½ tablespoon apple cider vinegar
Instructions
- Preheat oven to 350 degrees. Cover a large baking sheet with parchment paper.
- In a large bowl, combine the ground beef, onion, garlic, eggs, barbecue sauce, Italian seasoning, marjoram, salt, black pepper, panko breadcrumbs, and milk. Gently mix the ingredients with your clean hands.
- Shape the ground beef mixture into 4-6 mini meatloaves. Mix the ketchup, brown sugar, and apple cider vinegar in a small bowl. Spread a thin layer of glaze over the top of the meatloaves.
- Bake for 35-40 minutes for 4 meatloaves or 25-30 minutes for 6 meatloaves or until an internal temperature reaches 165 degrees. Let the meatloaf rest loosely covered for 10-15 minutes before slicing.
Notes
- Be gentle when mixing the meatloaf and do not overmix. Gently shape the mixture into a loaf.
- This recipe also works well with ground turkey, ground pork, ground chicken, or a combination of these.
- Meatloaf is cooked through when it reaches an internal temperature of 165 degrees. Instant-read thermometers are relatively inexpensive and are a priceless tool in the kitchen.
- After removing the meatloaf from the oven, let it rest for 10-15 minutes covered loosely with an aluminum foil tent (so you do not mess up the glaze) before cutting into slices. This allows the juices time to redistribute.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power, or in a skillet on the stovetop. Use the leftovers to make meatloaf sandwiches.
Lisa
My kids love meatloaf; I need to try your recipe also. Yours look so delicious, I also add garlic to my potatoes sometimes just to give them that extra kick…lol
Barbie
I love meatloaf just ate some this weekend. These mini meatloaves are perfect for busy weeknights, and easier to freeze if need be,
Beth Pierce
So true, Barbie!