Mini Meatloaf Recipe

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.

Course dinner, main meal beef

Cuisine American

Keyword how long to bake mini meatloaves, how long to cook a mini meatloaf, how long to cook mini meatloaf, how long to cook mini meatloaves, how to make mini meatloaf, how to make mini meatloaves, mini meatloaf recipe, mini meatloaves recipe, mini meatloaves recipes

Prep Time 10

Cook Time 40

Servings servings

Calories 498kcal

Author Beth Pierce

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.

Nutrition