If you’re looking for a cozy, comforting dish that’s easy to make and fun to eat, then this Mini Meatloaf Recipe is an excellent choice. These individual-sized meatloaves are not only delicious but also a hit for both kids and adults. They are perfect for busy weeknights or for a casual family dinner.
Why Make This Recipe
Mini meatloaf provides all the flavor and warmth of traditional meatloaf but in a charming bite-sized form. They cook faster than a large meatloaf and can be personalized with your favorite sauces or sides. Plus, they are easy to store and reheat, making them a handy meal prep option.
How to Make Mini Meatloaf
Ingredients:
- 1 1/2 pounds lean ground beef (or ground turkey, 680 grams)
- 2/3 cup panko bread crumbs (or regular breadcrumbs, 100 grams)
- 1/2 cup onion, chopped (70 grams)
- 1 Tablespoon barbecue sauce
- 1 Tablespoon mustard
- 1/2 teaspoon garlic powder
- 1 1/2 teaspoons chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 egg, lightly beaten
- 1/3 cup light brown sugar (73 grams)
- 1/2 cup ketchup (120 grams)
- 2 teaspoons Dijon mustard
- 1/4 teaspoon ground nutmeg
Directions:
- Preheat your oven to 350 degrees F (175 degrees C).
- In a mixing bowl, combine the meatloaf sauce ingredients: brown sugar, ketchup, Dijon mustard, and nutmeg.
- For the meatloaf mixture, take a large mixing bowl and combine the ground beef, breadcrumbs, chopped onion, barbecue sauce, mustard, chili powder, garlic powder, salt, pepper, and beaten egg. You can use your hands, a meat chopper, or a large spoon to mix everything well.
- Press the mixture evenly into a muffin tin, filling all 12 cups and pressing the meat down to fit snugly.
- Bake in the preheated oven for 15 minutes. After that, remove from the oven and use a paper towel to soak up any grease that forms on top of the meatloaves.
- Generously spoon the meatloaf sauce over each mini meatloaf and return to the oven for another 10-15 minutes, or until the meat is fully cooked.
- Serve with mashed potatoes and additional sauce if desired.
How to Serve Mini Meatloaf
Mini meatloaves are best enjoyed hot and fresh from the oven. You can serve them alongside creamy mashed potatoes, steamed vegetables, or a simple side salad. Feel free to drizzle more ketchup or barbecue sauce on top for an extra kick of flavor.
How to Store Mini Meatloaf
To store leftover mini meatloaf, allow them to cool completely, then place them in an airtight container. They can be kept in the refrigerator for up to three days. If you want to keep them longer, you can freeze them for up to three months. Just thaw and reheat thoroughly when ready to enjoy again.
Tips to Make Mini Meatloaf
- If you want a spicier kick, consider adding chopped jalapeños or more chili powder to the mix.
- For a juicy texture, do not over-mix the meat mixture.
- If you don’t have a muffin tin, you can shape the meatloaf in a regular loaf pan or freeform on a baking sheet.
Variation
You can easily customize mini meatloaf by adding vegetables like bell peppers or grated carrots into the meat mixture for extra flavor and nutrients. You can also switch up the sauce by using a different type of chutney, or barbecue sauce, or even top it with a layer of cheese during the last few minutes of baking.
FAQs
1. Can I use a different type of meat for this recipe?
Yes! Ground turkey or chicken works well and makes this dish a bit lighter.
2. How do I know when the mini meatloaf is done?
The internal temperature should reach 160 degrees F (70 degrees C). You can check this using a meat thermometer.
3. Can I make this recipe ahead of time?
Absolutely! You can prepare the meat mixture and store it in the fridge for up to 24 hours before baking. Just shape and bake when you’re ready to eat.
