PERFECT MINI MEATLOAF RECIPE

Imagine individual servings of savory, perfectly seasoned meatloaf, each boasting a beautifully caramelized glaze. These Mini Meatloaf bites are the answer to weeknight dinner dilemmas and picky eater woes, offering a comforting classic in a fun, personalized package. Get ready to ditch the stress and embrace the deliciousness; you’ve got this!

The Dream Team: Ingredients You’ll Need

For the Mini Meatloaves:

• Ground Beef: 1.5 pounds (80/20 blend recommended for flavor)
• Breadcrumbs: 1 cup (plain or Italian seasoned)
• Egg: 1 large, lightly beaten
• Milk: 1/2 cup (whole or 2%)
• Onion: 1/2 cup, finely chopped
• Garlic: 2 cloves, minced
• Worcestershire Sauce: 2 tablespoons
• Ketchup: 2 tablespoons
• Dried Italian Herbs: 1 teaspoon
• Salt: 1 teaspoon
• Black Pepper: 1/2 teaspoon

For the Glaze:

• Ketchup: 1/2 cup
• Brown Sugar: 2 tablespoons, packed
• Yellow Mustard: 1 tablespoon
• Worcestershire Sauce: 1 teaspoon

Let’s Get Cooking: Step-by-Step Instructions

Step 1: Prepping is Key

1. Preheat your oven to 350°F (175°C).
2. Lightly grease a 12-cup muffin tin. This is where your mini meatloaves will bake, ensuring they hold their shape perfectly.

Step 2: Mixing the Magic

1. In a large bowl, combine the ground beef, breadcrumbs, egg, milk, onion, garlic, Worcestershire sauce, ketchup, Italian herbs, salt, and pepper.
2. Gently mix all ingredients together with your hands until *just* combined. Be careful not to overmix, as this can make the meatloaves tough. Think of it like gently folding in ingredients rather than aggressively squishing them together.

Step 3: Muffin Tin Magic

1. Evenly distribute the meatloaf mixture into the prepared muffin tin cups. Fill each cup almost to the top.

Step 4: Glaze It Up!

1. In a small bowl, whisk together the ketchup, brown sugar, mustard, and Worcestershire sauce for the glaze.
2. Spoon a generous amount of glaze over each mini meatloaf, ensuring they’re nicely coated. Don’t be shy!

Step 5: Bake to Perfection

1. Bake in the preheated oven for 25-30 minutes, or until the meatloaves are cooked through and the glaze is bubbly and slightly caramelized. An internal temperature of 160°F (71°C) is your target.

Step 6: Rest and Serve

1. Let the mini meatloaves cool in the muffin tin for a few minutes before carefully removing them with a spoon or spatula.
2. Serve warm and enjoy!

Troubleshooting Time: Common Meatloaf Mishaps and How to Avoid Them

Okay, let’s be real. Sometimes things don’t go exactly as planned in the kitchen. Here’s how to handle some common mini meatloaf issues:

• Dry Meatloaf: The biggest culprit here is overmixing or using ground beef that’s too lean. Remember to mix gently and opt for an 80/20 blend. You can also add a tablespoon or two of olive oil to the mixture for extra moisture.
• Tough Meatloaf: Overmixing is often the cause here too. Seriously, resist the urge to knead it like bread! Also, make sure you’re not overbaking them. Use a meat thermometer to ensure they’re cooked through but not dried out.
• Meatloaf Falling Apart: This usually means there’s not enough of a binder. Make sure you’re using enough breadcrumbs and egg to hold everything together. You can also add a tablespoon of flour if needed.
• Bland Meatloaf: Don’t be afraid to experiment with seasonings! Add a pinch of red pepper flakes for a little heat, or try different herbs like thyme or rosemary. And always, always taste and adjust the seasoning before baking.

Spice It Up: Variations and Add-Ins

The beauty of Mini Meatloaf is how easily customizable they are! Here are a few ideas to get your creative juices flowing:

• Cheesy Meatloaf: Add shredded cheddar, mozzarella, or Monterey Jack cheese to the meat mixture.
• Veggie-Packed Meatloaf: Finely dice some bell peppers, carrots, or zucchini and mix them into the meat mixture. It’s a great way to sneak in some extra nutrients, especially if you’re thinking about What Can I Do With Ground Turkey.
• Spicy Meatloaf: Add a pinch of red pepper flakes, a dash of hot sauce, or some chopped jalapeños to the meat mixture.
• BBQ Meatloaf: Use BBQ sauce instead of ketchup in both the meat mixture and the glaze.
• Italian Meatloaf: Use Italian sausage instead of ground beef, and add some sun-dried tomatoes and fresh basil to the meat mixture.

Side Dish Sensations: What to Serve With Your Mini Meatloaf Masterpieces

Mini Meatloaf is a versatile dish that pairs well with a variety of sides. Here are a few of my favorites:

• Mashed Potatoes: A classic pairing for a reason! Creamy mashed potatoes are the perfect complement to the savory meatloaf.
• Roasted Vegetables: Roasted broccoli, Brussels sprouts, or carrots are a healthy and delicious option.
• Green Beans: Steamed or sautéed green beans are a simple and elegant side.
• Mac and Cheese: For the ultimate comfort food meal, serve your mini meatloaves with a side of creamy mac and cheese. If you want something cheesy with ground beef, you could also try Cheesy Ground Beef Potato Casserole.
• Salad: A fresh green salad with a light vinaigrette provides a nice contrast to the richness of the meatloaf.

Ground Meat Galore: Exploring Other Ground Beef (and Turkey!) Recipes

If you’re a fan of ground meat recipes, you’re in luck! There are endless possibilities. If you’re looking for something similar to burgers, consider trying this Crack Burgers Recipe. Or, if you’re in a casserole mood, Hamburger Rice Casserole and Cheesy Hamburger Casserole are both winners! Don’t forget ground turkey, either. If you are considering What Can I Do With Ground Turkey, consider this Ground Turkey And Peppers Stir-fry

Storage Secrets: Keeping Your Mini Meatloaves Fresh

Got leftovers? Lucky you! Mini meatloaves store beautifully. Here’s how to keep them fresh:

• Refrigerator: Store cooked mini meatloaves in an airtight container in the refrigerator for up to 3-4 days.
• Freezer: For longer storage, freeze the meatloaves in a single layer on a baking sheet until solid. Then, transfer them to a freezer-safe bag or container. They can be stored in the freezer for up to 2-3 months. When ready to eat, thaw them in the refrigerator overnight or microwave them until heated through.

Reheating Recommendations: Warming Up Your Leftovers

Reheating mini meatloaves is a breeze! Here are a few options:

• Oven: Preheat your oven to 350°F (175°C). Place the meatloaves on a baking sheet and bake for 10-15 minutes, or until heated through.
• Microwave: Place the meatloaves on a microwave-safe plate and heat for 1-2 minutes, or until heated through.
• Skillet: Heat a skillet over medium heat. Add a little oil or butter, and then add the meatloaves. Cook for 5-7 minutes, turning occasionally, until heated through. This will give them a nice crispy exterior.

Wrapping Up: Mini Meatloaf Mania!

So there you have it: your comprehensive guide to making the most perfect Mini Meatloaf ever! I hope this recipe brings as much joy to your table as it has to mine. Don’t be afraid to experiment, get creative, and most importantly, have fun in the kitchen. Happy cooking!

Perfect Mini Meatloaf Recipe

Amelia Chen-Morrison

These Mini Meatloaves are individual servings of savory, perfectly seasoned meatloaf, each boasting a beautifully caramelized glaze. They are a comforting classic in a fun, personalized package, perfect for weeknight dinners and picky eaters.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Main Course

Servings 12

Calories 350 kcal

Equipment

• Large bowl
• Small bowl
• Whisk
• Measuring cups and spoons
• 12-cup muffin tin
• Oven
• Spoon or spatula
• Meat thermometer

Ingredients

  

• 1.5 pounds ground beef 80/20 blend recommended
• 1 cup breadcrumbs plain or Italian seasoned
• 1 large egg, lightly beaten
• ½ cup milk whole or 2%
• ½ cup finely chopped onion
• 2 cloves garlic, minced
• 2 tablespoons Worcestershire sauce
• 2 tablespoons ketchup
• 1 teaspoon dried Italian herbs
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ cup ketchup for glaze
• 2 tablespoons packed brown sugar for glaze
• 1 tablespoon yellow mustard for glaze
• 1 teaspoon Worcestershire sauce for glaze

Instructions

 

• Preheat your oven to 350°F (175°C).
• Lightly grease a 12-cup muffin tin.
• In a large bowl, combine the ground beef, breadcrumbs, egg, milk, onion, garlic, Worcestershire sauce, ketchup, Italian herbs, salt, and pepper.
• Gently mix all ingredients together with your hands until *just* combined. Be careful not to overmix.
• Evenly distribute the meatloaf mixture into the prepared muffin tin cups. Fill each cup almost to the top.
• In a small bowl, whisk together the ketchup, brown sugar, mustard, and Worcestershire sauce for the glaze.
• Spoon a generous amount of glaze over each mini meatloaf, ensuring they’re nicely coated.
• Bake in the preheated oven for 25-30 minutes, or until the meatloaves are cooked through and the glaze is bubbly and slightly caramelized. An internal temperature of 160°F (71°C) is your target.
• Let the mini meatloaves cool in the muffin tin for a few minutes before carefully removing them with a spoon or spatula.
• Serve warm and enjoy!

Notes

To prevent dry meatloaf, avoid overmixing and use an 80/20 ground beef blend. Add a tablespoon or two of olive oil for extra moisture if needed. Store cooked mini meatloaves in an airtight container in the refrigerator for up to 3-4 days, or freeze them for up to 2-3 months. Reheat in the oven at 350°F (175°C) for 10-15 minutes, in the microwave for 1-2 minutes, or in a skillet over medium heat until heated through. For cheesy meatloaf, add shredded cheese to the meat mixture. For veggie-packed meatloaf, add finely diced bell peppers, carrots, or zucchini. For spicy meatloaf, add red pepper flakes or chopped jalapeños. For BBQ meatloaf, use BBQ sauce instead of ketchup. For Italian meatloaf, use Italian sausage, sun-dried tomatoes, and fresh basil.