Recipe

Mini Meatloaf

Quick-baking individual meatloaves with crispy edges and a tangy glaze, perfect for busy weeknights and easy leftovers.

By Matt Campbell

•

4.8

A muffin tin filled with glazed mini meatloaves, lightly caramelized on top, on a bright kitchen counter with a simple neutral backdrop

Mini meatloaf is the weeknight version of a classic that still feels like a real dinner. You get the best parts faster: crisp edges, juicy centers, and maximum glaze coverage without waiting an hour for a big loaf to cook through.

These bake up in a muffin tin, which means built-in portions and fewer arguments at the table about who got the end piece. Spoiler: everyone gets an end piece.

A neatly arranged set of meatloaf ingredients on a light kitchen counter, including ground beef, breadcrumbs, egg, onion, ketchup, and seasonings

Why It Works

Faster bake time: Smaller loaves cook quickly and evenly, so you are not stuck with a raw middle or a dry outside.
More flavor per bite: Mini size means more surface area for those crisp edges and that sticky glaze.
Easy portions: Great for kids, meal prep, or serving a crowd without slicing.
Flexible: Swap meats, add veggies, or change the glaze without breaking the recipe.

Pairs Well With

Storage Tips

Refrigerate: Cool completely, then store mini meatloaves in an airtight container for up to 4 days.

Freeze: Wrap each cooled mini loaf tightly and freeze in a zip-top bag or container for up to 3 months. For best texture, freeze without mashed potatoes or gravy on top.

Reheat: Microwave in 30 to 45 second bursts until hot, or warm in a 350°F oven for 10 to 15 minutes. Add a spoonful of water or extra glaze before reheating if they look dry.

Mini meatloaves stored in a glass meal prep container with a little extra glaze, on a clean kitchen counter

Common Questions

Do I have to use a muffin tin?

No. You can shape 6 to 8 small loaves on a parchment-lined sheet pan. Space them about 1 inch apart. Start checking doneness a few minutes early, and glaze during the last 5 to 8 minutes like you would in the muffin tin.

How do I keep mini meatloaf from getting dry?

Two big things help: do not overmix the meat, and do not overbake it. Also, a little fat in the meat (like 80 to 85 percent lean) plus the egg and breadcrumbs keeps them tender.

What internal temperature should meatloaf be?

Cook mini meatloaves to 160°F in the center for ground beef. Let them rest 5 minutes so juices settle.

Can I make these ahead?

Yes. Mix and shape the mini loaves up to 24 hours ahead, cover, and refrigerate. Add about 2 to 5 extra minutes to the bake time since they go in cold, and always check the internal temperature.

Why is there grease in the muffin cups?

Totally normal. Meat releases fat as it cooks. If you want, carefully spoon it off halfway through baking. Use caution when pulling the pan out, since hot fat can splash and steam will escape.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Standard 12-cup muffin tin (you will use 6 wells)
Mixing bowl
Measuring cups and spoons
Small bowl for glaze
Brush or spoon for glazing
Instant-read thermometer (very helpful)

I love a big, classic meatloaf, but I love it even more when it does not demand my whole evening. Mini meatloaves are my compromise between “I want comfort food” and “I also have laundry and a sink full of dishes.” They bake fast, they are naturally portioned, and the edges get that slightly crispy, almost snackable bite that makes you keep going back for “just one more.”

Mini Meatloaf

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 22 minutes

Total Time 42 minutes

Servings 6 mini meatloaves

Ingredients

1 1/2 pounds ground beef (80 to 85 percent lean recommended)
1/2 cup plain breadcrumbs
1/3 cup milk
1 large egg
1/2 cup yellow onion, finely chopped
2 cloves garlic, minced
2 tablespoons ketchup
1 tablespoon Worcestershire sauce
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon smoked paprika (or regular paprika)
1 tablespoon chopped fresh parsley (optional)

Glaze

1/3 cup ketchup
2 tablespoons brown sugar
1 tablespoon apple cider vinegar (or white vinegar)
1 teaspoon Dijon mustard (optional but great)

Glaze lovers: If you want extra for serving, double the glaze.

Instructions

Heat the oven. Preheat to 425°F. Lightly grease a standard 12-cup muffin tin and plan to use 6 wells.
Make the glaze. In a small bowl, stir together the ketchup, brown sugar, vinegar, and Dijon (if using). Set aside.
Start the binder. In a large bowl, mix breadcrumbs and milk and let sit for 2 minutes to hydrate. This keeps the meatloaf tender.
Mix the meatloaf. Add egg, onion, garlic, ketchup, Worcestershire, salt, pepper, paprika, and parsley to the bowl. Stir until combined. Add ground beef and gently mix with your hands just until everything is evenly incorporated. Do not overmix.
Portion. Divide mixture into 6 equal portions and shape into compact mini loaves. Set each one into a muffin cup and lightly pack just enough to hold its shape. They should mound slightly above the rim.
Bake. Bake for 15 minutes.
Glaze and finish. Spoon or brush glaze over each mini meatloaf, then return to the oven for 6 to 8 minutes, or until the centers reach 160°F. If your oven runs hot or the tops start to darken too fast, loosely tent with foil for the final minutes.
Rest and serve. Let rest 5 minutes. This helps with carryover cooking, keeps them juicy, and makes them easier to lift out. Run a butter knife around each cup and lift out. Serve with mashed potatoes, rice, or roasted green beans, and do not forget the extra glaze.
Doneness cue: The tops should look set and the juices should run clear, but a thermometer is still the best way to know.

Practical tips and variations

For cleaner removal: Let them rest, then lift out with a spoon. If there is a lot of grease, tilt the pan and carefully spoon it off before removing the loaves.
Turkey or chicken option: Swap in ground turkey or chicken. Add 1 tablespoon olive oil to the mix for moisture and cook to 165°F.
Add veggies: Mix in 1/2 cup finely grated zucchini or carrot. Squeeze out excess moisture first so the loaves do not get soggy.
BBQ-style glaze: Replace half the ketchup in the glaze with your favorite BBQ sauce and skip the vinegar.
Cheesy center: Press a small cube of cheddar or mozzarella into the middle of each portion before baking for a fun surprise.

Nutrition information is estimated.

Did you make this? Tag @Mom's Best Recipes

Mini Meatloaf

Why It Works

Pairs Well With

Recommended

Meatloaf

Best Classic Meatloaf

Easy Classic Meatloaf

Classic Glazed Meatloaf

Storage Tips

Common Questions

Do I have to use a muffin tin?

How do I keep mini meatloaf from getting dry?

What internal temperature should meatloaf be?

Can I make these ahead?

Why is there grease in the muffin cups?

Mini Meatloaf

Ingredients

Glaze

Instructions

Practical tips and variations