Mini Meatloaf Recipe

This Mini Meatloaf Recipe is a quicker way to enjoy a classic comfort food. These individual loaves are juicy, full of savory flavor, and finished with a sweet-tangy ketchup-chili glaze. They bake faster than a traditional meatloaf while still feeling hearty and satisfying.

Holly’s Recipe Highlights: Mini Meatloaf

Flavor: Savory, juicy, and full of classic comfort, they are perfectly seasoned with a hint of sweetness from the glaze.

Why Make It: Their smaller shape bakes up quickly, giving perfectly portioned servings, and ensures every bite is coated in a delicious, tangy glaze.

Serving Suggestions: I like to serve these mini meatloaves with creamy mashed potatoes, honey-roasted carrots, a fresh summer salad, or roasted green beans for a classic, comforting meal.

Total Time: 1 hour Serves: 4 Mini Loaves Cooking Method: Baked

Ingredient Notes

milk , ground beef , bread crumbs , salt , Italian seasoning , egg yolk , pepper , ketchup , dijon , onion with labels to make Mini Meatloaf Recipe

Green Pepper: Green bell pepper adds moisture and that classic meatloaf flavor, while red bell pepper can be swapped in for a slightly sweeter twist.
Lean Ground Beef: Lean ground beef keeps these mini meatloaves nice and juicy without being too greasy, and you can easily swap in ground turkey or even a beef and ground pork blend.
Seasoned Bread Crumbs: If you’re using plain breadcrumbs or panko, just add a little extra seasoning like homemade Italian seasoning for the best flavor.
Dijon: This adds a little depth and rounds out the flavor. Yellow mustard works just fine, too.
Chili Sauce: This optional ingredient adds a little extra tang and gives the topping a smoother, more layered flavor. It can be swapped for barbecue sauce for a smoky glaze.
Variations: Try ground turkey or chicken for a lighter version. Tuck a little shredded cheese in the center for a melty surprise, or skip the bell pepper and add a bit more onion if needed.

Cooking the veggies until soft prevents them from being too crunchy inside the loaves.
Let the onion mixture cool before adding it to the beef so you don’t overmix, and it stays tender.
Use a meat thermometer, and remove the loaves at 165°F for the best texture.
For the best crust, bake on a sheet pan instead of a loaf pan and leave a little space between each loaf.

Leftovers Done Right

Keep leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 3 months. Reheat in the oven covered with foil.

Slice leftovers for meatloaf sandwiches, crumble them into pasta sauce, or serve them over mashed potatoes for an easy next-day meal.

More Comfort Food Favorites

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image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

Prep Time 20 minutes

Cook Time 35 minutes

Cool Time 5 minutes

Total Time 1 hour

Preheat oven to 400°F. Line a baking pan with foil and spray with cooking spray.
In a small skillet, heat olive oil and cook green pepper, onion, & garlic until tender. Cool completely.
Combine bread crumbs, milk, ketchup, mustard, egg yolk, Italian seasoning, and salt in a small bowl. Mix well.
Add beef and the cooled onion mixture. Gently combine and shape into four mini meatloaves, 3″ x 2″.
In a small bowl, mix ketchup and chili sauce. Spread over meatloaves.
Bake 22 to 25 minutes or until the center of the loaf reaches 165°F.
Cool 5 minutes before serving.

Keep leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 3 months.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Beef, Dinner, Entree, Main Course

Cuisine American

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