Easy Mini Meatloaf Recipe for Dinner

Crazy busy weeknights call for my mini meatloaf recipe!

I started making these when my kids’ sports schedules got out of control and dinner time shrunk to basically nothing.

Mini versions cook in half the time of regular meatloaf which is a lifesaver when you’re racing between practices.

My daughter who normally picks at her meat actually eats these without complaint (miracle!) and then my other kids follow suit.

They’ve become my go-to when I need something easy but still homemade!

Ingredients for This Easy Mini Meatloaf Recipe

• Ground beef (I use 80/20 because let’s be honest the lean stuff gets dry)
• Breadcrumbs (Italian or plain both work I just grab whatever’s in the pantry)
• Whole milk (or half and half if thats all you have)
• Egg (helps everything stick together)
• Ketchup (my kids would revolt if I tried using anything else)
• Dijon mustard (yellow works too but dijon gives it that little something extra)
• Worcestershire sauce
• Dried minced onion (my secret weapon for when I dont want to chop and cry)
• Spices: garlic powder onion powder and chili powder (the magic trio!)
• Brown sugar
• salt and pepper for seasoning

How to Make Mini Meatloaf Recipe

1. Preheat your oven to 375°F and line a baking sheet with foil or parchment paper.

2. In a large mixing bowl combine the breadcrumbs with the milk, stirring them together and letting them hang out for about 5 minutes until they’ve soaked up all that moisture (this is the secret to keeping them from drying out).
3. Add your ground beef to the soaked breadcrumbs, then crack in the egg and dollop in 2 tablespoons of ketchup, a tablespoon of Dijon, and a good splash of Worcestershire sauce.
4. Sprinkle in your dried minced onion and the magic trio of spices: a teaspoon each of garlic powder, onion powder, and half a teaspoon of chili powder (adjust if your kids are spice-sensitive like mine).
5. Get in there with clean hands and mix everything together until just combined but dont overwork it! Think of it like mixing cookie dough – too much and they get tough.
6. Divide the meat mixture into 4 equal portions.
7. Shape each portion into a mini loaf on your prepared baking sheet leaving some space between them.
8. Use your thumb to press a small well along the top of each mini loaf – creating the perfect little valley for the glaze to settle into.
9. For the glaze whisk together 1/3 cup ketchup with 2 tablespoons brown sugar and a tiny splash more Worcestershire sauce until it looks glossy and irresistible.
10. Spoon the glaze generously over each mini meatloaf letting it drip down the sides a bit (this is the part that makes them look fancy enough for company).
11. Bake for 20-30 minutes until the tops are caramelized and the internal temperature reaches 160°F.
12. Let them rest for about 5 minutes before serving.

Perfect for those nights when everyone needs to eat at different times because of practices!

Easiest Mini Meatloaf Recipe

Here are a few things I’ve learned after making these about a million times!

Don’t overmix your meat or they’ll turn out tough (I usually stop as soon as everything’s combined).

Always check they hit 160 degrees with a meat thermometer because nobody wants that dinnertime panic of “is it done?”

My family loves when I switch up the meat sometimes like ground turkey works great or try mixing beef with a little pork for extra flavor.

The absolute best mom hack though?

Make these the night before!

Just shape your loaves cover with plastic wrap and refrigerate for up to 24 hours.

Add a few extra minutes to the baking time and dinner is ready even on those crazy soccer practice nights when I’m driving all over town!

Ingredients:

• 1 lb ground beef (80/20)
• 1/2 cup breadcrumbs
• 1/4 cup milk
• 1 egg
• 2 tbsp ketchup (plus extra for glaze)
• 1 tbsp Dijon mustard
• 2 tsp Worcestershire sauce
• 2 tbsp dried minced onion
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp chili powder
• 1 tsp Kosher salt
• 1/4 tsp black pepper
• 2 tbsp brown sugar (for glaze)

Steps:

1. Preheat oven to 375°F and line a baking sheet with foil.

2. Mix breadcrumbs with milk in bowl and let soak 5 minutes.
3. Add beef, egg, ketchup, Dijon, and Worcestershire sauce to the bowl.
4. Add dried onion, garlic powder, onion powder, and chili powder.
5. Mix with hands just until combined (don’t overmix!).
6. Divide into 4 equal portions.
7. Shape into mini loaves on baking sheet.
8. Press a small well on top of each loaf.
9. Mix 1/3 cup ketchup with brown sugar and a splash of Worcestershire for glaze.
10. Spoon glaze over each mini loaf.
11. Bake 25-30 minutes until 160°F internal temperature.
12. Rest 5 minutes before serving.

Mini Meals for You

I hope you enjoy this mini meatloaf for dinner. I pair with mashed potatoes and any veggie that’s in season!