Tender and juicy oven-baked mini meatloaf is topped with a sweet and tangy glaze. It's easy to make and filled with flavor. Best of all, it's the perfect amount for one!
This incredibly delicious homemade meatloaf is so tender and juicy topped with the best glaze!
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Why This Recipe Works
- Made with easy-to-find ingredients: This classic meatloaf recipe is the absolute best one you'll find. It's made with ingredients you may already have in your kitchen.
- Super moist and tender: The secret to a moist meatloaf is to sauté the onions and garlic in olive oil before adding them to the ground beef. This brings out the natural sweetness of the vegetables and adds moisture to the meat.
- The perfect size: This mini meatloaf recipe yields the perfect amount for one or two people. If you'd like to serve two, consider adding a side of mashed potatoes or a small cauliflower casserole to your meal.
Ingredient Notes
See below for ways to use leftover ingredients.
- Olive oil: I use extra virgin olive oil in this mini meatloaf recipe as well as in every other recipe on One Dish Kitchen that calls for olive oil. Extra virgin olive oil is the least processed form of olive oil. It is an unrefined oil and the highest-quality olive oil you can buy. Because of the way extra virgin olive oil is made, it retains a more true olive taste. It also contains more of the vitamins and minerals found in olives. It's my favorite type of olive oil to use but you may use a lighter olive oil instead.
- Onions and garlic: Finely chopped onions and garlic add quite a lot of flavor to this meatloaf, definitely don't leave them out.
- Seasonings: Use dried thyme, salt, and black pepper for great flavor.
- Ground beef: Use 6 ounces of ground beef. See below for ways to use leftover ingredients.
- Worcestershire sauce: For great flavor.
- Egg: One large egg helps to add flavor and bind the meat together.
- Breadcrumbs: Use homemade or store-bought.
- Ketchup and molasses: These two ingredients are stirred together to make a terrific sauce!
Expert Tips
Meatloaf might just be one of the very best comfort foods. It calls for humble ingredients and the process is simple. Be sure to follow our tips for making the best meatloaf:
- Be sure to cook the vegetables before adding them to the ground meat. It might be tempting to just toss the onions, garlic, and spices into the meatloaf mixture - but don't. Take a few minutes and sauté the vegetables, they will add more flavor and moisture to the meat.
- Leave a little room in the baking dish or pan when baking the meatloaf. I use a 5x5-inch baking dish or one that is slightly larger. You could even use a small sheet pan. Giving the meatloaf some space helps the edges caramelize nicely.
- Let the meatloaf rest after taking it out of the oven. Tent it with a sheet of foil to keep the meatloaf hot before slicing. This helps the loaf set up for easier slicing and locks in the delicious juices.
What Is The Best Meat For Meatloaf?
- Meatloaf can turn out dry if you use super-lean meat, like ground chicken or ground turkey. If you use very lean meat, consider blending it with ground pork which has a higher fat content, or 80% ground beef. I use between 85-90% lean ground beef in my meatloaf recipe.
Pro Tip: The numbers on a package of ground beef at the grocery store, like 80/20 or 90/10 refer to the ratio of lean meat to fat. When you see 80/20, that means the meat is 80 percent lean meat and 20 percent fat.
Meatloaf Sauce
- Don't forget the glaze. I like to use a combination of ketchup and molasses for my meatloaf glaze. I love the sweet and tart flavor. For a sweeter sauce, feel free to add a bit more molasses. If you prefer a more tangy flavor, simply reduce the amount of molasses. Barbecue sauce also makes a great meatloaf topping, feel free to use your favorite sauce instead.
How To Make Meatloaf
See the recipe box below for ingredient amounts and full recipe instructions.
If you've been subjected to a dry, tasteless meatloaf in the past, it's time to revisit this classic comfort food dish. Follow these easy steps for making the best-tasting, tender meatloaf.
- Cook the vegetables: Season the onions and garlic with thyme, salt, and pepper, and cook them in a small skillet until the vegetables are soft.
- Make the meatloaf: Place the ground meat in a medium-sized mixing bowl and pour in the cooked vegetables, Worcestershire sauce, egg, and breadcrumbs; mix until the ingredients are fully combined.
- Place the meat into a small baking dish and shape the meat into an oval.
- Bake in a preheated 350 degrees F (177 degrees C) oven for 30 minutes.
- Make The Sauce: After 30 minutes, remove the meatloaf from the oven and whisk together the ketchup and molasses. Spoon over the top of the meatloaf and bake for an additional 15 minutes.
- Let the meatloaf rest: After baking, remove the meatloaf from the oven and cover it with a sheet of aluminum foil to allow the meatloaf to rest for at least 10 minutes before slicing.
Ways To Use Leftover Ingredients
If you have any ingredients left over from this mini meatloaf recipe, you might like to consider using them in any of these single serving and small batch recipes:
- Onions: French Onion Soup, Baked Stuffed Fish, Spicy Peas with Mint, Mushroom Pasta
- Garlic: Lemon and Garlic Chicken, Garlic Smashed Potatoes, Chicken Margherita, Pizza Bowl
- Dried thyme: Seafood Gumbo, Slow Cooker Red Beans and Rice, Skillet Ratatouille, Tortellini Soup
- Ground beef: Swedish Meatballs, Goulash, Taco Salad, Hamburger Casserole
- Worcestershire sauce: Crawfish Etouffee, Beef Stroganoff, Irish Stew, Reuben Sandwich
- Breadcrumbs: Turkey Meatballs, Baked Chicken Tenders, Tuna Casserole, Creamed Spinach
- Eggs: Cheesy Baked Eggs, Crustless Quiche Lorraine, Pasta Carbonara, Mini Pecan Pie
- Ketchup: Sesame Chicken, Bacon Cheeseburger Mini Meatloaf, Juicy Lucy, Turkey Meatloaf
- Molasses: Ginger Cookies, Sloppy Joe, Gingerbread, Baked Beans
Serving Suggestions
- Mashed Potatoes For One
- Scalloped Potatoes For One
- Macaroni and Cheese For One
- Rice Pilaf For One
- Twice Baked Potato
- Cornbread For One
- Smashed Brussels Sprouts
- Roasted Carrots For One
Frequently Asked Questions
I use a 4x6-inch baking dish that has a base area of 24 square inches. You can also use a 5x5-inch baking dish that has a base area of 25 square inches. For best results, use a baking dish that comfortably holds the meatloaf, allowing some room around the sides.
These baking dishes can be viewed on our Store page.
If you would like additional information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.
Yes, you can. Using ground turkey instead of ground beef is a simple way to lower saturated fat and calories but ground turkey has less flavor than ground beef so you may want to increase the amount of seasonings and Worcestershire sauce to add more flavor.
Yes! You can double the ingredients in this meatloaf recipe.
You may need to bake the meatloaf for 40-45 minutes before adding the glaze. I use my digital instant-read meat thermometer as a guide to let me know when the meatloaf is fully cooked. Meatloaf should cook to an internal temperature of 165 degrees F.
Make-Ahead Instructions
- To make the meatloaf mixture a day in advance: Follow the recipe, but stop just before forming the meatloaf into an oval and baking. Keep the raw meatloaf mixture in the refrigerator for up to 1 day before baking. When you are ready to bake, form the meatloaf into an oval and bake as directed in the recipe.
- To freeze unbaked meatloaf: Follow the meatloaf recipe instructions. Form the meatloaf into an oval, wrap it in plastic wrap, and place it inside a freezer bag. Freeze for up to 1 month. Thaw overnight in the refrigerator before baking.
- To freeze baked meatloaf: Let the baked meatloaf cool, and then wrap it in foil or plastic wrap and place it in a freezer bag. Freeze baked meatloaf for up to 1 month.
If you’ve tried this mini meatloaf recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
If you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Recipe
Mini Meatloaf
See the post above for expert tips,
FAQs and ways to use leftover ingredients.
Video
Equipment
Ingredients
- 1 tablespoon olive oil
- 2 ounces chopped onions
- 1 clove garlic , minced
- 1 teaspoon dried thyme
- ½ teaspoon kosher salt
- ¼ teaspoon coarsely ground black pepper
- 6 ounces ground beef
- ½ teaspoon Worcestershire sauce
- 1 large egg
- 3 tablespoons breadcrumbs
For The Meatloaf Glaze
- ¼ cup ketchup
- 1 tablespoon molasses
Instructions
- Heat oven to 350° F (177°C).
- Heat oil in a medium-sized skillet over medium heat. Add the chopped onions and cook for 2 minutes.
- Add in the chopped garlic, dried thyme, salt, and pepper. Cook, stirring occasionally for an additional minute. Remove skillet from the heat and set aside.
- Place the ground beef in a medium-sized bowl. Pour the seasoned vegetables over the meat. Add in the Worcestershire sauce, the egg and the breadcrumbs. Using a large spoon, mix the meat and all of the ingredients together until fully combined. Shape into an oval and transfer to a lightly greased small baking dish.
- Bake in the preheated oven for 30 minutes.
- Remove the meatloaf from the oven and whisk together the ketchup and molasses in a small bowl. Spoon over the top of the meatloaf and bake for an additional 15 minutes.
- After removing the meatloaf from the oven, cover with aluminum foil or a plate and let the meatloaf rest for at least 10 minutes before slicing.
Notes
- Meatloaf can turn out dry if you use a super-lean meat, like ground chicken or ground turkey. If you use a very lean meat, consider blending it with ground pork which has a higher fat content or a 80% ground beef. I use between 85-90% lean ground beef in my meatloaf recipe.
- Be sure to cook the vegetables before adding them to the ground meat. It might be tempting to just toss the onions, garlic and spices into the meatloaf mixture - but don't. Take a few minutes and sauté the vegetables, they will add more flavor and moisture to the meat.
- Leave a little room in the baking dish or pan when baking the meatloaf. I use a 5-inch baking dish or one that is slightly larger. You could even use a small sheet pan. Giving the meatloaf some space helps the edges caramelize nicely.
- Don't forget the glaze. I like to use a combination of ketchup and molasses for my meatloaf glaze. I love the sweet and tart flavor. For a sweeter sauce, feel free to add a bit more molasses. If you prefer a more tangy flavor, simply reduce the amount of molasses. Barbecue sauce also makes a great meatloaf topping, feel free to use your favorite sauce instead.
- Let the meatloaf rest after taking it out of the oven. Tent it with a sheet of foil to keep the meatloaf hot before slicing. This helps the loaf set up for easier slicing and locks in the delicious juices.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Les says
very simple and juicy flavors, recommend to use barbeque sauce and brown sugar for the glaze, and also recommended to pop it in the oven at 375 deg. fahrenheit for 35-45 minutes for a quicker meatloaf, very juicy, tender and so much flavor would definitely recommend.
Joanie Zisk says
I'm so happy you enjoyed the meatloaf. Thanks for your feedback.
Lee Jorgensen says
I made this last night for dinner. I have enough for another meal! It was indeed delicious. I used some sugar free bar be Que sauce for the topping..perfect. Thank you so much for these recipes, always a win!
Joanie Zisk says
I'm so happy you enjoyed the meatloaf!
Lorna Campbell says
Fantastic meatloaf... Best I've ever had..
As you said Joanie, enough left over(small amount) to have on a crusty roll for lunch tomorrow.. But this is the perfect sized recipe for me...
I'm so glad I found your website... Spoilt for choice from your fabulous collection of yumminess... Lorna😊🏴
lisa Ulwick says
Ps her night time care giver came I said best meat loaf ever
I served her a bowl she loved it too
Ps it’s big
6oz
So I took half home
Freaking amazing!!!