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This easy mini meatloaf recipe is perfectly portioned for one, giving you all the classic, savory flavors you love—without leftovers! Made with simple ingredients and a sweet, tangy glaze, it’s a comforting, no-fuss meal that comes together quickly.
If you love meatloaf, try our Turkey Meatloaf, Bacon Cheeseburger Meatloaf, and Slow Cooker Meatloaf recipes.
Why You’ll Love This Recipe
- Packed with Flavor: A blend of spices and a tangy glaze make every bite delicious.
- Quick & Easy: Comes together fast—no long prep required.
- Perfectly Portioned: Made for one or two servings.
- Versatile: Pairs well with your favorite sides for a complete meal.
Meatloaf has always been one of those comforting, home-cooked meals that never goes out of style, and this mini meatloaf delivers all the rich, savory goodness of a classic recipe in a perfectly portioned size.
One of the secrets to incredible flavor is sautéing the onions and garlic before mixing them into the ground beef—this simple step mellows their sharpness and brings out their natural sweetness, making every bite more delicious.
It’s everything you love about traditional meatloaf, just scaled down so you can enjoy a fresh, homemade meal without the burden of leftovers. This recipe makes dinner feel just a little extra special. I hope you love it as much as I do!
What is the Best Meat for Meatloaf?
The type of meat you choose affects both flavor and texture. While leaner options like ground turkey or chicken are lower in fat, they can result in a drier meatloaf. For the best balance of flavor and tenderness, I recommend ground beef with an 85–90% lean-to-fat ratio. This keeps the meatloaf juicy without being too greasy.
Ingredients
If you have any ingredients leftover from this small meatloaf recipe, check out our Leftover Ingredients Recipe Finder.
- Olive Oil: Extra virgin olive oil adds rich flavor making it my top choice. For a milder taste, light olive oil works too.
- Onions and Garlic: Essential for flavor, these aromatics add depth and shouldn’t be skipped.
- Seasonings: Dried thyme, salt, and black pepper enhance the natural flavors of the meat and vegetables.
- Ground beef: This recipe uses 6 ounces of 85–90% lean ground beef for the best balance of richness and tenderness. Leftover beef? Try it in Taco Soup or Lasagna Rollups.
- Worcestershire Sauce: Adds a savory, umami boost that takes the meatloaf to the next level.
- Egg: One large egg binds the ingredients together and adds flavor.
- Breadcrumbs: Provide structure and help hold the meatloaf together. Use homemade breadcrumbs or store-bought.
- Ketchup and Molasses: Combine to make a sweet and tangy topping that perfectly complements the meatloaf.
Recipe Variations
This small meatloaf is so easy to customize. Here are a few ideas:
- Spicy: Add chopped jalapeños or a dash of hot sauce.
- Cheesy: Mix in some shredded cheddar or mozzarella.
- BBQ Style: Swap out the ketchup for BBQ sauce in the glaze for a smoky flavor.
How To Make A Mini Meatloaf
These photos and instructions help you visualize how to make a meatloaf for one or two people. See the recipe box below for ingredient amounts and full recipe instructions.
- 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 beef in a medium bowl. Add the cooked vegetables, Worcestershire sauce, egg, and breadcrumbs. Using a large spoon, mix until everything is fully combined.
- Shape the mixture into an oval and place it in a lightly greased small baking dish.
- 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.
Pro Tip: The glaze really takes this mini meatloaf to the next level. My favorite combo is ketchup and molasses for a perfect balance of sweet and tangy flavors. If you prefer a sweeter glaze, add a little more molasses; if you like it tangier, use less. You can also swap the glaze with barbecue sauce for a different twist—it makes a fantastic topping!
- 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.
Expert Tips
- Sauté the Vegetables First: Don’t skip cooking the onions and garlic before adding them to the ground meat—this step boosts both the flavor and moisture of your meatloaf.
- Choose the Right Pan Size: A 5×5-inch baking dish is ideal, but a slightly larger one or even a small sheet pan works well. Leaving a bit of space around the meatloaf helps get those delicious caramelized edges.
- Let It Rest: After baking, let the meatloaf rest for a few minutes under a loose cover of aluminum foil. This helps it firm up for easy slicing and keeps all the flavorful juices in.
Make Ahead And Freezing Tips
Preparing Meatloaf in Advance
You can make the meatloaf mixture up to a day before baking. Follow the recipe up to shaping the meatloaf, then cover and store it in the fridge. When ready to bake, shape it into an oval and proceed with the instructions.
Freezing Unbaked Meatloaf
To freeze before baking, shape the meatloaf as directed, wrap it tightly in plastic wrap, and place it in a freezer-safe bag. Store for up to one month. When ready to bake, thaw overnight in the fridge, then bake as directed.
Freezing Baked Meatloaf
If already baked, let the meatloaf cool completely. Wrap it in foil or plastic wrap, then place it in a freezer-safe bag. It will keep for up to one month. Reheat in the oven at 325°F (163°C) until warmed through.
Serving Suggestions
Pair this mini meatloaf with sides that bring out its rich, comforting flavors. Here are a few favorites:
Frequently Asked Questions
For best results, I recommend using a 5×5-inch dish with a 25-square-inch base area or a 4×6-inch baking dish with a base area of 24 square inches.
Yes, ground turkey works well as a substitute. Just keep in mind that it may be slightly drier than beef, so you may want to boost the seasonings.
Yes. To make a meatloaf for two, double the ingredients and use a larger baking dish. Extend the baking time to 40-45 minutes before adding the glaze. To ensure it’s fully cooked, use a digital instant-read meat thermometer. The internal temperature should reach 165°F (74°C).
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this single serving 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!
Mini Meatloaf Recipe
Watch How To Make This
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
- Preheat the oven to 350°F (177°C).
- In a medium skillet, heat the oil over medium heat. Add the chopped onions and cook for about 2 minutes.
- Add the garlic, dried thyme, salt, and pepper to the skillet. Cook, stirring occasionally, for another minute, then remove from heat and set aside.
- Place the ground beef in a medium bowl. Add the cooked vegetables, Worcestershire sauce, egg, and breadcrumbs. Using a large spoon, mix until everything is fully combined. Shape the mixture into an oval and place it in a lightly greased small baking dish.
- Bake in the preheated oven for 30 minutes.
- In a small bowl, whisk together the ketchup and molasses. Spoon this glaze over the meatloaf, then bake for an additional 15 minutes.
- Remove from the oven, cover the meatloaf with aluminum foil or a plate, and let it rest for at least 10 minutes before slicing.
Notes
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- Sauté the Vegetables First: Don’t skip cooking the onions and garlic before adding them to the ground meat—this step boosts both the flavor and moisture of your meatloaf.
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- Choose the Right Pan Size: A 5×5-inch baking dish is ideal, but a slightly larger one or even a small sheet pan works well. Leaving a bit of space around the meatloaf helps get those delicious caramelized edges.
-
- Let It Rest: After baking, let the meatloaf rest for a few minutes under a loose cover of aluminum foil. This helps it firm up for easy slicing and keeps all the flavorful juices in.
Nutrition
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.
Have you or any of your members baked this in an air fryer. We have one that has racks instead of a basket. Our kitchen oven quit working and Iโd like to make this while waiting on repairs. Iโm not interested in experimenting but if others have used the air fryer, Iโm game. Thanks!
This meatloaf recipe has not been tested in an air fryer. An air fryer is just a small convection oven so anything that can be made in a regular oven can be made in an air fryer. Youโll just need to reduce the cooking time as convection ovens cook faster due to how they circulate heat using a fan.
Thank you! I will try it out soon in the air fryer.
Really enjoyed this one. For me, this is a REALLY generous single serving. Lopping the ends off means I can have a couple of nice meatloaf sliders the next day. I also think I would find it bland if I made it precisely as written, however online recipes have to be gentle as possible.
Easiest way to judge is to taste the onions after cooking. This is your “concentrate” that will run through the meat. I added more herbs and spices to mine. I even put a little chili powder in it for mild smoke. All in all a great addition to my meal prep routine that packs up and repeats really well.
I had decided that I did not like meatloaf however made your recipe and fell in love with it. I have made it twice in two weeks.
This was delicious and a large single serving. I’ll be making this regularly! Thank you for the recipe!
This was an excellent recipe!! Served with peas and rice plus 1/2 the meatloaf serving, so I was able to have it 2 nights. I did not have molasses, but read online that brown sugar can be a substitute so I added a little plus some honey to the ketchup mixture and it was fabulous!!
Highly recommend this meatloaf recipe.
I wonder, will the recipe work well without the breadcrumbs? And can you make ahead, then bake when ready to eat? Thank you!
Yes to both questions, Mary Ann. You really don’t need to use breadcrumbs, they just help hold the meat together. I’ve also used ground oats (I grind a small amount of oats in my coffee bean grinder or you can use a mini food processor). But if you don’t want to use either, feel free to leave them out. I would bake the meatloaf within a day or two after forming it.
No need to grind your own oats. Bob’s Red Mill makes an excellent stoneground oats called Scottish Oatmeal (also a gluten-free version) which I like better than the rolled oats Americans are used to – a traditional ‘porridge’. ๐
This is a good recipe although I didn’t use the topping as I am not fond of ketchup but just make a small brown gravy to serve with it and the mashed potatoes I usually do with this.
I made this for dinner last night. All I can say Joanie is this is the best meatloaf I have ever tasted. You are an awesome cook!
Thank you for such easy and delicious recipes.
I’m so happy you enjoyed it, Delores. Thank you so much for taking the time to let me know.
Great recipe and the thing I love about recipes like this is you can play with the ingredients to make it to your taste. I don’t use salt in my diet but I make my own creole seasoning which a small amount ie one tsp works well.
In addition I worked in the adult mental health world and one of our staff came up with a great way to make individual serving. Use a muffin tin ( the one for 6 large muffins works great.
I make this all the time. It is so easy and delicious!!
An I use black treacle instead of molasses?
Yes.
Love your recipes, but found this a bit bland, I felt the meat loaf needed more flavour. Treacle worked quite well!