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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.

Sliced meatloaf on a plate with mashed potatoes and a small side salad in the background.

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!

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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.

  1. 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.
onions, garlic, and seasonings in a small frying pan on a stove.

  1. 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.
ground turkey, vegetables, egg, and breadcrumbs in a mixing bowl

  1. Shape the mixture into an oval and place it in a lightly greased small baking dish.
Uncooked meatloaf in a baking dish.

  1. Bake in a preheated 350 degrees F (177 degrees C) oven for 30 minutes.

  1. 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!

meatloaf in a small baking dish with a ketchup and molasses sauce being spooned over the top.

  1. 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.
Meatloaf topped with sauce in a small baking dish on a wooden trivet.

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.
A forkful of meatloaf from a plate with mashed potatoes and a side salad.

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:

Slices of meatloaf topped with sauce in a small baking dish on a wooden trivet.

Frequently Asked Questions

What size baking dish should I use?

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.

Can I use ground turkey instead of ground beef?

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.

Can this I double this mini meatloaf recipe?

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!


Cooking For One Made Easy
Because you’re worth it

Mini Meatloaf Recipe

4.89 from 52 votes
By: Joanie Zisk
Prep: 10 minutes
Cook: 45 minutes
Total: 55 minutes
Servings: 1 serving
This mini meatloaf recipe is perfect for one—juicy, flavorful, and topped with a tangy glaze. Ready fast with simple ingredients!
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Watch How To Make This

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

    • 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.
 
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).

Nutrition

Serving: 1serving, Calories: 652kcal, Carbohydrates: 60g, Protein: 48g, Fat: 29g, Saturated Fat: 8g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 16g, Trans Fat: 1g, Cholesterol: 291mg, Sodium: 1595mg, Potassium: 1317mg, Fiber: 3g, Sugar: 33g, Vitamin A: 582IU, Vitamin C: 8mg, Calcium: 171mg, Iron: 8mg

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.

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Welcome!

Iโ€™m Joanie, chef, author of The Ultimate Cooking for One Cookbook, and creator of One Dish Kitchen. With 10+ years of experience developing single serving and small batch recipes, Iโ€™m passionate about making cooking for one simple and enjoyable. So glad youโ€™re here!

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4.89 from 52 votes (18 ratings without comment)

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72 Comments

  1. lisa Ulwick says:

    OmG
    The best meatloaf I have ever had!!!
    Meatloaf was my staple after my son was born 31 years ago – I ate meatloaf every meal for a month!!
    BUT
    This is truly the best!!!
    Love and follow all the tips cause it works!
    My mum is 99 and it is super soft and moist and the sauce is killar!!!

  2. Steve Turner says:

    I might have goofed ( I multiplied by four because I wanted extra to freeze.) but mine came out a bit salty and a bit too peppery. Truly delish and the texture is wonderful. It’s almost creamy and without the noticeable ground beef โ€œcurds.โ€ With all that meatloaf (4 batches) the next day, I rolled it into bite-sized pieces, coated each with potato starch, then whisked egg, and finally rolled them in panko. Then I sprayed the โ€œmeatloaf bitesโ€ with oil and air-fried at 350F for 18 mins turning once and respraying the oil. I served them as appetizers with ranch dressing and cocktail sauce. โ€˜Zero complaints from guests!

  3. Pennie says:

    Love this recipe. How would I change it for a regular size loaf pan? I love meatloaf leftovers!

  4. Carole says:

    This was the best mini meat loaf Iโ€™ve ever made!!

  5. Shelly says:

    I think this meatloaf is delicious and just the right size. Thank you Joanie

  6. Becky says:

    I did not like the addition of thyme.

  7. Alex says:

    Why 18 oz of ground beef? Why not use a pound? Much easier to buy. Everyone says itโ€™s the best meatloaf theyโ€™ve ever had!

    1. Joanie Zisk says:

      Hi Alex, the recipe calls for using 6 ounces of ground beef, not 18 ounces.

  8. Leslie says:

    Have you ever put a hard boiled egg inside this mini meatloaf.?

    1. Joanie Zisk says:

      I haven’t tried making meatloaf with a hard boiled egg.

  9. Margaret says:

    Can i use crushed corn flakes or quick oats instead of bread crumbs which i don’t have at this time.

    Margaret. H.

    1. Joanie Zisk says:

      Yes

    2. J. Hegyi says:

      Terrific recipe.

  10. Lee Ann says:

    Would this freeze well? Should i freeze before or after baking?

    1. Joanie Zisk says:

      Yes. You can freeze meatloaf before or after baking. To freeze before baking: Mix the ingredients and form the loaf, then wrap it very well with plastic wrap and place it in an airtight freezer bag. Raw meatloaf should last up to 6 months. If the meat was frozen before you made the meatloaf, it may not be safe to refreeze. Only freeze meat that has not been already frozen and thawed. Thaw the unbaked frozen meatloaf in the refrigerator overnight before baking.
      To freeze meatloaf after baking: Thaw in the refrigerator overnight. Remove the wrapping and reheat in a 350 F oven until heated through. Meatloaf can also be reheated in the microwave.

      1. Kathy says:

        It is perfectly safe to use food that has been frozen, thawed and refrozen. โ€ฆeven ground beef. You lose a bit of quality each time but no safety concerns.