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This easy Mini Meatloaf recipe packs all the juicy, savory goodness of classic meatloaf into a perfectly portioned serving for one. Finished with a sweet and tangy glaze, it’s the perfect choice for a hearty, satisfying meal without any leftovers.
If you love meatloaf, be sure to check out our variety of small batch options: flavorful Turkey Meatloaf, savory Bacon Cheeseburger Meatloaf, and tender Slow Cooker Meatloaf. Each recipe is perfectly portioned, making it ideal for one or two people to enjoy!
Why You’ll Love This Recipe
- Packed with Flavor: A blend of spices and a tangy glaze make this meatloaf incredibly delicious.
- Quick to Prepare: This recipe comes together fast, so you won’t spend all day in the kitchen.
- No Leftovers: Made for one or two servings, so there’s minimal waste.
- Versatile: Pairs well with a variety of sides to complete your meal.
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 is my go-to for its rich, authentic olive flavor and high nutrient content. It’s less processed than other types of olive oil, making it the highest quality option available. If you prefer a milder flavor, a light olive oil will work too.
- Onions and garlic: These aromatic ingredients are essential for adding depth of flavor to the meatloaf. Don’t skip them; they make all the difference.
- Seasonings: Dried thyme, salt, and black pepper are the simple yet effective seasonings in this recipe. They work together to enhance the natural flavors of the meat and vegetables.
- Ground beef: This small meatloaf recipe calls for 6 ounces of ground beef. It’s the main protein source and offers a rich, meaty flavor. If you’ve got extra ground beef, consider using it in Taco Soup or Lasagna Rollups.
- Worcestershire sauce: This sauce adds a complex, umami flavor that elevates the meatloaf to the next level.
- Egg: A single large egg serves as the binding agent, helping to hold the meatloaf together while also adding flavor.
- Breadcrumbs: Whether you use homemade breadcrumbs or store-bought, breadcrumbs provide the necessary structure to the meatloaf.
- Ketchup and molasses: These ingredients combine to create a deliciously balanced sauce that adds both sweetness and tanginess to the dish.
What Is The Best Meat For Meatloaf?
Choosing the right meat is key to a juicy, flavorful meatloaf. While leaner options like ground chicken or turkey are healthier, they can make the meatloaf dry. To balance this, you can mix lean meat with ground pork for extra moisture or use 80% lean ground beef. For my recipe, I prefer ground beef with an 85-90% lean-to-fat ratio for the best texture.
Pro Tip: The numbers on ground beef packages, like 80/20 or 90/10, show the percentage of lean meat to fat. The higher the first number, the leaner the meat.
Why Fat Matters
Fat not only adds flavor but also helps keep the meatloaf moist. If you’re looking to cut back on fat, you can still get a juicy meatloaf by adding moisture-rich ingredients like grated zucchini or mushrooms.
Recipe Variations
This small meatloaf is so easy to customize to suit your taste. Here are a few ideas:
- Spicy: Add chopped jalapeños or a dash of hot sauce for a little kick.
- 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 step-by-step 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 Veggies 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.
Serving Suggestions
Pair this mini meatloaf with sides that bring out its rich, comforting flavors. Here are a few favorites:
- Mashed Potatoes: A classic choice that never disappoints.
- Sautéed Green Beans: A lighter side that balances the richness of the meatloaf.
- Italian Chopped Salad: Brings a tangy crunch to round out your plate.
- Cheddar Biscuits: Perfectly cheesy and a great match with meatloaf.
- Twice Baked Potato Casserole: Creamy and hearty, this side is a classic choice.
- Squash Casserole: Adds a warm, savory flavor that pairs perfectly with the meatloaf.
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.
The key is to choose a dish that gives the meatloaf some breathing room for better caramelization.
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, you can easily double the ingredients for a larger meatloaf. If you do, 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).
Yes, you can double the ingredients and bake in a larger pan for additional servings. 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).
Make Ahead And Freezing Tips
Preparing Meatloaf in Advance
You can prepare the meatloaf mixture up to a day before baking. Follow the recipe steps up to shaping the meatloaf, then store the mixture in the fridge. When you’re ready to bake, shape it into an oval and continue with the baking instructions.
Freezing Unbaked Meatloaf
To freeze the meatloaf before baking, shape it into an oval as directed. Wrap it in plastic wrap, then place it in a freezer-safe bag. Store in the freezer for up to one month. Thaw overnight in the refrigerator before baking.
Freezing Baked Meatloaf
If you’ve already baked the meatloaf, let it cool completely before freezing. Wrap it in foil or plastic wrap and place it in a freezer-safe bag. It will keep in the freezer for up to one month.
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 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.
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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
- Sauté the Veggies 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.
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.
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!!!
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 โcurds.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 โmeatloaf 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. โZero complaints from guests!
Love this recipe. How would I change it for a regular size loaf pan? I love meatloaf leftovers!
This was the best mini meat loaf Iโve ever made!!
I think this meatloaf is delicious and just the right size. Thank you Joanie
I did not like the addition of thyme.
Why 18 oz of ground beef? Why not use a pound? Much easier to buy. Everyone says itโs the best meatloaf theyโve ever had!
Hi Alex, the recipe calls for using 6 ounces of ground beef, not 18 ounces.
Have you ever put a hard boiled egg inside this mini meatloaf.?
I haven’t tried making meatloaf with a hard boiled egg.
Can i use crushed corn flakes or quick oats instead of bread crumbs which i don’t have at this time.
Margaret. H.
Yes
Terrific recipe.
Would this freeze well? Should i freeze before or after baking?
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.
It is perfectly safe to use food that has been frozen, thawed and refrozen. โฆeven ground beef. You lose a bit of quality each time but no safety concerns.