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slices of meatloaf on a white plate next to a salad
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4.89 from 51 votes

Mini Meatloaf Recipe

Easy Mini Meatloaf recipe made with ground beef and topped with a sweet and tangy glaze. Enjoy a classic meatloaf flavors without leftovers.
Prep Time15 minutes
Cook Time45 minutes
Resting time10 minutes
Total Time1 hour 10 minutes
Course: Main Dish
Cuisine: American
Diet: Low Lactose
Keyword: ground beef, meatloaf, meatloaf glaze, mini meatloaf, small meatloaf
Servings: 1 serving
Author: Joanie Zisk

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.

Video

Notes

Expert Tips
  • Pre-cook the Veggies: Don't skip sautéing the onions and garlic before mixing them into the ground meat. This extra step enhances both the flavor and moisture content of your meatloaf.
  • Space Matters: When baking, opt for a 5x5-inch baking dish or something slightly larger, even a small sheet pan will do. Allowing some room around the meatloaf aids in achieving those crave-worthy caramelized edges.
  • Rest and Relax: After pulling the meatloaf from the oven, let it rest for a few minutes. Cover it loosely with aluminum foil to keep it warm. This resting period helps the meatloaf firm up for easier slicing and ensures that all the tasty juices are locked in.

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

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