Mini Meatloaves
Mini Meatloaves are a fun twist on the classic comfort food we all love. These little loaves are packed with ground beef, breadcrumbs, and just the right mix of seasonings,…
Tip: save now, cook later.Mini Meatloaves are a fun twist on the classic comfort food we all love. These little loaves are packed with ground beef, breadcrumbs, and just the right mix of seasonings, topped with a tangy tomato glaze that caramelizes perfectly in the oven. Their size makes them super cute and easy to handle, which always brings a smile to the table.
I love making these because they cook faster than one big meatloaf, which means dinner is ready sooner and the house smells amazing all evening. Plus, they’re great for portion control or serving to picky eaters who don’t want anything too overwhelming on their plate. I often sneak in finely chopped veggies like onions and bell peppers to add extra flavor and sneaky nutrition.
My favorite way to serve Mini Meatloaves is alongside creamy mashed potatoes or buttery corn on the cob. Sometimes I make little sliders out of them for a fun lunch or party idea. Whether it’s a weeknight dinner or a casual get-together, these mini meatloaves never fail to bring cozy vibes and happy tummies to the table.
Key Ingredients & Substitutions
Ground Beef: I use 80% lean for juicy meatloaves that aren’t too fatty. You can swap beef for ground turkey or chicken for a lighter version.
Breadcrumbs: They help hold the meatloaf together. If you prefer gluten-free, try crushed gluten-free crackers or oats.
Cheese: Mozzarella melts beautifully for that gooey center. Cheddar or Monterey Jack work too and add more flavor.
Tomato Glaze: Ketchup forms the base. Brown sugar adds sweetness, and Dijon mustard gives a hint of tang. If you like spicy, add a pinch of chili powder!
How Do I Make Mini Meatloaves Hold Their Shape & Stay Juicy?
The secret is gentle mixing and shaping. Overworking the meat makes it tough. Here’s how I do it:
- Mix ingredients just until combined, no more than that.
- Divide evenly so each mini loaf cooks consistently.
- Wrap the cheese gently inside the meat mixture, sealing edges well to prevent leaks.
- Use a baking sheet or muffin tin for support while baking.
- Rest the meatloaves after baking so juices redistribute and stay inside.
Equipment You’ll Need
- Baking sheet – great for cooking mini meatloaves evenly and easy to clean afterward.
- Mixing bowl – big enough to combine all ingredients comfortably without mess.
- Measuring cups and spoons – help you get the seasoning just right every time.
- Knife and cutting board – for chopping onions, peppers, and slicing cheese squares.
- Spatula or wooden spoon – perfect for mixing without overworking the meat.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken for a lighter, leaner option that still tastes great.
- Add finely chopped mushrooms or shredded carrots to sneak extra veggies and moisture into the meatloaf.
- Try mixing in some shredded cheddar or pepper jack for different cheese flavors and a bit of spice.
- Mix in fresh herbs like thyme or rosemary to add earthy notes that brighten up the traditional flavor.
How to Make Mini Meatloaves with Melted Cheese Center
Ingredients You’ll Need:
- 1 lb ground beef (80% lean)
- ½ cup breadcrumbs
- ¼ cup finely chopped onion
- ¼ cup finely chopped green bell pepper (optional)
- ¼ cup milk
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon Worcestershire sauce
- 1 teaspoon salt
- ½ teaspoon black pepper
- 4 slices of cheese (mozzarella or cheddar), cut into small squares
- ½ cup ketchup
- 2 tablespoons brown sugar
- 1 tablespoon Dijon mustard (optional)
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 25-30 minutes to bake. Add about 5 minutes of resting time before serving, so overall you’ll spend around 40 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare Your Oven and Pan:
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease a mini muffin tin to prevent sticking.
2. Mix the Meatloaf Ingredients:
In a large bowl, combine ground beef, breadcrumbs, chopped onion, green bell pepper (if using), milk, egg, minced garlic, Worcestershire sauce, salt, and pepper. Mix lightly until just combined—don’t overmix to keep the meat nice and tender.
3. Shape Mini Meatloaves With Cheese Centers:
Divide the meat mixture into 8 equal parts. Flatten each portion gently into a patty, place a cheese square in the center, then wrap the meat around the cheese, sealing it well to keep the cheese inside.
4. Add Tomato Glaze:
Place the mini meatloaves on your prepared baking sheet or muffin tin. In a small bowl, mix ketchup, brown sugar, and Dijon mustard together. Spread this glaze evenly over each mini meatloaf.
5. Bake and Rest:
Bake in the oven for about 25-30 minutes, or until the meat reaches an internal temperature of 160°F (71°C) and the glaze is bubbly. Once done, remove from oven and let the meatloaves rest for 5 minutes.
6. Serve and Enjoy:
Garnish with chopped fresh parsley for a pop of color and flavor. Serve warm with your favorite sides like steamed broccolini or creamy mashed potatoes.
Can I Use Frozen Ground Beef for This Recipe?
Yes, but be sure to fully thaw the ground beef in the refrigerator overnight before mixing. This helps the ingredients combine evenly and ensures even cooking.
Can I Make Mini Meatloaves Ahead of Time?
Absolutely! You can shape and glaze the meatloaves, then cover and refrigerate them for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking straight from the fridge.
How Should I Store Leftovers?
Store leftover mini meatloaves in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven to keep them moist and melty.
What Can I Substitute for Breadcrumbs?
If you don’t have breadcrumbs, crushed crackers, oats, or panko can work well. Make sure to use the same amount to keep the mixture binding properly.