Mini Meatloaf
Mini Meatloaf brings a cozy, nostalgic comfort to your dinner table in pint-sized loaves, perfect for busy weeknights or special gatherings.
Ingredients
Meat and Base Ingredients
- 1.5 pounds ground beef (or ground turkey for a lighter, healthy option)
- 1 cup fresh breadcrumbs (or panko for extra crunch)
- 0.5 cup milk (or unsweetened almond milk for dairy-free)
- 1 large egg, beaten
- 0.5 cup finely chopped onion sweet onion adds a mellow flavor
- 0.5 cup grated carrot adds moisture and a subtle sweetness
- 2 cloves garlic, minced
Flavoring Ingredients
- 0.25 cup ketchup, plus more for glazing (or tomato paste mixed with a teaspoon of vinegar)
- 2 tablespoons Worcestershire sauce (or soy sauce as a salty substitute)
- 1 teaspoon Dijon mustard (or yellow mustard for a milder tang)
- 1 teaspoon dried oregano
- 0.5 teaspoon smoked paprika adds a warm, smoky note
- to taste Salt and freshly ground black pepper
- 0.25 cup nutritional yeast optional—adds cheesy flavor without dairy
Substitutions and Variations
- Use gluten-free breadcrumbs for a gluten-free mini meatloaf, or swap ground beef for a plant-based ground meat alternative for a vegetarian twist.
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and lightly grease a muffin tin or line it with silicone cups.
- In a large bowl, combine the breadcrumbs and milk. Let them soak for 2 minutes.
- Add the beaten egg, chopped onion, grated carrot, minced garlic, ketchup, Worcestershire sauce, mustard, oregano, smoked paprika, salt, and pepper. Mix gently until everything is evenly incorporated.
- Fold in the ground meat and combine until just mixed.
- Scoop the mixture into the prepared muffin cups, pressing gently to shape mini loaves. Smooth the tops and brush each with a thin layer of ketchup for a glossy glaze.
Cooking
- Bake for 25–30 minutes, until the internal temperature reaches 160°F (71°C) for beef or as recommended for your chosen protein.
- Let the mini meatloaves rest for 5 minutes before removing them from the tin.
Serving
- Serve warm with extra ketchup or a tangy glaze.
Notes
These mini loaves are customizable and can easily be made gluten-free or dairy-free. Serve with creamy mashed potatoes, buttered green beans, or a crisp salad.