These individual mini meatloaves bring classic comfort food to the table in perfectly portioned servings. A savory blend of ground beef and pork is combined with breadcrumbs, egg, milk, aromatics, and Worcestershire sauce for tender, flavorful results. They bake quickly, making them especially handy for busy weeknight dinners.
Ingredients
- Ground beef
- Ground pork
- Breadcrumbs
- Eggs
- Milk
- Onion, chopped
- Garlic, minced
- Worcestershire sauce
- Salt
- Black pepper
- Fresh parsley, chopped
How to Make
- Preheat the oven. Set the oven to 375°F and allow it to fully heat while you prepare the meatloaf mixture.
- Prepare the baking surface. Lightly spray a muffin tin or baking sheet with cooking oil, or line the baking sheet with parchment paper to help prevent sticking.
- Combine the ingredients. Add the ground beef, ground pork, breadcrumbs, eggs, milk, chopped onion, garlic, Worcestershire sauce, salt, black pepper, and fresh parsley to a large mixing bowl. Gently mix everything together with your hands until evenly combined. Avoid overmixing.
- Shape the meatloaves. Divide the mixture evenly among the muffin cups, or shape it into small oval loaves and arrange them on the prepared baking sheet. Keep the portions similar in size so they cook evenly.
- Add the finishing touch. Brush the tops with a tangy glaze or sprinkle with additional herbs for extra flavor.
- Bake. Place the mini meatloaves in the preheated oven and bake for approximately 20–25 minutes. They are ready when the internal temperature reaches 160°F and the tops are nicely browned.
- Rest before serving. Remove the meatloaves from the oven and let them rest for a few minutes. This helps them hold their shape before serving.
Important Recipe Tips
- Ground turkey or chicken can be used instead of the beef and pork for a lighter variation.
- For a gluten-free version, replace regular breadcrumbs with gluten-free breadcrumbs, crushed gluten-free crackers, or almond flour.
- The mini meatloaves can be prepared up to 24 hours ahead. Cover and refrigerate them until you are ready to bake.
- Fresh thyme, rosemary, or parsley can be used to change up the flavor. Grated Parmesan can also be mixed in for extra richness.
- To freeze cooked meatloaves, let them cool completely, wrap them individually in plastic wrap, and freeze for up to 3 months.
- Serve with creamy mashed potatoes, roasted broccoli, carrots, Brussels sprouts, a small side salad, homemade gravy, or ketchup.
- Store cooked mini meatloaves in sealed containers in the refrigerator for up to 4 days.
- For longer storage, wrap cooled portions individually in plastic wrap and place them in freezer bags for up to 3 months.
- Reheat refrigerated or thawed meatloaves in the microwave for 1–2 minutes, or in a 350°F oven for 10–15 minutes, until the internal temperature reaches 165°F.
Final Thought
These mini meatloaves are a comforting way to enjoy a homemade classic without waiting for a large loaf to cook. Serve each tender portion with creamy potatoes and your favorite vegetables, then settle in for a warm, satisfying dinner everyone can enjoy.
