Mini Meatloaf Recipe: Delicious and Easy to Make


Meatloaf is a classic comfort food that many of us grew up eating. It’s hearty, filling, and satisfying. But sometimes, making a big meatloaf can be overwhelming, especially if you’re cooking for just one or two people. That’s where mini meatloaves come in! This recipe is perfect for those who want all the flavor of traditional meatloaf but in a smaller, more manageable size.



➤ You’ll need :


  • 1 Tablespoon butter
  • ¼ cup yellow onion, diced
  • ¼ cup bell pepper, diced
  • 1 teaspoon minced garlic
  • 1 egg
  • 1/3 cup milk
  • 1 teaspoon yellow mustard
  • 1 teaspoon ketchup
  • 1 teaspoon BBQ Sauce
  • ½ Tablespoon Worcestershire sauce
  • ½ teaspoon salt
  • 1/4 teaspoon pepper
  • 1/3 cup crushed Ritz, or Italian breadcrumbs
  • ½ cup cheddar cheese, shredded
  • 1 pound ground beef, 85% lean


  • ½ cup ketchup, plus more for serving
  • ½ cup BBQ Sauce



➤ Step-by-Step Guide to Making it :



Preheat the oven to 350 degrees.


Sauté the vegetables: Melt the butter in a small saucepan over medium heat. Sauté the onions and peppers for 4 minutes. Add the garlic and sauté for 1 more minute. Remove and let cool.

Combine Wet ingredients: Whisk together the egg, milk, mustard, ketchup, BBQ Sauce, Worcestershire sauce, cheese, salt, and pepper in a large bowl.


Add remaining ingredients: Stir in the Ritz crackers, then add the cooled onions/peppers/garlic. Add the ground beef and gently mix until just combined. Don’t overwork the meat or it will become tough.



Form into loaves: Divide the meat mixture into 4 equal parts and mold them into 5-inch loaves. Place on a parchment paper lined baking sheet (preferably a sheet that has raised edges to avoid overflow from drippings.) Combine the glaze ingredients and brush half of it over the meatloaf.


Bake Once/Remove Grease: Bake for 25 minutes and carefully remove it from the oven, there will be grease to remove. To do this, carefully transfer each meatloaf to a new parchment paper lined baking sheet using a spatula. OR, transfer to a plate and replace the original baking sheet with new parchment paper. (See PRO tips in notes section for an alternative method of handling the grease.)


Bake Twice: Brush remaining glaze on top of the meatloaf. Bake for 15 more minutes, the internal temperature should be 160 degrees.


Serve: I like to brush a little more ketchup on top prior to serving. Serve with mashed potatoes and roasted green beans or roasted carrots.



— Pro Tips:


Use 85% lean ground beef for the best flavor and texture.

Grate the onion and carrot finely to ensure they cook evenly and add moisture to the meatloaf.

Don’t overwork the meat mixture when mixing it together. This can lead to tough, dry meatloaf.

Use a meat thermometer to ensure that the internal temperature of the meatloaf reaches 160°F.

Let the mini meatloaves cool for a few minutes before serving. This will help them hold their shape and prevent them from falling apart.




— Nutrition Information:


Each mini meatloaf contains approximately 350 calories, 20 grams of fat, 17 grams of carbohydrates, and 23 grams of protein. This recipe is a good source of protein and calcium, but it is also high in fat and sodium. To make it healthier, you can use leaner ground beef or substitute ground turkey or chicken for the beef. You can also use low-sodium ketchup or reduce the amount of salt in the recipe. Serve with a side of roasted vegetables or a salad to add more fiber and nutrients to your meal.


In conclusion, mini meatloaves are a delicious and easy-to-make meal that’s perfect for a quick weeknight dinner. This recipe is customizable and can be adjusted to suit your preferences. With a few simple ingredients and some pro tips, you can create a tasty, satisfying meal that’s sure to please everyone at the table.




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