Mini Meatloaf Recipe
This mini meatloaf recipe bakes up in a fraction of the time of a traditional loaf, delivering all the cozy comfort of a Sunday supper on even the busiest weeknight.
Ingredients
Meatloaf
- 1 pound 80%-90% ground beef , or ground turkey or 1/2 pound ground pork and 1/2 pound ground beef
- ¼ cup panko breadcrumbs
- 2 ½ Tablespoons beef broth , or milk
- 1 large egg , whisked
- 1 ½ Tablespoons finely chopped fresh parsley
- 1 Tablespoon Worcestershire sauce
- 1 Tablespoon ketchup
- ½ + ⅛ teaspoon Kosher salt
- ⅛ teaspoon ground black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
Glaze
- ⅓ cup ketchup or BBQ sauce , you could mix half and half
- 1 ½ Tablespoons light brown sugar
Instructions
- Preheat the oven to 375°F. Line a baking dish with foil. Lightly spray with non-stick spray and set aside.
- In a large bowl, mix 1 pound beef, 1/4 cup breadcrumbs, 2 1/2 Tablespoons broth, 1 egg, 1 1/2 Tablespoons parsley, 1 Tablespoon Worcestershire sauce, 1 Tablespoon ketchup, 1/2 + 1/8 teaspoon salt, 1/8 teaspoon pepper, 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder until just combined. Add a 1/2 teaspoon more broth if mixture seems dry. Don't overmix or the meat won't be as tender.
- Form meatloaf mixture into two equal sized loaves and place in prepared baking dish.
- In a small bowl, mix together the ketchup and/or BBQ sauce and brown sugar. Pour over the top of the meatloaf. Add pepper on top, if desired.
- Bake 45 minutes, or until a meat thermometer reaches 160°F. Let rest 10 minutes before cutting into slices and serving.
Notes
Tip: If the mixture seems dry, add another teaspoon broth or milk.
Substitutions: You can swap fresh onion and garlic (1/2 cup chopped onion and 2 garlic cloves, minced) for the onion powder and garlic powder, but sauté first with a little olive oil before adding to the meat.
If you prefer a little heat, add in a pinch of red pepper flakes to the meat or a few dashes of chili sauce or sriracha to the meatloaf sauce.
Make-ahead: You can easily prep this recipe ahead of time. Simply combine the meat mixture in a bowl and cover with plastic wrap. You can also mix together the glaze in advance too. Then store both in the refrigerator until using. Right before baking, shape the meatloaf and add the glaze.
Freeze: I recommend freezing the mini loaves before cooking. Form into a loaves wrap tightly with saran wrap. Store in freezer 2 to 3 months. To thaw, place in fridge overnight. Bake at 375°F for 45 minutes.
Storage: Leftover meatloaf is so good, and will keep when wrapped in aluminum foil or kept in an airtight container in the refrigerator up to 3 days.
Nutrition
Calories: 737kcal, Carbohydrates: 30g, Protein: 44g, Fat: 48g, Saturated Fat: 18g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 21g, Trans Fat: 3g, Cholesterol: 254mg, Sodium: 1584mg, Potassium: 917mg, Fiber: 1g, Sugar: 20g, Vitamin A: 639IU, Vitamin C: 7mg, Calcium: 101mg, Iron: 6mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
