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Mini Meatloaf - Easy, Juicy, and Weeknight-Friendly

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 1/2 pounds ground beef (80–85% lean)
  • 1 large egg
  • 1/2 cup plain breadcrumbs (or crushed crackers)
  • 1/3 cup milk
  • 1 small onion, grated (about 1/2 cup)
  • 2 cloves garlic, minced
  • 2 tablespoons ketchup
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Dijon or yellow mustard
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika (optional)
  • 1 tablespoon chopped fresh parsley or 1 teaspoon dried (optional)
  • 1/4 cup ketchup
  • 1 tablespoon brown sugar
  • 1 teaspoon Dijon or yellow mustard
  • 1 teaspoon Worcestershire sauce

Method
 

  1. Preheat and prep: Heat the oven to 400°F (200°C). Line a sheet pan with foil and lightly oil it, or use a standard 12-cup muffin tin and spray with cooking spray.
  2. Make the panade: In a large bowl, combine breadcrumbs and milk. Let sit 2–3 minutes to soften. This keeps the meatloaf moist.
  3. Add aromatics: Stir in grated onion, garlic, ketchup, Worcestershire, mustard, salt, pepper, smoked paprika, and parsley.
  4. Mix in the meat: Add ground beef. Use your hands or a fork to gently mix until just combined. Do not overmix or the meatloaves will be tough.
  5. Shape: Divide mixture into 8 equal portions. Shape each into a small oval loaf and place on the sheet pan, or press into 8 muffin cups, leaving a little space at the top.
  6. Glaze: Stir together ketchup, brown sugar, mustard, and Worcestershire. Spoon or brush a generous layer over each mini meatloaf.
  7. Bake: Cook for 18–22 minutes, until the centers reach 160°F (71°C) on an instant-read thermometer. Muffin tin versions may cook a minute or two faster.
  8. Rest and serve: Let rest 5 minutes. Spoon any juices over the tops, then serve with your favorite sides.