Published Date: June 18, 2026 | Last Updated: June 18, 2026
I may be 70 years late on the meatloaf trend, but I love it! Mini Meatloaf is so delicious and easy. Everyone gets their own little meatloaf topped with a delicious, sweet, and sticky glaze.
I’m bringing it back to the last century and am making a classic with a twist. I may be 70 years late on the meatloaf trend, but I love it! Mini Meatloaf is so delicious and easy. Everyone gets their own little meatloaf topped with a delicious, sweet, and sticky glaze. Mini Meatloaf is comfort food at its finest, especially when served alongside mashed potatoes and roasted veggies.
Mini Meatloaf: A Family Favorite
This is one meal my kids keep asking for over and over again. I will happily oblige because this recipe is easy and delicious, too!
This recipe makes six mini meatloaves, so I always double this recipe for my family of 7. We *sometimes* have a little leftover the next day. So if you have a big hungry family like mine, you may want to double this.
This recipe is perfect for a family gathering or Sunday dinner. It’s fun for everyone to get their own personal meatloaf. And you don’t have to slice anything like traditional meatloaf made in a loaf pan. I’d call that a win for everyone.
Ingredients for Mini Meatloaf
Ground Beef
It wouldn’t be meatloaf without ground beef. I’m sure you could substitute another ground meat, but I think beef tastes the best in this recipe.
Onion and Garlic
These aromatics make a great flavor base for this recipe. If you have time, I recommend sautéing the onion in a little olive oil for a few minutes before adding it to the meat mixture. If you don’t have time, adding the onion raw will be just fine too.
Egg and Unseasoned Bread Crumbs
Egg and breadcrumbs help bind the meatloaf mixture together, keeping the mini meatloaves moist and delicious. Don’t skip these ingredients.
Ketchup and Mustard
It wouldn’t be meatloaf without ketchup. I put ketchup and mustard in the meatball mixture to add even more flavor.
Rosemary, Parsley, and Italian Seasoning
I like to add a good amount of dried herbs to this recipe to make sure that it has plenty of flavor.
Salt and Pepper
If you’ve been following me for a while, you know that I love Redmond Real Salt!
I am very picky about salt! I love to use fine sea salt from Redmond Real Salt because it is pure, unprocessed, and contains no fillers, anti-caking agents, additives, or unhealthy pollutants. It’s also full of naturally occurring trace minerals. Redmond Real Salt has been mined from an ancient seabed in central Utah, making it true sea salt!
To make it more cost-effective, I buy in bulk and order a 25 pound bag of salt every few years. I store it in mason jars and it lasts me a few years.
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Worcestershire Sauce
Worcestershire sauce is one of those things that I keep in the fridge for the few recipes that call for it. I usually have to look towards the back, but I always keep it around. It adds an umami, salty flavor that perfectly complements beef.
Grated Parmesan Cheese
I prefer to use fresh grated Parmesan cheese for this recipe. I would avoid using the dried kind that comes in the green plastic container.
How to Make Mini Meatloaf
Make the Meat Mixture
Making the meatloaf is so simple. All you have to do is combine all of the ingredients in a large bowl and mix thoroughly. You can mix with a meat masher, potato masher, spatula, or with your hands. If you hate touching raw meat, get yourself some rubber gloves.
Form the meat mixture into six balls and poke a hole in the top of each ball. You’re creating a little well for all of the delicious sauce!
Make the Mini Meatloaf Glaze
For the mini meatloaf glaze, combine 1/3 cup ketchup, 1 tablespoon brown sugar, and 1 teaspoon apple cider vinegar in a small saucepan over low heat. Heat until the sauce just starts to bubble. Make sure to stir so that it doesn’t burn.
Add a dollop of the glaze to the well you made in each meatball.
Bake
Bake the mini meatloaves at 350ºF for 25 minutes. Serve hot and enjoy!
What to Serve with Mini Meatloaf
I like to serve these mini loaves with mashed potatoes and roasted veggies. You could also serve them with a salad. I love this Apple Bacon Salad.
If you’d like a dinner roll on the side, may I suggest Sage’s Potato Rolls, Classic Dinner Rolls, or Garlic Parmesan Knots? I know you won’t be disappointed.
More Ground Beef Recipes
Slow Cooker Mozzarella Stuffed Meatballs
Happy Cooking!
I hope you love this recipe as much as I do. If you want to follow along on my cooking adventures, follow me on Instagram @AMBERSKITCHEN.
Ingredients
Mini Meatloaf
- 1-1.5 pounds ground beef
- 1/4 large white onion diced (or 1/2 of a small onion) note: sauté the onion first in a little oil if you have time!
- 1-2 cloves garlic minced
- 1 egg
- 1 Tablespoon ketchup
- 1 teaspoon mustard
- 1 Tablespoon fresh chopped rosemary or 1 teaspoon dried
- 1-2 Tablespoons fresh chopped parsley or 2 teaspoons dried
- 1 tsp Italian seasoning
- 1/4 teaspoon salt or salt to taste
- pepper to taste
- 1 teaspoon Worcestershire sauce
- 1/3 cup grated parmesan cheese
- 1/3 cup unseasoned bread crumbs
Glaze
- 1/3 cup ketchup
- 1 Tablespoon brown sugar
- 1 teaspoon apple cider vinegar
Instructions
- Combine all ingredients. Mix together.
- Divide into 6 portions and form into a ball. Make a little indent into the center.
- Place balls on a baking sheet lined with parchment paper.
- Combine glaze ingredients in a saucepan and cook on low until bubbly. Stir so it won’t burn.
- Put a dollop of glaze on the center of each raw meatloaf ball.
- Bake at 350 for 25 minutes. Serve hot. Enjoy!
