Mini Meatloaf
User Reviews
5
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Prep Time
15 mins
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Cook Time
40 mins
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Total Time
55 mins
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Servings
4 mini meatloafs
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Calories
359 kcal
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Course
Main Course
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Cuisine
American
Mini Meatloaf
Description
Mini Meatloaf creates four personal loaves packed with a blend of classic savory ingredients. The beef is combined with sautéed onions, bell peppers, and garlic, then mixed with egg, milk, and a combination of ketchup, mustard, BBQ sauce, and Worcestershire sauce, which add depth of flavor and moisture. Crushed Ritz crackers and shredded cheddar cheese provide a tender texture and a creamy, cheesy element throughout the meat mixture. The loaves are formed on a lined baking sheet, brushed with a ketchup-BBQ glaze to form a sticky, flavorful topping, then baked until cooked through.
The finished meatloaf has a tender interior from the milk and egg binding, with a moist profile balanced by the sharpness of cheddar. The glaze caramelizes during baking, offering a slight tang and sweetness on the surface. These mini loaves can be served as individual portions, making them versatile for lunches or smaller dinners.
Practical tips allow doubling the recipe for leftovers or freezing uncooked loaves for future meals. Lining the baking sheet with parchment and placing bread slices beneath the loaves helps absorb grease during cooking. For an alternative presentation, the mixture can be divided into muffin tins for mini meatloaf muffins, which require the same baking time.
Ingredients
- 1 Tablespoon butter
- ¼ cup yellow onion diced
- ¼ cup bell pepper diced
- 1 teaspoon garlic minced
- 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 black pepper
- 1/3 cup Ritz crackers or Italian breadcrumbs, crushed
- ½ cup cheddar cheese shredded
- 1 pound ground beef 85% lean
Glaze:
- ½ cup ketchup plus more for serving
- ½ cup BBQ sauce
Instructions
- 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. It's also great with my one pot garlic butter pasta.
Notes
- To double the recipe, simply double all ingredient amounts; leftovers can be refrigerated or frozen.
- Place a slice of bread under each mini loaf during baking to catch and absorb excess grease.
- Uncooked mini meatloaf can be shaped, covered with plastic wrap, and refrigerated up to 2 days before baking.
- Alternatively, freeze the uncooked loaves and thaw in the fridge overnight before baking.
- For mini meatloaf muffins, divide the mixture into 8 muffin tin cups and bake for 25 minutes; let them rest 5 minutes before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4mini meatloafs
Amount Per Serving
Calories 359 kcal
% Daily Value*
| Calories | 359kcal | 18% |
| Carbohydrates | 25g | 8% |
| Protein | 35g | 70% |
| Fat | 13g | 20% |
| Saturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 128mg | 43% |
| Sodium | 1431mg | 60% |
| Potassium | 570mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin A | 805IU | 16% |
| Vitamin C | 14mg | 16% |
| Calcium | 156mg | 16% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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