Mini Meatloaves with Balsamic Glaze
User Reviews
5
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
6 servings (1 loaf each)
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Calories
461 kcal
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Course
Main Course
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Cuisine
American
Mini Meatloaves with Balsamic Glaze
Description
Mini Meatloaves with Balsamic Glaze start with a mix of ground beef, eggs, onion, panko breadcrumbs, garlic, and fresh parsley, seasoned simply with salt and pepper. The mixture is divided into six individual loaves and placed on a lined baking sheet. Brushing a mixture of ketchup and balsamic vinegar on top before baking creates a glossy, sharp-sweet crust as the meat cooks through at 450 degrees F.
The meatloaves bake for about 25 minutes to an internal temperature of 160 degrees F, ensuring they are cooked yet moist and tender inside. The balsamic glaze adds a bright acidity balancing the savory richness of the beef. Fresh parsley garnish contributes a vibrant note and color contrast.
These mini portions are convenient for portion control and serve well with sides like vegetables or mashed potatoes. They can be stored covered in the refrigerator for several days and reheated easily.
The recipe recommends using solely ground beef here for simplicity but notes traditional meatloaf blends can be substituted. Panko breadcrumbs help keep the loaves tender, but fresh breadcrumbs work too. This dish can be assembled a day ahead and baked when ready.
Ingredients
- 1/2 cup ketchup
- 3 tablespoons balsamic vinegar
- 2 pounds ground beef (see note 1)
- 2 egg
- 1/2 cup onion finely chopped
- 1/2 cup panko breadcrumbs (see note 2)
- 2 cloves garlic minced
- 1 tablespoon parsley plus more for garnish, fresh, minced
- salt freshly ground
- black pepper freshly ground
Instructions
- Adjust rack to upper position and preheat oven to 450 degrees. Line a baking sheet with parchment paper or aluminum foil for easy clean up.
- In a small bowl, combine ketchup and balsamic vinegar. In a large bowl, combine beef, eggs, onion, panko, garlic, parsley, 1 tablespoon of salt, and 1 teaspoon pepper. Mix with hands to combine.
- Divide beef mixture into 6 pieces (about 6 ounces each) and form into 1-inch tall free-standing loaves. Place on prepared baking sheet.
- Brush ketchup mixture over loaves. Bake until the internal temperature reaches 160 degrees, about 25 minutes. Garnish with parsley.
Notes
- This recipe yields six mini meatloaves, each about 6 ounces before cooking.
- The traditional meatloaf mix usually combines ground beef, pork, and veal; this recipe uses just ground beef.
- Panko breadcrumbs add texture, but you can substitute fresh breadcrumbs if preferred.
- Store leftovers covered in the fridge for up to four days and reheat gently before serving.
- You can assemble the meatloaves and glaze a day ahead; store covered in plastic wrap and bring to room temperature before baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings (1 loaf each)
Amount Per Serving
Calories 461 kcal
% Daily Value*
| Serving | 1loaf (6 oz. precooked weight) | |
| Calories | 461kcal | 23% |
| Carbohydrates | 12g | 4% |
| Protein | 29g | 58% |
| Fat | 32g | 49% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 2g | 100% |
| Cholesterol | 162mg | 54% |
| Sodium | 343mg | 14% |
| Potassium | 537mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 238IU | 5% |
| Vitamin C | 3mg | 3% |
| Calcium | 56mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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