Mini Meatloafs
Let’s Chat About Mini Meatloafs
If I’m honest, mini meatloafs weren’t even on my radar until about five years ago. My neighbor Cheryl brought some over after I tried (unsuccessfully) grilling outdoors in November—yeah, not my brightest moment. Ever since, these cute little loaves have kind of become “the thing” my family actually requests. One time I tried to jazz them up by shaping them into tiny footballs for game night—half looked like potatoes, but folks ate them anyway. That’s what counts, right?
Why You’ll Love This Recipe
I make these whenever the kitchen’s already a bit of a mess, because the cleanup is surprisingly manageable. My family goes off their rocker for these, especially since everyone gets their own mini—nobody’s fighting over who gets the burnt edge (although, to be fair, I sorta like the crispy bits). Plus hey, if you can convince a picky eater to call them ‘meat muffins,’ half the battle’s already won. On stressful days, I’ve even mixed the whole thing directly in the baking tray. Sorry, not sorry.
What You’ll Need (Swap Out, If You Want)
- 500g (about 1 lb) ground beef—sometimes I mix in pork or turkey if that’s what’s in the fridge
- 1 small onion, chopped (pre-chopped works; nobody sees it after it’s baked)
- 1/2 cup breadcrumbs—my gran swore by panko but regular’s fine. In a pinch, crushed up crackers work too
- 1 big egg—jumbo, medium, who’s really counting?
- 2-3 tablespoons milk (or water, if you forgot to buy milk… which I have done)
- 2 tablespoons ketchup—BBQ sauce if you’re feeling wild
- 1 teaspoon dried Italian herbs—sometimes I just shake in whatever smells nice
- 1 clove garlic, minced (garlic powder’s okay, just don’t tell my food snob cousin)
- Salt and pepper, like a generous pinch of each
- For topping: more ketchup or even a bit of cheese. Both is, honestly, grand
How to Make These Mini Meatloafs (Don’t Sweat the Small Stuff)
- Preheat your oven to 400°F (or 200°C if you’re feeling metric). Line a baking tray with parchment or just grease a muffin tin. Truthfully: I usually forget and it sticks a little. No big deal.
- In a big bowl, toss in your beef, onion, breadcrumbs, egg, milk, ketchup, herbs, garlic, and salt and pepper. Make yourself a mix that looks slightly questionable, but that’s fine! Use your hands (best way) or a spoon if you’re feeling delicate.
- This is the point where I sneak a bite of the mixture—yes, even raw; you shouldn’t, but I do. Or just trust your nose and call it good.
- Divide into equal portions—usually 8 to 10 mini loaves (or muffin shapes, or let’s be honest, blobs). Plop them onto the tray or into the muffin tin (less fancy, more practical).
- Spoon a little ketchup or BBQ sauce on top. Or both, or a slice of cheese if you’re feeling fancy. I once tried sriracha. That was… strong.
- Bake for about 20-25 minutes, or until they’re nicely brown and cooked through. If you see a little juice leaking out, that’s normal. Just means they’re happy in the oven.
- Let them cool a few minutes before serving. Unless you’re like me and burn your tongue every time, no matter what.
Notes From My Not-So-Perfect Kitchen
- Actually, I find it works better if you mix everything gently—overmixing makes the loaf a bit tough. But sometimes I forget, and they’re still tasty.
- If you want a softer texture, try soaking your breadcrumbs in the milk first; sometimes I remember, sometimes I don’t, and it’s ok either way.
- I think these are slightly tastier the next day. Maybe it’s just me.
Variations I’ve Tried (Not All Were Hits!)
- I swapped in ground chicken once—needed more seasoning, but my cousin liked it.
- Chopped up bell peppers add sweetness, but go easy or the texture gets funky.
- For a cheesy surprise in the middle, I sometimes stick a little cube of cheese inside. Sometimes it melts out… Hardly tragic.
- Once tried cauliflower rice instead of breadcrumbs… Let’s just say: I wouldn’t do that again.
What If You Don’t Have a Muffin Tin?
Honestly, just shape them by hand and put ’em on a lined sheet. I did that for two years until someone gifted me a muffin tin. One time I even baked them in a Pyrex casserole, just squished together like a patchwork quilt. No one’s keeping score.
Storing Leftovers (In Theory…)
Supposedly these last in the fridge for 3-4 days in an airtight container, but honestly, in my house they’re gone in 24 hours. You can freeze them too for those can’t-be-bothered nights. Just don’t forget they’re in there—found a batch once after six months. Still good.
How I Like to Serve ‘Em
I almost always serve these with mashed potatoes (from scratch if I’m feeling energetic, or instant mash when I’m knackered) and peas or whatever green veg isn’t wilting. Sometimes I’ll put them in a bread roll for a meatloaf sandwich—my husband calls it the “game day special.” And of course, a splash more ketchup or brown sauce on the side.
Pro Tips (Learned the Hard Way…)
- I once tried to rush the baking by setting the oven higher—cooked the outsides, insides were sad. Patience, friend!
- If your mix looks too wet, just add more crumbs; too dry, splash a bit more milk. You’ll know—trust yourself.
- Always taste your seasonings in a tiny frying pan before baking (unless you’re feeling brave). Actually… sometimes I just wing it.
FAQ (Because People Really Do Ask Me These…)
- Can I use different ground meat?
- Absolutely! I’ve done beef, pork, turkey, even lamb. Just watch the fat—super lean meats can be a bit dry; adding an extra spoon of milk helps.
- Breadcrumbs—do I really need them?
- Yeah, kinda. But in a pinch, crushed crackers or oats (unsweetened!) work. I once used leftover stuffing mix and, weirdly, it was spot on.
- How about making this gluten-free?
- Sure thing—gluten free breadcrumbs or even almond meal. Texture’s a tiny bit different, but still good.
- Can I freeze them raw?
- You can! Shape them and freeze on a tray. Once solid, shove in a bag. Bake from frozen, just tack on 10 extra minutes.
- What tools do I need?
- Muffin tin’s classic, but not essential. Any baking tray works. If you don’t wanna get your hands messy, grab some gloves, or just use a spoon—but honestly, hands are faster.
If you want more home-cook chat, I’m a huge fan of Budget Bytes’ mini meatloaf version, and I’ve picked up some brilliant tricks form Simply Recipes’ classic meatloaf guide too. Not that I always follow the instructions, but they’re a great starting point!
Oh, and if you ever find yourself out of ketchup, try topping them with chutney or even a little sriracha mixed with mayo—a random late-night revelation that, oddly, worked out!
Ingredients
- 1 lb ground beef
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1 egg
- 1/4 cup finely chopped onion
- 2 tbsp ketchup
- 1 tbsp Worcestershire sauce
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 cup shredded cheddar cheese (optional)
Instructions
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1Preheat the oven to 375°F (190°C). Lightly grease a 12-cup muffin tin.
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2In a large bowl, mix together ground beef, breadcrumbs, milk, egg, chopped onion, ketchup, Worcestershire sauce, salt, and black pepper until just combined.
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3Divide the meat mixture evenly among the muffin cups, pressing gently to fill. Top each with a small spoonful of ketchup, if desired.
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4Bake in the preheated oven for 25-30 minutes, or until the meatloafs are cooked through and the tops are slightly browned.
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5If using cheese, sprinkle shredded cheddar on top of each mini meatloaf during the last 5 minutes of baking.
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6Let cool for a few minutes before removing from the muffin tin. Serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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