Mini Meatloaf Recipe

Easy Oven-Baked Meatloaf for One. This single-serving meatloaf features ground beef, breadcrumbs, and a sweet ketchup-molasses glaze for juicy, flavorful results. Perfect for quick dinners, weeknight meals, or individual portions. Ideal for homemade comfort food, baked meatloaf recipes, and easy single-serving dinners.

Ingredients (US & Metric)

For the Meatloaf:

• 1 tablespoon olive oil
• 2 ounces chopped onions
• 1 clove garlic, minced
• 1 teaspoon dried thyme
• ½ teaspoon kosher salt
• ¼ teaspoon coarsely ground black pepper
• 6 ounces ground beef
• ½ teaspoon Worcestershire sauce
• 1 large egg
• 3 tablespoons breadcrumbs

For the Glaze:

• ¼ cup ketchup
• 1 tablespoon molasses

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Instructions

1. Preheat the oven to 350°F (177°C).
2. In a medium skillet, heat the olive oil over medium heat. Add the chopped onions and cook for about 2 minutes until softened.
3. Add the garlic, dried thyme, salt, and pepper. Cook for another minute, stirring occasionally, then remove from heat and set aside.
4. In a medium bowl, combine the ground beef with the cooked onion mixture, Worcestershire sauce, egg, and breadcrumbs. Mix thoroughly until well combined.
5. Shape the mixture into a small oval and place it in a lightly greased baking dish.
6. Bake in the preheated oven for 30 minutes.
7. Meanwhile, whisk together the ketchup and molasses in a small bowl to make the glaze.
8. Remove the meatloaf from the oven, spoon the glaze over the top, and bake for an additional 15 minutes.
9. Remove from the oven, cover with foil or a plate, and let rest for at least 10 minutes before slicing.

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Why You’ll Love This Recipe

This mini meatloaf is perfectly portioned for one or two servings. It’s juicy, flavorful, and topped with a sweet and tangy glaze that enhances the savory meat. Ideal for quick dinners or meal prep.

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Tips

• Use fresh herbs or a mix of dried herbs for added depth of flavor.
• Letting the meatloaf rest after baking keeps it juicy when sliced.
• Adjust the baking time slightly for thicker or thinner meatloaves.

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Variations and Substitutions

• Meat: Swap ground beef with ground turkey, chicken, or a beef-pork blend.
• Breadcrumbs: Use panko, crushed crackers, or oats for texture variations.
• Glaze: Replace molasses with honey or brown sugar for a different sweetness.

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FAQs

Q: Can I make this ahead of time?
A: Yes, prepare the meatloaf mixture and refrigerate for up to 24 hours before baking.

Q: Can I freeze this mini meatloaf?
A: Yes, bake completely, cool, then wrap and freeze for up to 2 months. Reheat in the oven.

Q: How do I know when it’s done?
A: The internal temperature should reach 160°F (71°C) for fully cooked beef.

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Serving

Serve this mini meatloaf with mashed potatoes, roasted vegetables, or a fresh salad for a complete meal. Leftovers can be used in sandwiches or chopped into salads.