Mini Meatloaves

Make tender and flavorful mini meatloaves with this easy baked recipe. Ground beef is mixed with onions, garlic, Italian seasoning, and panko breadcrumbs, then baked and topped with a sweet and tangy BBQ glaze. Perfect for weeknight dinners, meal prep, or family gatherings, these individual meatloaves cook quickly and come out juicy every time. Serve with mashed potatoes, roasted vegetables, or a fresh salad for a complete and hearty meal.

Ingredients

For the Mini Meatloaves:

• 1 tablespoon olive oil
• 1½ cups diced yellow onion
• 1 teaspoon minced garlic
• 2 teaspoons Italian seasoning
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons Worcestershire sauce
• 2 tablespoons tomato paste
• 2 large eggs
• ½ cup plain panko breadcrumbs
• ⅓ cup milk
• 2½ pounds ground beef (85–90% lean)
• Chopped fresh parsley or chives, optional for garnish

For the BBQ Glaze:

• ¼ cup ketchup
• ¼ cup BBQ sauce (your favorite brand)
• 1 tablespoon Dijon mustard

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Instructions

1. Preheat the oven to 350°F (175°C). Line a large rimmed baking sheet with foil and lightly coat it with nonstick cooking spray.
2. Cook the aromatics: Heat olive oil in a medium skillet over medium-low heat. Add onions, garlic, Italian seasoning, salt, and pepper. Sauté for 4–5 minutes until onions are soft but not browned. Reduce heat to low, then stir in Worcestershire sauce and tomato paste until fully combined. Remove from heat and let cool slightly.
3. Prepare the meat mixture: In a large bowl, whisk the eggs. Add the panko and milk and mix until combined. Break up the ground beef and add it to the bowl along with the cooled onion mixture. Mix gently with a wooden spoon, finishing by hand—be careful not to overmix, or the meatloaves will be dense.
4. Shape the mini meatloaves: Divide the mixture into 8 equal portions and shape each into a small loaf. Arrange them on the prepared baking sheet. Bake for 20 minutes.
5. Prepare the glaze: While baking, combine ketchup, BBQ sauce, and Dijon mustard in a small bowl.
6. Glaze and finish baking: Remove the pan from the oven and spread the sauce evenly over the top of each mini meatloaf. Return to the oven and bake for an additional 20–25 minutes, or until the internal temperature reaches 165°F (74°C).
7. Serve: Garnish with fresh parsley or chives if desired, and serve warm.

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Why You’ll Love This Recipe

• Perfect portion size: Individual mini loaves are great for families or meal prep.
• Juicy and flavorful: The combination of Worcestershire sauce, tomato paste, and BBQ glaze keeps the meat moist and savory.
• Easy to make: Minimal prep and straightforward steps make this ideal for weeknights or gatherings.

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Tips

• Use a meat thermometer to ensure the meatloaves are fully cooked without drying out.
• Don’t overmix the meat—gentle handling keeps the loaves tender.
• Let the loaves rest a few minutes after baking to redistribute juices.

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Variations and Substitutions

• Meat options: Swap some beef for ground pork or turkey for a different flavor.
• Breadcrumbs: Use regular breadcrumbs, crushed crackers, or gluten-free panko.
• Glaze variations: Try honey mustard or teriyaki sauce instead of BBQ for a new twist.

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FAQs

Q: Can I freeze these mini meatloaves?
A: Yes! Shape and freeze them uncooked, then bake directly from frozen, adding 10–15 extra minutes.

Q: Can I make them ahead of time?
A: Absolutely. Prepare, refrigerate, and bake on the day of serving.

Q: How do I know they’re done?
A: The internal temperature should reach 165°F (74°C).

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Serving

• Serve with mashed potatoes, roasted vegetables, or a fresh salad.
• Individual portions make them perfect for plating with sides for lunch or dinner.

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Suggestions

• Garnish with fresh herbs like parsley or chives for presentation.
• Pair with a tangy coleslaw or baked beans for a complete meal.
• Leftovers work great in sandwiches, wraps, or salad toppings.