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Mini Meatloaf - Comfort Food in a Weeknight-Friendly Size

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 lb (450 g) ground beef (80–85% lean for best juiciness)
  • 1/2 lb (225 g) ground pork or turkey (optional, for flavor or lighter texture)
  • 1/2 cup breadcrumbs (panko or regular)
  • 1/3 cup milk
  • 1 large egg
  • 1 small onion, finely minced
  • 2 cloves garlic, minced
  • 1/3 cup ketchup (plus more for topping)
  • 2 tbsp Worcestershire sauce
  • 1 tsp Dijon or yellow mustard
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp smoked paprika (optional but tasty)
  • 2 tbsp fresh parsley, chopped (or 1 tsp dried)
  • Olive oil or nonstick spray for the pan

Method
 

  1. Prep the oven and pan: Heat oven to 400°F (200°C). Lightly oil a sheet pan or line with parchment. You can also use a muffin tin for tidy portions.
  2. Soak the breadcrumbs: In a large bowl, mix breadcrumbs and milk. Let sit 2–3 minutes until the crumbs absorb the liquid. This keeps the meatloaf tender.
  3. Add the flavor base: Stir in the egg, onion, garlic, 1/3 cup ketchup, Worcestershire, mustard, salt, pepper, paprika, and parsley.
  4. Mix in the meat: Add ground beef and pork (or turkey). Gently mix with your hands or a fork until just combined. Do not overmix or the mini loaves can turn dense.
  5. Shape the minis: Divide into 8 even portions. Form small oval loaves (about the size of a large egg, slightly flattened) and place on the pan, leaving space between.
  6. Top with sauce: Brush a thin layer of ketchup over each loaf for a glossy glaze. You can mix in a little brown sugar and vinegar if you like it tangier.
  7. Bake: Cook 18–22 minutes, until the centers reach 160°F (71°C). If using turkey, aim for 165°F (74°C). They should be browned with a slight glaze.
  8. Rest and serve: Let them sit 5 minutes to reabsorb juices. Serve with mashed potatoes, roasted veggies, or a simple salad.