Description
These Mini Meatloaves are a classic comfort food reimagined in individual portions perfect for family dinners or meal prep. Made with seasoned ground beef, breadcrumbs, and a flavorful glaze, they bake to juicy perfection and are delicious served alongside roasted garlic mashed potatoes and tender broccolini.
Ingredients
Meatloaf
- 1 pound 80/20 ground beef
- ¾ cup breadcrumbs
- 2 large eggs, beaten
- ¾ cup whole milk
- 1¼ teaspoons sea salt
- 1 teaspoon Italian seasoning
- ¼ teaspoon freshly cracked black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 3 tablespoons ketchup (for mixing into the meat)
Glaze
- 1 tablespoon ketchup
- 2 tablespoons brown sugar
- 2 teaspoons Worcestershire sauce
- 1 teaspoon water
For Serving (Optional)
- Roasted Garlic Mashed Potatoes
- Broccolini
Instructions
- Preheat the oven: Set your oven to 350°F and place a rack in the center position. Grease a large rimmed sheet pan to prevent the mini meatloaves from sticking.
- Mix the meat and breadcrumbs: In a large bowl, combine the ground beef and breadcrumbs using your hands to evenly distribute the crumbs throughout the meat.
- Make the egg mixture: In a separate medium bowl, whisk together the beaten eggs, whole milk, sea salt, Italian seasoning, freshly cracked black pepper, garlic powder, and onion powder until well combined.
- Combine egg mixture with meat: Pour the egg mixture and 3 tablespoons of ketchup into the meat and breadcrumb mixture. Use your hands to mix everything thoroughly but gently, ensuring all ingredients are incorporated without overworking the meat.
- Prepare the glaze: In a small bowl, mix together the remaining 1 tablespoon ketchup, brown sugar, Worcestershire sauce, and 1 teaspoon water until the glaze is smooth and evenly combined.
- Form mini meatloaves: Shape the meat mixture into six oval loaves about 3 inches wide and 4 inches long. Place them evenly spaced on the prepared sheet pan. Brush each loaf generously with the brown sugar glaze on top.
- Bake: Place the sheet pan in the preheated oven and bake the mini meatloaves for 30 minutes or until the internal temperature reaches 160°F as measured with an instant-read thermometer, ensuring they are fully cooked yet juicy.
- Serve: Remove from the oven and let cool slightly. Serve the mini meatloaves warm, optionally alongside roasted garlic mashed potatoes and steamed or roasted broccolini for a complete meal.
Notes
- You can substitute ground turkey or chicken for a leaner option, but cooking times may vary.
- If you prefer a spicier glaze, add a dash of hot sauce or cayenne pepper to the glaze mixture.
- Make sure not to overmix the meat to keep the meatloaves tender.
- Use a meat thermometer to ensure the meatloaves are safely cooked to 160°F.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
