Meatloaf is a classic comfort food that has been enjoyed by many families for generations. However, if you're cooking for a small family or just yourself, making a full-size meatloaf can be a daunting task. That's where mini meatloaf comes in! Mini meatloaf is a scaled-down version of the traditional meatloaf that's perfect for smaller households. Today, I'm going to share my experience of making mini meatloaf and guide you on how to make it.
As someone who lives alone, I'm constantly on the lookout for recipes that are easy to make in small portions. One day, as I was browsing through Pinterest, I came across a recipe for mini meatloaf. I've always loved meatloaf, but I've never made it myself, mainly because a full-size meatloaf is too much for one person. So, I decided to give the mini meatloaf a try.
I headed to the grocery store and picked up all the ingredients I needed. As I was mixing the ingredients together, I couldn't help but feel a sense of satisfaction knowing that I was making something delicious from scratch. The smell of the meatloaf cooking in the oven was heavenly, and it made me feel like a real chef in my own kitchen.
When the mini meatloaf finally came out of the oven, I couldn't wait to try them. They looked perfect, with a beautiful brown crust on the outside and a juicy center. I took a bite, and it was love at first taste. The flavors were rich and savory, with a hint of sweetness from the ketchup and Worcestershire sauce.
Since then, mini meatloaf has become a regular in my meal rotation. I love that I can make a batch on Sunday and have leftovers for the next few days. I've even started experimenting with different seasonings and toppings to mix things up. Making mini meatloaf has been a game-changer for me. It's a delicious, easy-to-make meal that's perfect for anyone cooking for one or two people. Plus, it's a great way to indulge in classic comfort food without having to make too much.
- 1 lb. ground beef (or ground turkey)
- ½ cup breadcrumbs
- ¼ cup diced onion
- ¼ cup diced bell pepper
- 1 egg
- ¼ cup ketchup
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
How To Make It:
- Preheat your oven to 375°F.
- In a large bowl, combine all of the ingredients and mix well.
- Divide the mixture into six equal parts and shape them into mini meatloaf.
- Place the mini meatloaf on a baking sheet and bake for 25-30 minutes, or until they are cooked through.
- Once cooked, remove the mini meatloaf from the oven and let them rest for a few minutes before serving.
How to Store It:
If you have any leftover mini meatloaf, you can store them in an airtight container in the refrigerator for up to three days. Alternatively, you can freeze them for up to three months.
How to Reheat It:
To reheat mini meatloaf, preheat your oven to 350°F. Place the mini meatloaf on a baking sheet and bake for 10-12 minutes or until they are heated through.
Tips to Make It More Delicious:
Use different ground meats such as pork, lamb, or chicken to add variety to the flavor.
Add cheese to the mixture for a gooey surprise in the middle.
Use different seasonings to adjust the taste according to your liking.
Add a glaze on top for extra flavors, such as BBQ sauce or a mixture of ketchup and brown sugar.
Can I use a different type of meat?
Yes, you can use any type of ground meat you like.
Can I make the mini meatloaf ahead of time?
Yes, you can make the mini meatloaf ahead of time and store them in the refrigerator or freezer until you're ready to cook them.
Can I make mini meatloaf in a muffin tin?
Yes, you can make mini meatloaf in a muffin tin for individual servings.
Mini meatloaf is a fantastic alternative to traditional meatloaf, especially if you're cooking for a smaller family. It's easy to make, customizable, and delicious. Plus, it's a great way to use up any leftovers you have in the fridge. I hope this guide has been helpful in making your own mini meatloaf.
- 1 Tablespoon butter
- ¼ cup yellow onion, diced
- ¼ cup bell pepper, diced
- 1 teaspoon minced garlic
- 1 egg
- ⅓ cup milk
- 1 teaspoon yellow mustard
- 1 teaspoon ketchup
- 1 teaspoon BBQ Sauce
- ½ Tablespoon Worcestershire sauce
- ½ teaspoon salt
- ¼ teaspoon pepper
- ⅓ cup crushed Ritz, or Italian breadcrumbs
- ½ cup cheddar cheese
- 1 pound ground beef
- ½ cup ketchup, plus more for serving
- ½ cup BBQ Sauce
- Preheat the oven to 350 degrees.
- Sauté the vegetables: Melt the butter in a small saucepan over medium heat. Sauté the onions and peppers for 4 minutes. Add the garlic and sauté for 1 more minute. Remove and let cool.
- Combine Wet ingredients: Whisk together the egg, milk, mustard, ketchup, BBQ Sauce, Worcestershire sauce, cheese, salt, and pepper in a large bowl.
- Add remaining ingredients: Stir in the Ritz crackers, then add the cooled onions/peppers/garlic. Add the ground beef and gently mix until just combined. Don’t overwork the meat or it will become tough.
- Form into loaves: Divide the meat mixture into 4 equal parts and mold them into 5-inch loaves. Place on a parchment paper lined baking sheet (preferably a sheet that has raised edges to avoid overflow from drippings.) Combine the glaze ingredients and brush half of it over the meatloaf.
- Bake Once/Remove Grease: Bake for 25 minutes and carefully remove it from the oven, there will be grease to remove. To do this, carefully transfer each meatloaf to a new parchment paper lined baking sheet using a spatula. OR, transfer to a plate and replace the original baking sheet with new parchment paper. (See PRO tips in notes section for an alternative method of handling the grease.)
- Bake Twice: Brush remaining glaze on top of the meatloaf. Bake for 15 more minutes, the internal temperature should be 160 degrees.
- Serve: I like to brush a little more ketchup on top prior to serving. Serve with mashed potatoes and roasted green beans or roasted carrots.
Doubling the Recipe:This recipe is easy to double in case you’d like to have a second helping or leftovers to refrigerate or freeze:
- Tap or hover over the number of servings at the top of the recipe card and slide the lever right to increase the number of servings. The ingredient quantities will automatically update.
PRO TIP: A trick for catching the grease:
- Place fresh bread underneath each loaf to absorb the grease as it cooks.
- Mold meatloaf as instructed, cover with saran wrap and store in the refrigerator for up to 2 days, then bake as outlined.
- You can also freeze the uncooked meatloaf. Let it thaw in the fridge overnight when ready to serve and bake as outlined.
- If preferred, the meat mixture can be added to 8 muffin tins.
- Bake for a total of 25 minutes.
- Let them rest for 5 minutes in the muffin tins prior to serving.