A glazed mini meatloaf is served on a white plate with a side of mashed potatoes and a second meatloaf.

Looking for a dinner that’s big on flavor but mini in size? Look no further than this mini meatloaf recipe! These cute and delicious portions are a perfect way to enjoy all the comforting goodness of classic meatloaf in a convenient, single-serving form. Let’s get cooking!

A glazed mini meatloaf topped with mashed potatoes rests on a plate, a second mini meatloaf beside it.

The secret to juicy meatloaf

The secret to achieving a perfectly moist meatloaf is all about the balance of ingredients and cooking techniques. To keep these meatloaves moist, we use a combination of lean ground meat (turkey) and slightly fattier cuts. Ground beef with a lean-to-fat ratio of 85/15 or 80/20 is an excellent choice. Incorporating finely chopped vegetables like onions and bell peppers not only adds flavor but also contributes to the overall moisture of the meatloaf. 

Protip: Make a full-sized loaf!

Want a regular loaf-sized meatloaf? This is the best meatloaf for that occasion (and it also makes great meatloaf sandwiches)!

What do I need to make this mini meatloaf recipe?

For the meatloaf itself, you’ll need:

  • Ground beef or ground chuck
  • Ground turkey
  • Breadcrumbs
  • Eggs
  • White or yellow onion
  • Green bell pepper
  • Chili powder
  • Worcestershire sauce
  • Prepared mashed potatoes. These are optional but highly recommended.

We also like to brush our meatloaf with a ketchup glaze, which you’ll make with ketchup, mustard, brown sugar, and a little more chili powder.

Protip: Keep it firm and juicy!

We use a mixture of beef and turkey because it gives you the best of both worlds—the beef adds flavor and juiciness, while the turkey gives the meatloaf a little more structure.

An offset spatula lifts an individual meatloaf out of a muffin tin.

How to make mini meatloaf

  1. Preheat oven to 350°F. Whisk up the ketchup glaze and set aside.
  2. Mix all the meatloaf ingredients together. Your best bet is going to be to mix everything with clean, bare hands. We know, it isn’t glamorous—but it really is the most effective way to get everything incorporated.
  3. Shape the meat mixture into 12 evenly-sized patties. They should be about the size of a small crab cake, and fit right into a muffin pan.
  4. Use a small spatula to brush the glaze over the meatloaf. Bake for 30-35 minutes, or until the inside of the meatloaf registers 165°F.
  5. Allow to cool for 10-15 minutes before removing the mini meatloaves from the muffin pan. Top with mashed potatoes, if you’re using them.

How long do I need to bake mini meatloaves at 350°F?

The beauty of mini meatloaves lies in their quicker cooking time compared to traditional meatloaf. When baking your mini marvels at 350°F (175°C), they usually require around 30 to 35 minutes to cook to perfection. This shorter bake time ensures that your mini meatloaves are cooked through while retaining their juiciness and flavor.

A bite of mini meatloaf rests on a fork alongside two mini meatloaves.

What’s the deal with the mashed potatoes?

No meatloaf experience is complete without a side of creamy mashed potatoes. The smooth, buttery goodness of mashed potatoes complements the savory flavors of the meatloaf, creating a meal that’s both comforting and satisfying. 

We wanted these meatloaves to be extra cute, so we used a piping bag to add a little swirl of mashed potatoes to the top of each mini meatloaf. They look like little savory cupcakes!

Protip: Make your own piping bag!

No piping bag? No problem! Cut the corner off a gallon zip-top bag for your own DIY piping bag.

A fork holds a bite of mini meatloaf topped with mashed potatoes on a plate with two mini loaves.

How do I make sure my mini meatloaf doesn’t stick to the pan?

This shouldn’t be much of a problem—the beef and the eggs provide enough fat that the mini meatloaves won’t stick to the pan!

Mini meatloaves are a delightful twist on the classic comfort food, offering convenience without compromising on flavor. With a balanced blend of ingredients and careful baking, you’ll be treated to juicy, flavorful bites that are perfect for any occasion. Enjoy!

Want more easy ground beef dinner recipes like this one?

A glazed mini meatloaf is served on a white plate with a side of mashed potatoes and a second meatloaf.

Mini Meatloaf Recipe

Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

Don't let these little guys fool you—they may be baked in a muffin tin, but they are full of savory flavor. Try this mini meatloaf recipe, complete with mashed potato topping.

Ingredients

For the Glaze:

  • 3/4 cup ketchup
  • 2 tablespoons mustard
  • 2 tablespoons brown sugar
  • 1/2 teaspoon chili powder

For the Meatloaves:

  • 1 pound ground chuck or 85% ground beef
  • 1 pound ground turkey
  • 1 cup bread crumbs (gluten-free works great)
  • 2 eggs
  • 1/3 cup minced white or yellow onion
  • 1/3 cup minced green bell pepper
  • 2 teaspoons chili powder
  • 2 tablespoons Worcestershire sauce
  • Prepared mashed potatoes, optional
  • Minced parsley, optional, for garnish

Instructions

  1. Preheat oven to 350°F.
  2. Whisk all glaze ingredients together in a small bowl and set aside.
  3. Mix all meatloaf ingredients together. You can try using a wooden spoon, but the best tools for mixing meatloaf will always be clean hands.
  4. Form the meatloaf mixture into 12 thick patties the size of your muffin tin compartments (similar to the shape of small crab cakes). Place the patties into an ungreased muffin tin.
  5. Evenly spread the glaze over the top of each mini meatloaf, using a small spatula to make sure the glaze covers the entire top surface.
  6. Bake in the preheated oven uncovered for 30-35 minutes until cooked through. The inside of the mini meatloaves should read 165°F on an instant-read thermometer.
  7. Allow to cool for 10-15 minutes before removing from the muffin tin.
  8. If you'd like to top the mini meatloaves with mashed potatoes to make meatloaf cupcakes, fill a piping bag or a large zip-top bag with the corner cut off with prepared mashed potatoes. Pipe the mashed potatoes onto the warm meatloaves. Sprinkle with minced parsley for garnish.

Notes

  • The combo of ground beef and ground turkey really helps these meatloaves have a great texture while still having a ton of flavor. You can also use all beef but expect a fattier, less sturdy result. You can sub in all turkey but expect a less flavorful, drier result.
  • Leftovers store well in the fridge for up to 3 days.

Nutrition Information:
Yield: 6 Serving Size: 2 mini meatloaves
Amount Per Serving: Calories: 621Total Fat: 33gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 18gCholesterol: 226mgSodium: 725mgCarbohydrates: 31gFiber: 2gSugar: 14gProtein: 50g

At Wholefully, we believe that good nutrition is about much more than just the numbers on the nutrition facts panel. Please use the above information as only a small part of what helps you decide what foods are nourishing for you.

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33 Comments

  1. Amazing stuff. These were so well-loved in our house that my three-year-old woke up this morning and helped himself to TWO of the leftovers for breakfast before anyone else was even awake. Thanks so much for sharing your recipe!

  2. I am making this meatloaf today. About the glaze is 1/4 cup water necessary? It seems to make a lot of glaze and does all no fit on top of my loaf pan. Seems like too much glaze?? Please answer, am looking forward to having this for dinner tonight..

  3. DO NOT SKIP THE GLAZE! I don’t know what happend but something compelled me to make this recipe thinking that no one in the house would even eat it, I was terribly wrong! So yummy and so so simple! I had no onion so I used onion powder and a orange bell pepper instead but it’s doesn’t even matter because the glaze and all the juices were the highlight of it all! I made little cupcake loaf for quicker cooking and eyeballed the cooking and they came out perfect! As you can tell I’m not a pro chef. What was even better was the left overs. THANK YOU!

  4. I want to try the muffin tins, but how do you deal with the grease that always collects at the bottom of the pan? It’s easy to pour out of a loaf pan, but what about the muffin tins? Thanks!

    1. I made meatloaf cupcakes in a muffin tin yesterday. The grease will collect at the bottom (I used 80% beef so it was expected). I just scooped each one out after piping it with mashed potatoes, and put it on the plate. If you’re going to be serving for a big group, I’d recommend placing each one in an aluminum baking cup after they’re cooked, so people can grab them easily. However, I wouldn’t bake the meat in the aluminum cups because of the grease issue.