Where did meatloaf get such a bad reputation? It’s AMAZING! It’s like a big fluffy meatball or burger without the bun. Comfort food at its finest. What’s not to like? On its own, with ketchup, in a sandwich, with gravy… there are so many possibilities for such a simple supper. And when the meatloaf is made mini, it’s extra amazing. Why?
Not only do mini meatloaves taste amazing, they are also so adorable!They are extremely quick and easy to assemble- with only about 10 minutes of prep time.They can be made in bulk and frozen individually for really easy meals for one or two.Because they are small, they take half the cooking time of traditional meatloaf (only 25 minutes!)Meatloaf is already an inexpensive meal to make, and by making the mini loaves, it’s a little easier to make it go a bit further (and prevent you from going in for too many helpings).You only need 6 ingredients besides salt and pepper!
Have I convinced you yet? Good.
Ingredients and Substitutions
Ground Beef – I recommend 80/20 for the juiciest meatloaf, but lean will work too, as well as ground turkey, ground chicken, or a mix of ground beef and sausage.Onion – I recommend grating it on a box grater for the best results (so no big chunks of onion interrupting the texture).Quick Oats – old fashioned rolled oats can also be used, as well as breadcrumbs if you prefer (see recipe notes below for specifics).Milk – I used whole milk, but you can use lower fat, or plant-based for a dairy free option. I’ve also made this recipe omitting the milk entirely and it still comes out great.EggsKosher Salt and Black PepperSoy Sauce – you can use more salt instead, but the soy sauce adds a little something-something. Use gluten free soy sauce or liquid aminos if necessary.Ketchup – for topping. This is optional. You can also use bbq sauce to top the meatloaf.
How to make mini meatloaves
How to freeze the meatloaves
After you’re done forming the mini meatloafs, you can wrap them tightly in plastic wrap like a burrito and stick them in your freezer. Before baking, make sure the mini meatloaves are fully defrosted. I like to unwrap them when they’re frozen, place on a buttered baking dish or casserole dish, cover with foil, and place in the fridge to defrost. Then I can just top them off with ketchup and stick them in the oven- no unwrapping necessary! For a plastic wrap free option, you can flash freeze freeze the meatloaves on a baking sheet in the freezer for 30 minutes. Then transfer the meatloaves on a larger container or bag and take them out to cook as needed.
Can I make them bigger?
Sure! Form 4 or 6 mini meatloaves instead of 8 for a heartier portion size. Just make sure to cook for a little longer. You can also put them in mini loaf pans instead of a baking sheet. And, you can double the recipe to stock your freezer or feed a crowd. Or, cut it in half if you’re cooking for one or two.
Other easy ground beef recipes
Easy Shepherd’s Pie Easy Baked All-Beef MeatballsSouthwestern Veggie-Packed Turkey Meatloaf.Salisbury Steak with Mushroom GravyGreek Meatballs (Keftedes) with Herb Butter
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