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These mini meatloaves pack all the warmth and comfort of a classic meatloaf but in perfectly portioned individual servings. The slightly sweet and tangy glaze adds a lively finish, making each bite both satisfying and flavorful. They cook faster than traditional meatloaf, so you get dinner on the table without the long wait.
I first made these to simplify family dinners on busy nights and they quickly became a go-to recipe everyone asks for. Their manageable size makes meal prep much less daunting.
Ingredients You Need
- Butter: melts down to soften the onions and bell peppers, building a sweet and tender base
- Yellow onion: adds sweetness and works perfectly with the bell pepper's mild crunch; fresh and firm is best
- Bell pepper: lends color and a subtle sweetness, balancing the meat's richness
- Minced garlic: delivers an aromatic punch without overpowering the dish
- Egg: binds everything together, ensuring the meatloaf stays moist and holds its shape
- Milk: keeps the texture tender and prevents dryness
- Yellow mustard and ketchup: create layers of tangy flavor in the glaze
- BBQ sauce: contributes depth and a smoky note in both the mixture and glaze
- Worcestershire sauce: heightens savory umami flavor
- Salt and pepper: season the meatloaf perfectly
- Crushed Ritz crackers: act as tender breadcrumbs, absorbing moisture and helping hold the loaf without stiffness; Italian breadcrumbs can work if preferred
- Shredded cheddar cheese: adds gooey richness inside the loaves
- Lean ground beef: creates a hearty base; choose 85% lean for flavor and moisture balance but leaner options like 90% or turkey can be used too
- Extra ketchup and BBQ sauce: for the glossy glaze on top and additional serving
Detailed Cooking Directions
- Preheat Oven:
- Set your oven to 350 degrees Fahrenheit to get it hot and ready, ensuring even cooking from the start.
- Sauté the Vegetables:
- Melt the butter in a small saucepan over medium heat. Add diced onions and bell peppers, sautéing gently for about 4 minutes until tender and sweet. Stir in the minced garlic and cook for an additional minute. Remove from heat and let the mixture cool to avoid cooking the egg in the next step.
- Combine Wet Ingredients:
- In a large bowl, whisk together the egg, milk, yellow mustard, ketchup, BBQ sauce, Worcestershire sauce, shredded cheddar cheese, salt, and pepper. This mixture brings creaminess, moisture, and plenty of tang and umami to the meatloaf.
- Add Dry Ingredients and Meat:
- Stir in the crushed Ritz crackers, then fold in the cooled sautéed vegetables. Add the ground beef and mix gently just until combined. Overmixing will lead to a tough meatloaf, so handle with care.
- Shape the Meatloaves:
- Divide the meat mixture into four equal portions. Shape each into a 5-inch loaf and place them on a parchment paper-lined baking sheet. It's best to use a baking sheet with raised edges to catch any drippings. Prepare the glaze by combining ketchup and BBQ sauce, then brush half of it over the top of each mini loaf.
- Bake and Remove Grease:
- Bake the meatloaves for 25 minutes. Carefully remove from the oven and transfer each loaf to a new parchment paper-lined baking sheet using a spatula. This step helps you discard the excess grease from the first baking. Alternatively, you can remove the loaves to a plate, replace the original paper, then continue.
- Glaze and Finish Baking:
- Brush the remaining glaze on each meatloaf and return to the oven for an additional 15 minutes. The internal temperature should reach at least 160 degrees Fahrenheit to ensure safe consumption.
- Serve:
- Brush a little extra ketchup on top for presentation and extra flavor right before serving. Pair your mini meatloaves with creamy mashed potatoes and roasted green beans or carrots for a classic comforting meal. They're fabulous alongside garlic butter pasta too.
My absolute favorite part is the glaze that gets brushed twice during baking. It creates a beautiful caramelized crust that balances sweet and tangy notes just right. One time I forgot the second glaze and the meatloaf was good but definitely missed that extra punch.
Smart Storage Tips
Store leftovers in an airtight container and refrigerate for up to three days. Mini meatloaves are perfect for easy lunches or quick dinners. For longer storage, freeze tightly wrapped individual loaves in plastic wrap and then foil. They keep well for up to three months. Reheat gently in the microwave or oven to preserve moisture. A splash of broth or cover with foil prevents drying out.
Ingredient Variations
Try swapping ground beef for ground turkey or chicken to lighten the dish while keeping the flavors intact. Add finely chopped mushrooms or shredded zucchini to sneak in extra veggies without overpowering the texture. Swap cheddar for mozzarella or pepper jack for a different cheese twist. If you want a bit more tang, a handful of crumbled feta is delicious too.
Perfect Pairing Ideas
Mashed potatoes or cauliflower mash provide a creamy base to soak up all the glaze and juices. Roasted green beans, carrots, or sautéed spinach add a fresh and healthy contrast. A crisp side salad with a lemon vinaigrette lightens the meal and adds a refreshing bite.
This recipe has been a staple for cozy family dinners when I need something hearty but not overwhelming. The individual size means everyone gets their perfectly cooked portion and it makes packing lunchboxes a breeze. Don't skip the double glaze—it's the secret that makes these meatloaves truly shine.
Frequently Asked Questions
- → What type of ground meat works best?
An 85% lean ground beef balances flavor and moisture well, but leaner beef or ground turkey/chicken can be used for a lighter option.
- → Why is the meat mixture only gently combined?
Mixing just until combined keeps the meatloaf tender and prevents it from becoming tough or dense.
- → How is the glaze applied during cooking?
The glaze is brushed on before baking and again midway through, giving a rich, slightly sweet coating that caramelizes nicely.
- → What is the best method for handling the grease during baking?
After the first bake, carefully transfer the loaves to fresh parchment, allowing excess grease to drain before applying more glaze and continuing to bake.
- → Can I add a spicy kick to these meatloaves?
Adding red pepper flakes to the mixture provides a subtle heat that complements the tangy glaze perfectly.