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Mini Meatloaf Recipe (Juicy, Easy, and Perfect for Two)

Sliced glazed mini meatloaf served with creamy mashed potatoes and sautéed green beans on a white plate
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Juicy mini meatloaf with a classic tangy glaze. Comfort food scaled down for two, ready in 45 minutes.

  • Author: George
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 mini meatloaves 1x
  • Category: Main
  • Method: Oven
  • Cuisine: American

Ingredients

Scale

For the meatloaf:

  • 1 tablespoon olive oil (for sautéing onion and garlic)

  • ½ medium onion, small diced (see my how to cut an onion guide)

  • 2 teaspoons minced garlic

  • 1 medium carrot, finely grated

  • 1 pound ground beef (80/20 or 85/15)

  • 1 egg

  • 1 teaspoon Dijon mustard

  • 2 tablespoons ketchup 

  • 1 tablespoon Worcestershire sauce

  • ⅓ cup panko bread crumbs (or substitute crushed crackers — see Tips)

  • ¾ teaspoon kosher salt

  • ¼ teaspoon ground black pepper

For the glaze:

  • 3 tablespoons ketchup

  • 2 teaspoons red wine vinegar

  • 2 teaspoons honey

Instructions

  1. Preheat oven to 375°F. Line a baking sheet with parchment paper.

  2. Heat olive oil in a skillet over medium heat. Sauté onion for 3–4 minutes until softened. Add garlic and cook for 30 seconds. Remove from heat and let cool slightly.

  3. In a large bowl, combine ground beef, onion, garlic, grated carrot, egg, Dijon mustard, 2 tablespoons ketchup, Worcestershire sauce, panko, salt, and pepper. Mix gently until just combined.

  4. Flatten the mixture in the bowl, then divide into 4 equal portions. Shape into free-form mini loaves and place on the prepared baking sheet.

  5. Bake for 18–20 minutes, until nearly cooked through.

  6. While the loaves bake, whisk together 3 tablespoons ketchup, red wine vinegar, and honey for the glaze.

  7. Brush glaze over the loaves, then bake for another 8–10 minutes, until the internal temperature reaches 160°F and the glaze looks set and glossy.

  8. Rest for 5 minutes before serving.

Notes

  • Binder swaps: Panko keeps the loaves light and tender. Butter crackers (like Ritz) add richness but more salt, so reduce the added salt slightly. Saltine crackers work too with no salt adjustment.

  • Free-form vs. muffin tin: Free-form loaves caramelize better on the outside and are easier to clean up. Muffin tins create a gentle steam effect that keeps the interior moist, but they may stick.

  • Storage and reheating: Store cooked loaves in the refrigerator for 3–4 days. Reheat at 325°F for 12–15 minutes. Freeze cooked or raw loaves up to 3 months (see blog post for full details).

  • Serving ideas: Pair with mashed potatoes, sautéed green beans, or a fresh salad for balance.

Find it online: https://www.myeclecticbites.com/mini-meatloaf-recipe/