Mini Meatloaf Recipe
These Mini Meatloaves are tender, flavorful, and packed with hidden veggies for an added nutritious boost. The best upgrade to a classic!
Servings: 12 meatloaves
Cost: $14.57
Equipment
- Regular-sized muffin tin 12 cavities
Ingredients
Meatloaves
- 1 tablespoon olive oil
- 1/2 cup finely diced yellow onion 1 small
- 1/2 cup grated carrot 1 to 2 medium
- 1 cup very finely chopped mushrooms I like Baby Bella
- 1-1/2 teaspoons minced garlic
- Cooking spray
- 1 pound ground beef 90/10
- 1 teaspoon beef bouillon powder
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon pepper
- 1 tablespoon Worcestershire sauce
- 3/4 cup panko breadcrumbs see note 1
- 1/4 cup ketchup see note 2
- 1 large egg
Glaze
- 1/2 cup ketchup
- 2 tablespoons light brown sugar
- 2 tablespoons apple cider vinegar
Instructions
- Peel and grate carrots (on the large holes of a grater). Finely chop mushrooms and onion or pulse in a food processor.
- In a large pan over medium-high heat, add olive oil. Once hot, add onion, garlic, mushrooms, and carrots. Sauté until veggies are tender and liquid has fully evaporated, about 5–7 minutes. Let cool 5–10 minutes in a large bowl.
- Preheat oven to 375°F (190°C) and generously grease a regular-sized muffin tin with cooking spray.
- To the cooled veggies, add all remaining meatloaf ingredients. Mix gently with hands. Avoid overmixing to avoid dense loaves.
- Divide the mixture evenly into the prepared muffin tin. (You’ll use about a packed full 1/4 cup per cavity.) Bake for 15 minutes. Meanwhile, mix glaze ingredients with a pinch of salt and pepper. Glaze meatloaves evenly (use all the glaze) and return to oven for another 15 minutes.
- Rest meatloaves for 5 minutes, then carefully lift out with a fork (use a knife to loosen edges if needed). Enjoy hot!
Video
Notes
Note 1: Panko is a type of Japanese breadcrumb known for its light, airy texture. Typically found next to breadcrumbs in the grocery store. You can swap regular dried breadcrumbs in this recipe, with a slight change in texture.
Note 2: A good ketchup brand makes a world of difference; I love Heinz®!
Storage: Cool and store in an airtight container in the fridge for up to 4 days. Freeze, individually wrapped, for up to 3 months.
Nutrition
Serving: 1serving | Calories: 130kcal | Carbohydrates: 11g | Protein: 9g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 40mg | Sodium: 325mg | Potassium: 245mg | Fiber: 1g | Sugar: 6g | Vitamin A: 837IU | Vitamin C: 2mg | Calcium: 24mg | Iron: 1mg