Mini Meatloaf

Mini Meatloaf – Anything that is mini-sized is cute, don’t you think? In cooking, making miniature versions of foods is also a great way to keep portions in check. As an added bonus, it often speeds up the cooking time.

Mini Meatloaf


mini meatloaf turkey
Turkey by

A home cooking timeless gets an upgrade with these mini meatloaves that are made with ground turkey that’s seasoned with spinach, carrot and a tasty turkey gravy. The mix provides fantastic taste to the meat and makes sure damp and tasty little meatloaves that make sure to be a struck with kids, and the grownups too!


  • 1 1/2 pounds ground turkey or chicken
  • 1cup Italian experienced bread crumbs
  • 1package (10 ounces) sliced frozen spinach, defrosted and well drained pipes
  • 1medium carrot, peeled and grated (about 1/2 cup)
  • 1egg, beaten
  • 1carton (18.3 ounces) Swanson Turkey Gravy


  1. Set the oven to 425 ° F
  2. Thoroughly blend the turkey, bread crumbs, spinach, carrot, egg and 1/4 cup gravy in a big bowl
  3. Season the turkey mix as wanted
  4. Forming into 6 mini meatloaves
  5. Location the mini meatloaves into a 13x9x2-inch baking meal
  6. Put the staying gravy over the meatloaves
  7. Bake for 25 minutes or up until the meatloaves are prepared through

Tips: Serve with roasted potatoes.


mini meatloaf muffins
Muffins by


  • 2 pounds additional lean hamburger (7% fat or less)
  • 3/4 cup fast cooking oats
  • 4 egg whites
  • 3/4 cup diced tomatoes with juice
  • 1/3 cup catsup
  • 1 ounce envelope of dry Lipton Onion Soup mix
  • 1/2 cup sliced green pepper (optional)
  • Additional catsup for brushing on top (optional)


  1. Preheat oven to 350F degrees
  2. In a big bowl, blend all ingredients, other than the additional catsup, and blend well
  3. Divide the mix into 8 even parts and form these into balls. Gently push the balls into 8 cups of a basic 12-cup muffin tin
  4. Brush the tops of the “muffins” with catsup, if wanted
  5. Bake revealed for 25 to 30 minutes or up until the tops have actually browned and the meat loaves have actually prepared through
  6. Eliminate from the oven and serve

Keep in mind: These muffins can be prepared, cooled and after that covered in foil and put in the freezer for a future fast and simple supper

Mini Meatloaf Kraft

Meatloaf, satisfy tacos: the traditional hamburger supper preferred integrated with tomato salsa and melty cheese. Among these minis has your name on it.


  • 1 pound. Lean Ground Beef
  • 1/2 C Finely Chopped Onions
  • 1 Egg
  • 12 Saltine Crackers, carefully crushed (about 1/2 C)
  • 1 1/2 C KRAFT Mexican Style Finely Shredded Four Cheese, divided
  • 1 C TACO BELL Thick & Chunky Salsa, divided


  1. Heat oven to 400ºF
  2. Mix initially 4 ingredients with 1 C cheese and 1/2 C salsa
  3. Press into 12 muffin cups sprayed with cooking spray
  4. Utilize back of spoon to make imprint in center of each
  5. Location muffin pan on foil-covered flat pan
  6. Bake 20 to 25 minutes or up until meatloaves are done (160 ° F)
  7. Leading with staying salsa and cheese; bake 3 minutes or up until cheese is melted

Keep in mind: Serve with a combined green salad and piece of entire wheat bread to complete the meal

With Cheese

mini meatloaf with cheese
With cheese by

These mini cheese packed meatloaf cups are best for a household supper that everybody is sure to like, and they will not even see the additional veggies blended in since they’ll be so wowed by the tasty taste and tacky!


  • 1-2 big carrots, carefully sliced
  • 1 little onion, carefully sliced or grated
  • 1 stalk celery, carefully sliced
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon butter
  • 2 garlic cloves, pushed
  • 1 cup Italian design breadcrumbs
  • 1.75 -2 pounds. lean hamburger
  • 1/4 cup milk
  • 1/2 cup sour cream
  • 4 oz. monterey/colby cheese, cut into 12 cubes

For the glaze

  • 3 tablespoons catsup
  • 1 tablespoon Worcestershire sauce
  • 1 1/2 tablespoons water


  1. Preheat oven to 350
  2. Cover a muffin pan with cooking spray
  3. In a medium fry pan on high heat integrate carrots, onion, celery, carrots, salt, pepper and butter
  4. Cook, stirring sometimes for 5 minutes then lower heat to low and include the garlic and cook for an extra 2 minutes. Get rid of from heat
  5. In a big bowl integrate Italian bread crumbs, hamburger, milk, sour cream and contents of the pan (carrots, celery and onion mix) and stir well (I typically simply utilize tidy hands to integrate.)
  6. Scoop 1-2 spoonfuls of the meatloaf mix and press into a cup in the muffin pan and press down in the.
  7. Fill all cups midway with the meatloaf mix, then put a little cube of cheese in the center of each up and scoop another 1-2 spoonfuls of meatloaf mix and press it on top of the cheese
  8. In a little bowl make the glaze by integrating catsup, worchestershire sauce and water. Brush it on top of each of the meatloafs
  9. Location muffin pan on top of a rimmed baking sheet and bake for 30 minutes
  10. Get rid of from oven and permit to cool for 5 minutes prior to serving, then take pleasure in

Mini Meatloaf Wrapped in Bacon

mini meatloaf wrapped in bacon
Wrapped in bacon by

This bacon covered meatloaf meal is so excellent. The filling is wet from the bacon in the filling and the exterior is crispy from the bacon that covers the meatloaf.


  • 1 pounds additional lean hamburger
  • 1/2 pounds bacon cut into little portions (non-thick cut works best)
  • 8 more strips of bacon
  • 1/4 cup coconut milk
  • 2 cloves of garlic minced
  • 1/3 cup fresh chives minced
  • Fresh parsley sliced for garnish
  • Pepper to taste


  1. Pre-heat the oven to 400 F
  2. In a big bowl mix together the beef, bacon pieces, coconut milk, garlic and chives
  3. Mix well till whatever binds together. Season with pepper
  4. Line the muffin tin holes with the bacon pieces
  5. Fill the holes with the beef mix
  6. Bake in the oven for 25-30 minutes
  7. Garnish with fresh parsley and serve

Mini Meatloaf Recipe with Oats

mini meatloaf recipe with oats
With oats by

Filled with cheese and topped with a traditional glaze, this Meatloaf Recipe is a struck with both kids and grownups. The mini size is ideal for portioning and makes excellent leftovers!


  • 3/4 cup milk
  • 1 egg
  • 1 cup shredded cheddar cheese
  • 1/2 cup fast cooking oats
  • 1/2 cup plain breadcrumbs
  • 1/2 cup sliced onion
  • 1 teaspoon salt
  • 1 pound lean hamburger
  • 2/3 cup catsup
  • 1/2 cup loaded light brown sugar
  • 1 1/2 teaspoons ready yellow mustard


  1. Pre-heat the oven to 350ºF
  2. Grease a 9 × 13-inch baking meal
  3. In a big bowl, beat together the milk and egg
  4. Stir in the cheese, oats, breadcrumbs, onion and salt
  5. Include the hamburger and carefully mix, simply till integrated
  6. The mix will be a little damp, however ought to hold together. If it is too damp, include more breadcrumbs
  7. Divide the mix into 8 equivalent parts and form into mini loaves. Put them in the ready baking meal
  8. In a little bowl, blend the catsup, brown sugar and mustard together. Spoon the sauce over the loaves
  9. Bake discovered till the meat is no longer pink and is prepared through, about 45 minutes

Mini Meatloaf and Mashed Potato Cupcakes

mini meatloaf and mashed potato cupcakes
Mini meatloaf and mashed potato cupcakes by

Meatloaf Cupcakes with Mashed Potato Icing are FUN, definitely tasty and are loaded with healthy ingredients like oatmeal, cheese and spinach too!


  • 1 egg gently beaten
  • 1/2 cup oatmeal or breadcrumbs
  • 1/2 cup onion diced
  • 1/2 cup catsup plus additional for the leading if wanted
  • 1 cup mozzarella cheese shredded
  • 1/2 cup Parmesan cheese
  • 1/2 cup spinach sliced, drained pipes, excess water extracted with a paper towel
  • 2 Tablespoons pine nuts
  • 1 pound lean hamburger
  • 4 cups Prepared Mashed Potatoes


  1. Preheat oven to 350F
  2. Include all of the ingredients other than for the hamburger and mashed potatoes to a big bowl and blend well
  3. Include hamburger and blend simply till integrated
  4. Part about a 1/4 cup of the meatloaf mix into the compartments of a muffin pan
  5. Bake revealed for about 25 minutes or till the internal temperature level reaches 165 degrees Fahrenheit
  6. Get rid of from oven and permit to cool for about 5 minutes
  7. Utilize a knife to frost each meatloaf cupcake with the ready mashed potatoes

For Baby

mini meatloaf for baby
For baby by

Nutritious, easy-to-make meal, merely blend all ingredients together and appear the oven! Appropriate from 11 months.


  • 500g beef mince
  • 1 carrot, grated
  • 2 tablespoon tomato puree
  • 120g breadcrumb
  • 1 egg, beaten
  • 1 onion, sliced
  • 0.5 apple, grated
  • 0.5 tsp paprika
  • 0.5 tsp oregano


  1. Grease the sides of a 900g loaf tin and line the bottom with baking parchment
  2. Location all the ingredients into a big bowl and mix completely
  3. Include the mix to the loaf tin and flatten down with back of a spoon
  4. Cover the top of the loaf with baking parchment and bake at 180C/350F/Gas mark 4 for one hour 30 minutes or up until the loaf is prepared through
  5. Eliminate the paper on top of the loaf around 20 minutes prior to completion of the cooking time


mini meatloaf keto
Mini meatloaf keto by

I enjoy these keto meatloaf muffins, or meatloaf cupcakes, for a wide variety of factors. Low carbohydrate meatloaf is among my healthy home cooking go-to’s, specifically this time of the year.


  • Non-stick cooking spray
  • 2 Tbsp additional virgin olive oil
  • 1 1/2 pounds
  • hamburger 80 %. 1/4 cup yellow onion carefully sliced
  • 1 big celery stalk carefully sliced
  • 3 big eggs
  • 2 Tbsp coconut flour
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 Tbsp tomato paste
  • 2 tsp Italian flavoring
  • 1 tsp dried rosemary leaves carefully sliced
  • 1/2 tsp smoked paprika
  • salt and black pepper to taste
  • 3/4 cup Colby Jack cheese shredded


  1. Preheat oven to 375 ° F and spray muffin tin with non-stick cooking spray
  2. In a big bowl, completely integrate all ingredients together with your hands, other than for the shredded cheese
  3. Divide beef mix into 12 equal-sized parts and location into ready muffin tins
  4. Location in pre-heated oven for 20-25 minutes, or up until the meat is prepared through
  5. Get rid of from oven and thoroughly drain excess wetness off the top of each muffin by carefully tipping the tray over a big bowl to be disposed of
  6. Soak up excess liquid off top of muffin tin with a paper towel and leading each muffin with shredded cheese
  7. Go back to oven for 5 minutes, or till cheese is melted and begins to turn golden brown
  8. Get rid of from oven and let cool for a number of minutes prior to getting rid of muffins from tin. Serve instantly or freeze for later usage

On the Grill

mini meatloaf on the grill
On the grill by

This ideal meatloaf is simple to make on the grill so you can keep your oven off throughout the hot days! The tastes are smoky and tasty! Great served with a basic salad or sliced and made into sandwiches!


  • 2 pounds O Organics Ground Beef
  • 1 big Open Nature egg
  • 1/2 cup breadcrumbs
  • 1 cup diced white onion
  • 1/3 cup diced carrot
  • 1/2 cup diced red pepper
  • 3 cloves garlic, minced
  • 1 tsp chili powder
  • 1 tsp dried thyme
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • canola oil, for grill

Meatloaf Glaze

  • 1 cup BBQ sauce
  • 1/4 cup honey
  • 1 Tbsp hot sauce


  1. Preheat grill to medium heat and prepare one area of your grill for low indirect heat. In a big bowl, mix together all meatloaf ingredients
  2. Utilize your hands to blend them well. Press the meatloaf mix into a 9 × 5 loaf pan
  3. Tidy and oil your grill (utilize a paper towel dipped in canola or grease to rub on the grill grates). Invert the 9 × 5 loaf pan on the grill over medium heat. Let the meatloaf cook for 6-7 minutes up until it’s sizzling and has grill marks
  4. Meatloaf needs to be freeform standing at this point. Turn meatloaf and grill for 5 minutes on each side to get grill marks on all sides.
  5. After barbecuing on all sides, relocation meatloaf to indirect heat barbecuing location
  6. Cover grill and grill meatloaf for another 30-40 minutes up until it reaches an internal temperature level of 160º F
  7. Turn the meatloaf every 10-15 minutes to prevent burning on one side. Throughout the last 5 minutes of barbecuing, brush it with glaze
  8. Let meatloaf rest for 10 minutes prior to slicing and serving. Serve with additional glaze on the side

Mini Meatloaves

Those are just a few of the benefits of these mini meatloaves. Cooked in a muffin tin, they come together in less than half the time of a traditional meat loaf, are sized-just-right so you get to have 2 of them in a serving, and are cute and fun to boot, if I do say so myself!

My secret ingredient is oatmeal. It’s a great way to add in some whole grains while stretching the lean ground beef and making it go further. The marinara sauce and worcestshire sauce add lots of flavor without too much sodium or sugar. I like to serve my mini meatloaves with roasted potatoes and green beans or a simple salad. Check out the recipe for yourself and let me know what you think!


  • 1 lb. lean ground beef
  • 1/3 cup oatmeal
  • 1 large egg, beaten
  • 1/2 medium onion, chopped
  • 1/4 teaspoon each, salt and pepper
  • 14 tablespoons marinara sauce, divided
  • Worcestershire sauce, to taste
  • 12 tablespoons shredded parmesan cheese, optional


  1. Preheat oven to 375 degrees F
  2. In a large bowl, mix lean ground beef with oatmeal, beaten egg, chopped onion, salt and pepper, 2 tablespoons marinara sauce, and Worcestershire sauce to taste (at least one tablespoon)
  3. Using an ice cream scoop, divide the mixture among a 12-cup muffin tin that has been sprayed with cooking spray
  4. Bake for 25 minutes or until cooked through
  5. Drizzle each meatloaf with an additional tablespoon of marinara sauce and sprinkle with a tablespoon of shredded parmesan cheese (if desired) before serving
  6. Makes 6 servings (2 mini meatloaves per serving)

Nutrition facts per serving: 110 calories, 3.5g fat, 1.5g sat fat, 160mg sodium, 5g carbs, 1g fiber, 16g protein, 8% DV iron.

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