Best 11 Mini Meatloaf Recipes

EASY MINI MEATLOAF MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 12-cup muffin tin with cooking spray.
• Place ground beef, egg, milk, salt, and pepper in a large bowl; mix with your hands until well combined. Mix in cornmeal, brown sugar, onion, and ketchup until incorporated. Press mixture firmly into the prepared muffin cups, filling each cup 3/4 full.
• Bake in the oven until no longer pink in the center, about 50 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
• Remove from the oven and allow to cool for 5 minutes before popping out of the muffin tin.

BACON-WRAPPED MINI MEATLOAF

Steps:

• In a large non-stick skillet, heat oil over medium-high heat. Cook carrots and onion until tender and golden about 5 minutes. Stir in garlic and cook 1 minute. Set aside to cool.
• In a bowl, use your hands to combine the turkey, egg, parsley, breadcrumbs, chili sauce and the cooled onion mixture until just blended. Do not overwork or the mixture will become tough when cooked. Divide into 4 equal portions and shape into thick patty, about 3-inches across. Wrap a slice of bacon around the edge of the each patty. To freeze, wrap individual patties in plastic wrap and store in a resealable plastic freezer bag.
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• Remove plastic wrap from frozen patties and place them on a grease rimmed baking sheet and bake in a preheated 375F oven until cooked through and patties reach an internal temperature of 165F, 40-45 minutes. If baking from fresh, cook 35-40 minutes. Serve with baked sweet potatoes and broccolini, if desired.

BBQ CHEDDAR MINI MEATLOAF "MUFFINS"

Steps:

• Preheat oven to 400 degrees. Place all ingredients in gallon zip-loc bag (except 1/4 cup of cheese & BBQ sauce). Squeeze until just mixed. (This keeps the mess out of preparing meatloaf!) Spoon mixture into a 12 cup muffin tin and press down firmly with back of spoon. Top with remaining BBQ sauce and place in oven for 25-35 minutes. Sprinkle remaining cheese on each muffin and bake additional 5 minutes. Allow to cool 5 minutes before removing from tins.

MEATLOAF MUFFINS (INDIVIDUAL MINI-MEAT LOAVES)

Steps:

• Preheat the oven to 450°F.
• Combine all ingredients in a large bowl and mix well.
• Generously fill each section of the muffin tin with meat mixture.
• Bake for 15 to 20 minutes and serve.

INSTANT POT MINI MEATLOAF

Steps:

• In a large bowl mix ground beef, eggs, onion, ketchup, salt, pepper, oatmeal, half of the tomato soup, and 1 Tbs Worcestershire sauce. Once it's mixed well, fill the wells of your silicone mold.
• Cover the meatloaves with foil or a silicone food cover. Pour 1 cup of water into the bottom of your Instant Pot. Then place a trivet in the bottom of your Instant Pot. If layering more than one set of molds, turn the second set so that the wells are not resting over each other.
• Lock the lid in place and turn the knob to sealing.
• Press the Manual or Pressure Cook button and set for 35 minutes. When done, release the pressure using the quick release method.
• Turn the oven onto broil.
• Remove the meatloaves and arrange them on a cooking sheet. Mix together the other half of the tomato soup, 1 Tbsp Worcestershire sauce, and brown sugar. Pour the over the meatloaves.
• You can broil the meatloaves for 3-5 minutes or just serve just like that!
• Serve with your favorite side dishes. I like to serve it with mashed potatoes and corn.

MINI MEATLOAF - LOW CARB

Steps:

• Preheat the oven to 350°F Spray a baking dish with cooking spray. (Make sure it has sides so the grease doesn't drip into your oven).
• Cut the 4 oz of cheese into 4 equal parts, longways. Mix together the ingredients for the sauce. Set both aside for later.
• Using your hands, mix the remaining ingredients together in a large bowl. Divide the mixture into 4 equal parts.
• Take the divided amount & shape it around 1 chunk of cheese, making it into a loaf shape.
• Place into the baking dish then repeat with the other 3. Brush the sauce over all 4 meatloaves.
• Bake in the oven for 35-40 minutes then drain off any excess grease. Serve immediately or let cool then freeze in individual containers for later use.

DECADENT MINI MEATLOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly oil a rimmed baking sheet.
• Mix ground chuck, egg, salt, pepper, and garlic powder together in a bowl. Shape into 6 mini meat loaves and place on prepared baking sheet.
• Heat oil in a skillet over medium high heat. Cook and stir onion until tender, 5 to 7 minutes. Add figs and heat through.
• Spread fig mixture over mini loaves. Top with crumbled cheese and fresh basil.
• Bake in preheated oven until no longer pink in the center, 30 to 40 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
• Prepare Idahoan Signature™ Russets Mashed Potatoes according to package instructions. Serve as a side to the meatloaf.

MINI MEATLOAF GHOSTS

Steps:

• Combine ground beef, salt, pepper, cayenne, green onions, parsley, bread crumbs, egg, and Worcestershire sauce in a large bowl. Mix with a fork until just combined; do not overmix. Wrap and chill in the refrigerator for 1 hour.
• Preheat the oven to 350 degrees F (175 degrees C). Line a sheet pan with a silicone liner (such as Silpat®).
• Remove meat from the refrigerator and divide into 8 equal portions. Dampen your fingers with cold water and roll meat into smooth balls. Form each ball into a ghost (or pear) shape and place on the prepared sheet pan; try to center the heads over the bodies.
• Bake in the center of the preheated oven until cooked through, about 20 minutes. An instant-read thermometer inserted into the center should read at least 150 degrees F (66 degrees C).
• Remove from the oven and immediately place a slice of provolone cheese on the top of each ghost, centering it the best you can. Cut the remaining 2 slices of provolone into quarters and place those over the center to provide more cheese for the head. The residual heat from the meat will start to melt the cheese and it will droop down.
• Return to the oven until the cheese melts, 30 to 60 seconds.
• Remove from the oven and take some of the melted cheese around the bottoms and wrap and drape it back up over the heads. Use the tip of a knife to form eyes and mouths, then neaten up the bottom of the cheese "sheets."
• Combine ketchup, barbecue sauce, and Sriracha for blood sauce; ladle onto plates and serve meatloaf ghosts on top.

MINI MEATLOAF MUFFINS

Steps:

• Preheat oven to 350 degrees.
• Mix all ingredients together.
• Separate into 12 parts and place in muffin cups.
• Bake for 30-40 minutes.
• Eat!

MINI ME'S- "MEATLOAF WITH A TWIST"

Steps:

• 1. Preheat oven to 450*
• 2. In the 1/2 cup of ketchup-mix together ketchup and brown sugar. I use a fork to mix this,making sure I get all the lumps out.
• 3. In another bowl mix all of the remaining ingredients. You can now add your ketchup and brown sugar reserving 1/4 cup to brush on the tops when your meat loaves are finished baking. I usually mix more than a 1/2 cup and a little more sugar, using the full 1/2 cup in my mixture and still have 1/4 cup to brush on the tops of the loaves when finished baking
• 4. Lightly spray muffin pan with cooking spray. Press or roll your meat mixture into 12 balls. I roll mine into mini meatloaf balls. Place in muffin tin. You can now brush some of the ketchup and brown sugar mixture on tops saving enough to brush the tops again when they have finished baking. I place my muffin tin on a cookie pan with sides in to the oven. In case the juices spill out while baking
• 5. Bake 18 to 20 minutes or until meat is no longer pink in center and meat thermometer inserted in the center reads 160*F. Remove from oven. Poor any excess grease off, brush the tops with remaining ketchup and sugar. Remove from muffin pan and place mini loaves on a platter layered in paper towels. These are delicious with my homemade mashed potatoes!! Enjoy!

KOREAN MINI MEATLOAF WITH KOREAN BBQ SAUCE

Steps:

• 1. Preheat oven 350 degrees. Mix all the ingredients together for the meatloaf. Place in a sprayed mini meatloaf pan.
• 2. Whisk the sesame oil and cornstarch together in a sauce pan until well incorporated. Place over medium high heat. Add the soy sauce, rice vinegar, brown sugar, garlic, Gochujang and ginger. Cook until thickened. Stir in the sesame seeds.
• 3. Place the BBQ sauce on top of the meatloafs and bake for 20 to 25 minutes. Garnish with cilantro