23 Irresistible Mini Meatloaf Recipes for Every Occasion

Sometimes you just need that classic comfort food fix, but who has time for a full-sized meatloaf? These irresistible mini meatloaf recipes are perfect for busy weeknights, meal prep, or even fancy dinner parties. From classic family favorites to creative twists with global flavors, we’ve gathered 23 must-try recipes that promise maximum flavor in every single bite. Let’s dive in and find your new go-to!

Classic Mini Meatloaf with Herb Seasoning

Last week, I found myself craving that nostalgic comfort of my grandma’s meatloaf but wanted something that would cook faster for our busy weeknight dinners. Little did I know these mini versions would become my new go-to—they’re perfectly portioned and somehow even more flavorful than the traditional loaf.

Ingredients

• 1 pound ground beef (80/20 blend)
• 1/2 cup breadcrumbs
• 1/4 cup milk
• 1 large egg
• 1/4 cup ketchup
• 1/4 cup finely chopped onion
• 2 tablespoons Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons brown sugar
• 2 tablespoons apple cider vinegar

Instructions

1. Preheat your oven to 375°F and lightly grease a standard 12-cup muffin tin.
2. In a small bowl, combine the milk and breadcrumbs, letting them soak for 5 minutes to create a panade that keeps the meatloaf moist.
3. In a large mixing bowl, combine the ground beef, soaked breadcrumb mixture, egg, ketchup, onion, Worcestershire sauce, thyme, rosemary, garlic powder, salt, and pepper.
4. Mix everything together using your hands just until combined—overmixing will make the meatloaf tough.
5. Divide the mixture evenly among the 12 muffin cups, pressing down gently to eliminate air pockets.
6. In a separate small bowl, whisk together the brown sugar and apple cider vinegar to create the glaze.
7. Brush the glaze evenly over the top of each mini meatloaf using a pastry brush.
8. Bake for 25-30 minutes until the internal temperature reaches 160°F on an instant-read thermometer.
9. Let the meatloaves rest in the pan for 5 minutes before removing—this allows the juices to redistribute.
10. Use a small offset spatula to gently lift each meatloaf from the muffin tin.

You’ll love how these mini meatloaves develop a slightly caramelized crust while staying incredibly juicy inside. The herb seasoning creates this wonderful aromatic quality that fills your kitchen, and I often serve them over creamy mashed potatoes with the extra glaze drizzled on top—it makes for such a comforting, complete meal that feels both nostalgic and fresh.

Bacon-Wrapped Mini Meatloaf Bites

Bacon-wrapped mini meatloaf bites are the ultimate party food that always disappears first at my gatherings. Between juggling work deadlines and my kids’ soccer schedules, I’ve perfected these little flavor bombs for those nights when I need something impressive but don’t have hours to spend in the kitchen. There’s something magical about wrapping comfort food in bacon that makes everyone feel like you’ve been cooking all day, even when you’ve thrown it together in under an hour.

Ingredients

– 1 lb ground beef
– 1/2 cup breadcrumbs
– 1/4 cup ketchup
– 1 large egg
– 1/2 cup finely chopped onion
– 1 tsp Worcestershire sauce
– 1/2 tsp garlic powder
– 1/2 tsp salt
– 1/4 tsp black pepper
– 8 slices bacon

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine 1 lb ground beef, 1/2 cup breadcrumbs, 1/4 cup ketchup, 1 large egg, 1/2 cup finely chopped onion, 1 tsp Worcestershire sauce, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Mix all ingredients thoroughly with your hands until evenly combined, being careful not to overwork the meat mixture.
4. Divide the mixture into 16 equal portions and roll each portion into a compact ball.
5. Cut 8 slices bacon in half crosswise to create 16 shorter bacon strips.
6. Wrap each meatball with one half-slice of bacon, securing the ends underneath the meatball.
7. Arrange the bacon-wrapped meatballs on the prepared baking sheet, spacing them about 1 inch apart.
8. Bake at 375°F for 22-25 minutes until the bacon is crispy and the internal temperature reaches 160°F.
9. Carefully transfer the bites to a paper towel-lined plate to drain excess grease for 2 minutes.
10. Serve immediately while hot and crispy.

Crispy bacon gives way to juicy, perfectly seasoned meatloaf in every bite of these irresistible appetizers. The caramelized edges from the bacon fat mingling with the savory meatloaf creates a flavor combination that’s downright addictive. Consider serving them with a spicy chipotle mayo dip or skewering them with toothpicks for easy party grazing—they’re guaranteed to be the star of any gathering.

Cheddar-Stuffed Mini Meatloaf Muffins

Aren’t weeknight dinners always a scramble? As a busy parent, I’m constantly looking for recipes that feel special but come together quickly—these Cheddar-Stuffed Mini Meatloaf Muffins are my latest obsession. They’re like individual comfort food packages, perfect for portion control and satisfying even the pickiest eaters in my house.

Ingredients

– 1 lb ground beef
– 1/2 cup breadcrumbs
– 1/4 cup ketchup
– 1 large egg
– 1 tbsp Worcestershire sauce
– 1 tsp garlic powder
– 1/2 tsp salt
– 1/4 tsp black pepper
– 4 oz cheddar cheese, cubed
– Cooking spray

Instructions

1. Preheat your oven to 375°F and generously spray a 12-cup muffin tin with cooking spray.
2. In a large mixing bowl, combine 1 lb ground beef, 1/2 cup breadcrumbs, 1/4 cup ketchup, 1 large egg, 1 tbsp Worcestershire sauce, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Mix all ingredients thoroughly with your hands until just combined—overmixing can make the meatloaf tough.
4. Divide the meat mixture into 12 equal portions in the muffin tin cups.
5. Press your thumb into the center of each portion to create a deep well.
6. Place one cube of cheddar cheese into each well, ensuring it’s completely surrounded by meat.
7. Seal the meat mixture over the cheese, making sure no cheese is exposed to prevent leaking.
8. Bake at 375°F for 20-25 minutes until the internal temperature reaches 160°F and the tops are lightly browned.
9. Let the muffins rest in the pan for 5 minutes before removing—this allows the juices to redistribute.
10. Use a butter knife to gently loosen and transfer the muffins to a serving plate.
Zesty with a gooey cheese center, these mini meatloaves deliver that classic comfort food satisfaction in every bite. I love serving them alongside roasted vegetables or tucking them into lunchboxes the next day—they reheat beautifully and always disappear fast!

Italian-Style Mini Meatloaf with Marinara Sauce

Yesterday, I was craving that cozy Italian comfort food but wanted something quicker than traditional meatloaf. These mini meatloaves bake faster and get that delicious caramelized edge in every bite—plus they’re perfect for portion control, which my family definitely needs! I love how the marinara sauce bakes right into the top, creating this saucy, savory crust that pairs perfectly with pasta or mashed potatoes.

Ingredients

– 1 lb ground beef
– 1/2 cup breadcrumbs
– 1/4 cup grated Parmesan cheese
– 1/4 cup finely chopped onion
– 1 large egg
– 2 cloves minced garlic
– 1 tsp dried oregano
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 cup marinara sauce
– 1 tbsp olive oil

Instructions

1. Preheat your oven to 375°F and lightly grease a standard 12-cup muffin tin with olive oil.
2. In a large mixing bowl, combine ground beef, breadcrumbs, Parmesan cheese, chopped onion, egg, minced garlic, dried oregano, salt, and black pepper.
3. Mix all ingredients thoroughly with your hands until just combined—overmixing can make the meatloaves tough.
4. Divide the mixture evenly among the 12 muffin cups, pressing gently to fill each cup about 3/4 full.
5. Spoon 1 tablespoon of marinara sauce over the top of each mini meatloaf, spreading it evenly with the back of the spoon.
6. Bake at 375°F for 22-25 minutes until the internal temperature reaches 160°F and the edges are lightly browned.
7. Let the meatloaves rest in the pan for 5 minutes before removing—this helps them hold their shape better.
8. Use a small offset spatula or knife to gently loosen and lift each meatloaf from the muffin tin.

But the best part is that caramelized marinara crust that forms on top while the inside stays incredibly moist and flavorful. These mini meatloaves make fantastic leftovers too—I love slicing them over spaghetti the next day or tucking them into sub rolls with extra sauce and melted provolone for the ultimate Italian sandwich.

BBQ Glazed Mini Turkey Meatloaf

Craving something cozy and comforting that won’t weigh you down? I developed these BBQ glazed mini turkey meatloaves during a busy week when my family needed a quick, satisfying dinner that felt special. They’ve since become my go-to for meal prep Sundays—perfect for portion control and packed with flavor that even picky eaters love.

Ingredients

– 1.5 lbs ground turkey
– 1 cup panko breadcrumbs
– 1 large egg
– 1/2 cup finely chopped yellow onion
– 1/4 cup whole milk
– 2 tbsp Worcestershire sauce
– 1 tsp garlic powder
– 1 tsp smoked paprika
– 1/2 tsp black pepper
– 1/2 tsp salt
– 3/4 cup BBQ sauce, divided

Instructions

1. Preheat your oven to 375°F and lightly grease a standard 12-cup muffin tin with cooking spray.
2. In a large mixing bowl, combine the ground turkey, panko breadcrumbs, egg, chopped onion, milk, Worcestershire sauce, garlic powder, smoked paprika, black pepper, and salt until just incorporated—overmixing can make the meatloaves dense.
3. Divide the mixture evenly among the 12 muffin cups, pressing gently to fill each cup about three-quarters full.
4. Spoon 1/2 cup of the BBQ sauce over the tops of each meatloaf, spreading it evenly with the back of the spoon for full coverage.
5. Bake at 375°F for 22–25 minutes, until the internal temperature reaches 165°F on an instant-read thermometer and the tops are caramelized.
6. Let the meatloaves rest in the pan for 5 minutes before removing—this helps them hold their shape and absorb juices.
7. Warm the remaining 1/4 cup BBQ sauce in the microwave for 15 seconds and drizzle over the meatloaves just before serving. Really, the caramelized BBQ crust gives these mini loaves a sweet-smoky bite, while the turkey stays incredibly moist and tender. I love serving them over creamy mashed potatoes or stuffing them into slider buns with a crisp coleslaw for a fun twist.

Veggie-Loaded Mini Meatloaf Cups

Last week, when my fridge was overflowing with random vegetables and ground beef, I decided to create these adorable veggie-loaded mini meatloaf cups. They’re perfect for busy weeknights when you want something comforting but don’t have hours to spend in the kitchen. Honestly, my kids now fight over who gets the last one!

Ingredients

– 1 lb ground beef
– 1 cup finely chopped carrots
– 1 cup finely chopped zucchini
– 1/2 cup finely chopped onion
– 1/2 cup breadcrumbs
– 1/4 cup ketchup
– 1 large egg
– 2 tbsp Worcestershire sauce
– 1 tsp garlic powder
– 1 tsp salt
– 1/2 tsp black pepper
– 1/4 cup brown sugar

Instructions

1. Preheat your oven to 375°F and generously spray a 12-cup muffin tin with cooking spray.
2. In a large mixing bowl, combine the ground beef, chopped carrots, zucchini, and onion.
3. Add the breadcrumbs, egg, Worcestershire sauce, garlic powder, salt, and black pepper to the meat mixture.
4. Mix everything together with your hands until just combined—overmixing can make the meatloaf tough.
5. Divide the mixture evenly among the 12 muffin cups, pressing down lightly to fill each cup about 3/4 full.
6. In a small bowl, stir together the ketchup and brown sugar until smooth.
7. Spoon about 1 teaspoon of the ketchup mixture onto the top of each meatloaf cup.
8. Bake for 25-30 minutes at 375°F until the internal temperature reaches 160°F and the tops are caramelized.
9. Let the meatloaf cups rest in the pan for 5 minutes before removing—this helps them hold their shape better.
10. Use a small offset spatula or knife to gently loosen and remove each meatloaf cup from the pan.

Outstandingly moist and packed with hidden vegetables, these mini meatloaf cups have a wonderful sweet-and-savory glaze that caramelizes beautifully. I love serving them with mashed potatoes for a complete meal, or packing them cold in lunchboxes where they taste just as delicious the next day.

Spicy Jalapeño and Cheese Mini Meatloafs

Vividly remembering my first attempt at traditional meatloaf that turned into a crumbly mess, I’ve perfected these individual portions that bake evenly every time. These spicy jalapeño and cheese mini meatloafs have become my go-to weeknight dinner because they’re forgiving for busy cooks and pack so much flavor into each personal-sized portion. I love making these on Sunday afternoons while prepping lunches for the week—they reheat beautifully and make me actually look forward to Monday’s lunch break.

Ingredients

– 1 lb ground beef (80/20 blend)
– 1 cup breadcrumbs
– 1/2 cup whole milk
– 1 large egg
– 1/4 cup finely diced onion
– 2 tbsp finely minced jalapeño (seeds removed for milder heat)
– 1/2 cup shredded cheddar cheese
– 2 tbsp ketchup
– 1 tbsp Worcestershire sauce
– 1 tsp garlic powder
– 1/2 tsp salt
– 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F and lightly grease a standard 12-cup muffin tin with cooking spray. 2. In a large mixing bowl, combine the breadcrumbs and milk, letting them soak for 2 minutes until the milk is fully absorbed—this tip ensures your meatloaf stays moist throughout baking. 3. Add the ground beef, egg, onion, jalapeño, cheddar cheese, ketchup, Worcestershire sauce, garlic powder, salt, and black pepper to the bowl. 4. Using clean hands, gently mix all ingredients until just combined, being careful not to overwork the meat mixture to avoid tough meatloafs. 5. Divide the mixture evenly among the 12 muffin cups, pressing lightly to fill each cup about 3/4 full. 6. Bake at 375°F for 22-25 minutes, until the internal temperature reaches 160°F on an instant-read thermometer—this temperature check guarantees perfectly cooked meat without any guesswork. 7. Let the mini meatloafs rest in the pan for 5 minutes before carefully removing them with a small offset spatula. Perfectly golden with melted cheese pockets throughout, these mini meatloafs deliver a satisfying spicy kick balanced by rich cheddar. I love serving them over creamy mashed potatoes with extra jalapeño slices for those who want more heat, or packing them cold in lunchboxes with a side of crisp vegetable sticks.

Mini Meatloaf with Mushroom Gravy

Kind of funny how meatloaf gets such a bad rap, isn’t it? I used to think it was just a boring, dense brick of meat until I started making these individual portions. They cook faster, get more of that delicious caramelized crust, and honestly, they just look so much more appealing on the plate, especially with that rich mushroom gravy poured right over the top.

Ingredients

– 1.5 lbs ground beef (85% lean)
– 1 cup panko breadcrumbs
– 1/2 cup whole milk
– 1 large egg
– 1/2 cup finely chopped yellow onion
– 2 cloves garlic, minced
– 2 tbsp Worcestershire sauce
– 1 tbsp ketchup
– 1 tsp dried thyme
– 1 tsp salt
– 1/2 tsp black pepper
– 2 tbsp olive oil
– 8 oz cremini mushrooms, sliced
– 2 tbsp unsalted butter
– 2 tbsp all-purpose flour
– 2 cups beef broth
– 1/4 cup heavy cream

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a standard 12-cup muffin tin.
2. In a large mixing bowl, combine the panko breadcrumbs and milk, letting them sit for 5 minutes to allow the breadcrumbs to fully absorb the liquid and create a more tender meatloaf.
3. Add the ground beef, egg, chopped onion, minced garlic, Worcestershire sauce, ketchup, dried thyme, salt, and black pepper to the bowl with the soaked breadcrumbs.
4. Using your hands, gently mix all ingredients until just combined, being careful not to overwork the meat, which can make the final texture tough.
5. Divide the meat mixture evenly among the 12 prepared muffin cups, pressing down lightly to form compact mini loaves.
6. Bake the mini meatloaves in the preheated oven for 25-30 minutes, or until the internal temperature reaches 160°F (71°C) when measured with an instant-read thermometer.
7. While the meatloaves bake, heat the olive oil in a large skillet over medium-high heat.
8. Add the sliced mushrooms to the hot skillet and cook for 6-8 minutes, stirring occasionally, until they have released their liquid and developed a golden-brown color.
9. Push the mushrooms to one side of the skillet and add the butter to the empty space.
10. Once the butter has melted, sprinkle the flour over the butter and cook for 1 minute, whisking constantly to form a smooth roux and prevent lumps in your gravy.
11. Gradually pour in the beef broth while continuously whisking to incorporate it smoothly with the roux.
12. Bring the mixture to a simmer and cook for 3-4 minutes, stirring frequently, until the gravy has thickened enough to coat the back of a spoon.
13. Stir in the heavy cream and cooked mushrooms, then reduce the heat to low and keep warm until the meatloaves are ready.
14. Remove the mini meatloaves from the oven and let them rest in the pan for 5 minutes before carefully removing them with a spoon or small spatula.
15. Serve the mini meatloaves hot, generously topped with the mushroom gravy.

Out of this world is the only way to describe the texture contrast here—the mini meatloaves stay incredibly juicy inside while developing a perfect crust, and that silky mushroom gravy adds an earthy depth that makes this feel like a special occasion meal. I love serving these over a bed of creamy mashed potatoes with some roasted green beans on the side for a complete, comforting dinner that always gets rave reviews.

Sweet and Tangy Mini Meatloafs with Pineapple

Every time I make these sweet and tangy mini meatloafs, I’m reminded of that rainy Sunday when my kids declared them “better than pizza night”—high praise in our house! There’s something magical about how the pineapple caramelizes into the glaze while keeping the meatloaf incredibly moist.

Ingredients

– 1.5 lbs ground beef (85% lean)
– 1 cup breadcrumbs
– 1 large egg
– 1/2 cup finely chopped onion
– 1/2 cup finely chopped green bell pepper
– 2 cloves minced garlic
– 1/2 cup ketchup
– 2 tbsp Worcestershire sauce
– 1 tsp salt
– 1/2 tsp black pepper
– 1 cup crushed pineapple (drained)
– 1/4 cup brown sugar
– 2 tbsp apple cider vinegar

Instructions

1. Preheat your oven to 375°F and lightly grease a 12-cup muffin tin.
2. In a large bowl, combine ground beef, breadcrumbs, egg, onion, bell pepper, garlic, 1/4 cup ketchup, Worcestershire sauce, salt, and black pepper using your hands until just mixed—don’t overwork the meat.
3. Divide the mixture evenly among the 12 muffin cups, pressing gently to fill each cup about 3/4 full.
4. In a small bowl, whisk together the remaining 1/4 cup ketchup, crushed pineapple, brown sugar, and apple cider vinegar to create the glaze.
5. Spoon approximately 1 tablespoon of glaze over each mini meatloaf, spreading it evenly across the top surface.
6. Bake at 375°F for 25-30 minutes until the internal temperature reaches 160°F on an instant-read thermometer.
7. Let the meatloafs rest in the pan for 5 minutes before carefully removing with a spoon—this allows the juices to redistribute.
8. Serve immediately while warm.

Something magical happens when the sweet pineapple glaze caramelizes against the savory meat—each bite delivers a perfect balance of flavors with a slightly crispy exterior giving way to a tender, juicy interior. I love serving these over creamy mashed potatoes with extra glaze drizzled on top, or packing them cold in lunchboxes where the flavors somehow taste even better the next day.

Asian-Inspired Teriyaki Mini Meatloafs

Craving something that combines the comfort of meatloaf with the irresistible flavors of Asian cuisine? I recently developed these teriyaki mini meatloafs after my family kept requesting my classic version, but I wanted to shake things up with the sweet-savory glaze we all love on stir-fry nights. They’ve quickly become a weeknight favorite that even my picky eater devours.

Ingredients

– 1 lb ground beef
– 1/2 cup panko breadcrumbs
– 1/4 cup milk
– 1 large egg
– 2 tbsp soy sauce
– 1 tbsp grated ginger
– 2 cloves minced garlic
– 1/4 cup chopped green onions
– 1/2 cup teriyaki sauce
– 1 tbsp sesame oil

Instructions

1. Preheat your oven to 375°F and lightly grease a standard 12-cup muffin tin.
2. In a large mixing bowl, combine 1 lb ground beef, 1/2 cup panko breadcrumbs, 1/4 cup milk, 1 large egg, 2 tbsp soy sauce, 1 tbsp grated ginger, 2 cloves minced garlic, and 1/4 cup chopped green onions.
3. Mix all ingredients thoroughly with your hands until just combined, being careful not to overwork the meat.
4. Divide the mixture evenly among the 12 muffin cups, pressing gently to fill each cup about three-quarters full.
5. Bake at 375°F for 20 minutes until the edges are lightly browned.
6. Remove the muffin tin from the oven and brush each mini meatloaf generously with 1/2 cup teriyaki sauce.
7. Return to the oven and bake for an additional 10 minutes until the internal temperature reaches 160°F on an instant-read thermometer.
8. Remove from oven and let rest in the pan for 5 minutes to allow juices to redistribute.
9. Drizzle 1 tbsp sesame oil over the meatloafs before serving.

Amazingly tender with a perfect balance of savory and sweet, these mini meatloafs develop a beautiful caramelized crust from the teriyaki glaze. I love serving them over steamed jasmine rice with extra sauce for dipping, or packing them cold in lunches where the flavors intensify overnight.

Mediterranean Mini Meatloaf with Feta

Very few dishes manage to feel both comforting and sophisticated, but these Mediterranean mini meatloaves with feta hit that sweet spot perfectly. I first discovered this recipe during a chaotic week when my kids were begging for “normal” food while I was craving something with more flavor—these little loaves became our happy compromise. They’re now my go-to when I want something impressive enough for guests but easy enough for a Tuesday night.

Ingredients

– 1 lb ground beef (85% lean)
– 1/2 cup breadcrumbs
– 1/4 cup milk
– 1 large egg
– 1/2 cup crumbled feta cheese
– 1/4 cup finely chopped red onion
– 2 tbsp chopped fresh parsley
– 1 tsp dried oregano
– 1/2 tsp garlic powder
– 1/4 tsp black pepper
– 1/4 tsp salt

Instructions

1. Preheat your oven to 375°F and lightly grease a standard 6-cup muffin tin.
2. In a large mixing bowl, combine the ground beef, breadcrumbs, milk, egg, feta cheese, red onion, parsley, oregano, garlic powder, black pepper, and salt.
3. Use your hands to gently mix all ingredients until just combined—overmixing can make the meatloaves tough.
4. Divide the mixture evenly among the 6 muffin cups, pressing down lightly to eliminate air pockets.
5. Bake at 375°F for 25-30 minutes, until the internal temperature reaches 160°F on an instant-read thermometer.
6. Let the mini meatloaves rest in the pan for 5 minutes before removing—this allows the juices to redistribute.
7. Carefully run a knife around the edges of each meatloaf and transfer to a serving plate using a small offset spatula.
8. For extra flavor, brush the tops with a quick glaze of 2 tbsp ketchup mixed with 1 tsp balsamic vinegar during the last 5 minutes of baking.
Hearty and flavorful, these mini meatloaves have a wonderfully moist texture with little bursts of salty feta throughout. I love serving them over a bed of lemon-dressed arugula or with roasted cherry tomatoes for a complete Mediterranean-inspired meal that always disappears quickly.

Mini Meatloaf with Sun-Dried Tomatoes

Perfect for busy weeknights when I’m craving comfort food but short on time, these mini meatloaves have become my go-to dinner solution. I discovered this sun-dried tomato version during a pantry clean-out experiment that turned into a family favorite, and now I make them almost weekly because they’re so much faster than traditional meatloaf while packing even more flavor.

Ingredients

• 1 pound ground beef (85% lean)
• 1/2 cup breadcrumbs
• 1/4 cup chopped sun-dried tomatoes
• 1/4 cup grated Parmesan cheese
• 1/4 cup milk
• 1 large egg
• 2 tablespoons ketchup
• 1 tablespoon Worcestershire sauce
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh parsley

Instructions

1. Preheat your oven to 375°F and lightly grease a standard muffin tin with cooking spray.
2. In a large mixing bowl, combine the ground beef, breadcrumbs, sun-dried tomatoes, Parmesan cheese, milk, egg, ketchup, Worcestershire sauce, garlic powder, salt, and black pepper.
3. Mix everything together using your hands until just combined, being careful not to overwork the meat mixture to keep the meatloaves tender.
4. Divide the mixture evenly among 6 muffin cups, pressing down gently to fill each cup about three-quarters full.
5. Bake for 25-30 minutes until the internal temperature reaches 160°F on an instant-read thermometer inserted into the center of a meatloaf.
6. Remove from the oven and let the mini meatloaves rest in the pan for 5 minutes to allow the juices to redistribute throughout the meat.
7. Carefully remove the meatloaves from the muffin tin using a small offset spatula or knife to loosen the edges if needed.
8. Sprinkle the chopped fresh parsley over the top of the warm meatloaves before serving.

My favorite thing about these mini meatloaves is how the sun-dried tomatoes create little bursts of sweet, concentrated flavor throughout each tender bite. They’re fantastic served over creamy mashed potatoes with the pan juices drizzled over everything, or try slicing them and tucking into slider buns for the most delicious little sandwiches you’ll ever make.

Southwestern Mini Meatloaf with Black Beans and Corn

Back when I was testing recipes for my family’s weekly meal prep, I stumbled upon this brilliant twist on classic meatloaf that’s become our go-to comfort food. Between soccer practices and work deadlines, these individual portions save me so much time while still feeling homemade. Honestly, the first time I made these, my kids didn’t even realize they were eating black beans and corn—they just asked for seconds!

Ingredients

– 1 lb ground beef
– 1 cup canned black beans, rinsed and drained
– 1 cup frozen corn, thawed
– 1/2 cup breadcrumbs
– 1/4 cup milk
– 1 large egg
– 1/4 cup finely chopped onion
– 2 tbsp ketchup
– 1 tbsp Worcestershire sauce
– 1 tsp chili powder
– 1/2 tsp cumin
– 1/2 tsp garlic powder
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 tbsp barbecue sauce

Instructions

1. Preheat your oven to 375°F and lightly grease a standard 6-cup muffin tin.
2. In a large mixing bowl, combine the ground beef, black beans, corn, breadcrumbs, milk, egg, onion, ketchup, Worcestershire sauce, chili powder, cumin, garlic powder, salt, and black pepper.
3. Mix all ingredients thoroughly with your hands until just combined—overmixing can make the meatloaf tough.
4. Divide the mixture evenly among the 6 muffin cups, pressing down gently to eliminate air pockets.
5. Spread 1 teaspoon of barbecue sauce evenly over the top of each meatloaf.
6. Bake at 375°F for 25-30 minutes until the internal temperature reaches 160°F on an instant-read thermometer.
7. Let the meatloaves rest in the pan for 5 minutes before removing—this helps them hold their shape better.
8. Use a small offset spatula to gently loosen and lift each meatloaf from the muffin tin.

Absolutely tender with a slightly crispy exterior, these mini meatloaves have the perfect balance of savory beef and sweet corn. The black beans add wonderful texture without overwhelming the dish, making them substantial enough to stand alone. I love serving them over cilantro-lime rice or stuffing them into warm tortillas for a fun Southwestern twist!

Conclusion

Looking for the perfect comfort food? These 23 mini meatloaf recipes offer delicious variety for any gathering or weeknight dinner. We hope you find some new family favorites! Don’t forget to leave a comment telling us which recipe you loved most and share this roundup on Pinterest so other home cooks can discover these irresistible dishes too.