Mini Meatloaf

  • PrepTime: 15 Mins
  • CookTime: 40 Mins
  • TotalTime: 55 Mins


  1. 1 1/2 pounds ground beef
  2. 1/2 cup chopped onion
  3. 1 (5-ounce) can evaporated milk
  4. 1 egg, lightly beaten
  5. 1/2 cup dry breadcrumbs
  6. 1 tablespoon Worcestershire sauce
  7. 1 teaspoon dried thyme
  8. 1 teaspoon salt
  9. 1/4 teaspoon freshly ground black pepper
  10. 1/3 cup ketchup
  11. 2 tablespoons brown sugar, packed
  12. 1 tablespoon yellow mustard


  1. Gather the ingredients. Preheat the oven to 350 F and cover a rimmed baking sheet with non-stick aluminum foil.Kristina Vanni
  2. In a large bowl, combine the ground beef, onion, evaporated milk, egg, breadcrumbs, Worcestershire sauce, thyme, salt, and pepper. Mix lightly with your hands. Do not overwork or the meatloaves will be dense.Kristina Vanni
  3. Using your hand, score the mixture to evenly divide into 6 sections.Kristina Vanni
  4. Shape into 6 evenly sized loaves. Place on the prepared baking sheet.Kristina Vanni
  5. In a small bowl, prepare the glaze by combining the ketchup, brown sugar, and mustard.Kristina Vanni
  6. Spoon half of the glaze over the loaves, spreading to cover evenly.Kristina Vanni
  7. Bake the meatloaves, uncovered, for 35 to 45 minutes, or until a meat thermometer reads 160 F.Kristina Vanni
  8. Brush with the remaining glaze. Serve hot and enjoy.Kristina Vanni


  1. When buying ground beef to make meatloaf, the ratio of fat to meat is important. Choose one that is 80/20 (meat to fat) for moist results.
  2. Make sure not to overmix or overwork the meat when combining ingredients and forming the meatloaves, otherwise, the final product can become tough and dry.
  3. It is important not to overcook these mini meatloaves or else they will fall apart and be crumbly instead of moist. Be sure to check for doneness or use a digital thermometer.
  4. If using mini loaf pans or muffin tins, you will need to adjust the cooking time and may need to drain off excess grease that accumulates while the meat is cooking.
  5. Cracker crumbs can be used in place of the breadcrumbs, but if the crackers are salty, reduce the salt in the recipe.
  6. Up to half of the beef can be substituted with ground dark meat turkey or ground pork. If using poultry in the meat mixture, cook to 165 F.
  7. Swap the ketchup glaze for store-bought or homemade barbecue sauce.
  8. Once the meatloaves are fully cooked, allow them to cool completely. Wrap individual meatloaves in plastic wrap and place in a zip-top bag or freezer-safe container. Be sure to clearly label with the name of the recipe and the date. Mini meatloaves can be stored in the freezer for up to 3 months.
  9. When ready to reheat frozen leftover mini meatloaves, thaw overnight in the refrigerator. Place on a microwave-safe plate and heat in the microwave until warmed through.