Making Mini Meatloaves for dinner is a great way to serve individual portions of the best tasting meatloaf! This is a great, family-friendly dinner recipe.
If you have meatloaf lovers in your house, this is a new way to ensure that everyone is happy. Make everyone their own meatloaf! These mini meatloaves are made from a delicious meatloaf recipe. They’re topping with a spiced-up, ketchup-based sauce and baked to perfection. And if you’re a lover of bacon in your meatloaf, then this is definitely the recipe for bacon lovers like you.
- olive oil
- onion and garlic
- ground beef
- cooked bacon
- Worcestershire sauce
- garlic powder, onion powder, ground mustard and cayenne pepper
- sea salt and freshly ground black pepper
How to make Mini Meatloaves:
Sauté onions and garlic in a pan. Then add the cooked onions/garlic to a bowl with all of the meatloaf ingredients. Mix gently. Don’t over-work the meat. Divide the meat mixture into 6 equal portions, and shape into mini loaves. Place them on a rack that has been set on a parchment-lined rimmed baking sheet.
Mix up the sauce. It’s a simple combination of ketchup, garlic powder, onion powder, ground mustard and cayenne pepper. Spoon the sauce on top and spread to cover the tops of the mini meatloaves. Bake for about 40 minutes.
Alternative baking options for meatloaf:
- Use two loaf pans to make this into two larger meatloaves instead of making mini meatloaves. Bake time should be about the same or a bit longer. Be sure to check the internal temperature to make sure it’s at a safe temperature for eating (16o degrees F).
- Make these in a muffin tin instead. Since they’ll be smaller, they’ll require less cooking time. Start checking them at around 15 minutes, and watch for that internal temperature to reach 160 degrees F.
The beauty of baking meatloaf on a rack is that the fat has a place to go when it’s being baked off. And the parchment paper in the pan makes cleanup easy too!
Mini meatloaves are ready for dinner! This is a great recipe for families because everyone gets their own meatloaf!
How to make Mini Meatloaves gluten-free:
Use almond flour in place of breadcrumbs. Use brands of bacon, mustard, Worcestershire sauce and ketchup that are known to be gluten free.
What do you serve with meatloaf?
I think mashed potatoes are an obvious choice as something to serve with mini meatloaves. You might think about whipping up some steamed green beans too. And my brother would tell me to suggest frozen corn. RecipeBoy himself (Brooks) would recommend his Skillet Macaroni and Cheese as the perfect accompaniment. Personally, I’d go with my favorite Avocado- Pine Nut Salad! It all depends on what your family prefers. Enjoy!
How to store meatloaf:
Store leftovers in an airtight container in the refrigerator or up to 4 days.
- Freezing instructions: to freeze raw, prepare the shape the meatloaves. Wrap each loaf in plastic wrap and then foil. Place in a sealed container and freeze for up to 6 months. When ready to bake, prepare topping, allow meatloaves to thaw in the refrigerator. You may need to add a little more baking time if the meatloaves are very cold. To freeze after baking— cool, then wrap and put in a container. Thaw and re-heat.
- 1 tablespoon extra-virgin olive oil or avocado oil
- 1 small yellow onion, diced
- 1 tablespoon minced garlic
- 2 pounds ground beef
- 8 slices bacon, cooked and chopped
- 2 large eggs, lightly beaten
- ¾ cup breadcrumbs or almond flour
- 1 tablespoon yellow mustard
- 1 tablespoon Worcestershire sauce or coconut aminos
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- ¾ cup ketchup
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon ground mustard
- ¼ teaspoon ground cayenne pepper
- Preheat the oven to 350° F. Line a large baking sheet with parchment paper and top with a wire rack.
PREPARE THE MEATLOAF:
- In a small saucepan, heat the oil over medium heat. Add the diced onions and sauté until translucent, about 5 minutes. Add the minced garlic and continue to cook for 1 to 2 minutes or until fragrant.
- Add the onions and garlic to a large bowl and mix in the ground beef, bacon crumbles, eggs, breadcrumbs, mustard, Worcestershire sauce, salt, and pepper.
- Divide the meat mixture into 6 equal pieces. Shape each piece into a loaf and place on the wire rack, leaving some space in between each loaf.
ADD THE TOPPING AND BAKE:
- In a medium bowl, combine the topping ingredients. Spoon onto the top each loaf, spreading evenly to cover.
- Bake for 40 to 45 minutes or until the meatloaves reach an internal temperature of 160° F.
- Freezing instructions: to freeze raw, prepare the shape the meatloaves. Wrap each loaf in plastic wrap and then foil. Place in a sealed container and freeze for up to 6 months. When ready to bake, prepare topping, allow meatloaves to thaw in the refrigerator. You may need to add a little more baking time if the meatloaves are very cold. To freeze after baking--- cool, then wrap and put in a container. Thaw and re-heat.