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To make mini meatloaf, gather these main ingredients: - 1 lb ground beef (or ground turkey) - 1/2 cup breadcrumbs - 1/4 cup grated Parmesan cheese - 1/4 cup milk (whole or 2%) - 1 large egg, beaten - 1 small onion, finely chopped - 1 garlic clove, minced - 1/2 cup bell pepper, finely chopped - 2 tablespoons ketchup (plus more for topping) - 1 tablespoon Worcestershire sauce - 1 teaspoon dried Italian herbs - Salt and pepper to taste - Fresh parsley, chopped (for garnish) These ingredients work well together to create a delicious mini meatloaf. The beef or turkey acts as the base. Breadcrumbs and cheese add texture. Milk and egg bind everything together. You can make changes to fit your taste. Here are some substitute options: - Ground turkey for a lighter meat - Gluten-free breadcrumbs for a gluten-free version - Almond milk or oat milk for dairy-free needs - Different cheeses like cheddar or feta for unique flavors - Mixed veggies like carrots or zucchini for added nutrition Feel free to mix and match based on what you have or prefer. Cooking should be fun and creative! Seasonings and toppings can elevate your mini meatloaf. Here are some ideas: - Add smoked paprika for a smoky flavor - Try fresh herbs like thyme or basil for a fresh taste - Top with barbecue sauce for a sweet twist - Use chili flakes for some spice - Garnish with green onions for a pop of color These extras add depth and flavor to your dish. Don't hesitate to experiment! {{ingredient_image_2}} First, I set my oven to 350°F (175°C). This temperature cooks the meatloaf just right. Next, I lightly grease a muffin tin or mini loaf pan with cooking spray or olive oil. This step helps the meatloaf come out without sticking. It's a simple but important task! In a large mixing bowl, I combine 1 pound of ground beef (or turkey) with half a cup of breadcrumbs. I add a quarter cup of freshly grated Parmesan cheese and a quarter cup of milk. Then, I include one beaten egg. Using my hands or a spoon, I mix these ingredients well until they are uniform. Next, I chop one small onion and mince one garlic clove. I also finely chop half a cup of bell pepper. I add these veggies to the meat mixture and stir to combine. It’s important to ensure the veggies are spread throughout for good flavor. Then, I mix in 2 tablespoons of ketchup and 1 tablespoon of Worcestershire sauce. I also include 1 teaspoon of dried Italian herbs. Finally, I season with salt and pepper to taste. This mix creates a rich and flavorful base for my mini meatloaf. Now, I spoon the meat mixture into the prepared muffin tin, filling each mold three-quarters full. For extra flavor, I top each mini meatloaf with a small dollop of ketchup. I place the pan in the oven and bake for 25-30 minutes. I check that the mini meatloaves reach an internal temperature of 160°F. This ensures they are cooked through, and I love seeing the tops turn golden brown! Once they are done, I remove the pan from the oven. I let the mini meatloaves cool for about five minutes. Finally, I carefully take them out of the molds using a small spatula if needed. Now, they are ready to serve! To get the right texture, use a mix of meat and veggies. Ground beef gives good flavor, while ground turkey makes it lighter. Adding breadcrumbs keeps it tender. Use fresh onion and bell pepper for crunch. Mix them well, but don’t overwork the meat. To prevent dryness, add moisture with milk and egg. Don’t skip the ketchup; it adds flavor and keeps the meatloaf moist. Bake until just done. Overbaking makes it dry. Use a meat thermometer to check for 160°F inside. Make serving fun! Place the mini meatloaves on a colorful platter. Sprinkle fresh parsley on top for a pop of color. Serve with dipping sauces like barbecue or mustard. A light salad on the side makes a perfect meal. Enjoy your tasty creation! Pro Tips Use Lean Meat: Opt for lean ground beef or turkey to reduce fat content while maintaining flavor and moisture in your mini meatloaves. Customize Your Veggies: Feel free to add other vegetables like zucchini or mushrooms to enhance nutrition and flavor; just make sure they are finely chopped. Check for Doneness: Use a meat thermometer to ensure the internal temperature reaches 160°F for safe consumption and perfectly cooked meatloaf. Make Ahead: Prepare the meatloaf mixture a day in advance and store it in the refrigerator; this allows the flavors to meld beautifully before baking. {{image_4}} You can make mini meatloaf without meat. Use lentils or beans as the base. Black beans or chickpeas work well. For texture, add chopped nuts or oats. Mix in your favorite veggies, like carrots and zucchini. Use a binding agent like flaxseed meal with water instead of egg. This keeps the loaf together. You can still enjoy that great meatloaf flavor without meat. You can change the flavor of your mini meatloaf easily. For BBQ, add barbecue sauce to the mix. Top it with more BBQ sauce before baking. For Italian flavor, use Italian herbs and marinara sauce. Mix in diced tomatoes for extra moisture. If you like spicy food, add diced jalapeños or chili powder. These changes make each bite exciting and full of flavor. If you need gluten-free options, swap breadcrumbs for ground almonds or gluten-free oats. Check the labels to ensure they are gluten-free. For low-carb diets, use ground turkey or chicken instead of beef. You can also skip the breadcrumbs. Instead, add grated cauliflower or zucchini to keep it moist. These options keep the meal healthy without losing taste. To keep your mini meatloaf fresh, let it cool first. Once cool, place the mini meatloaf in an airtight container. This way, it stays moist. Store it in the fridge for up to three days. Make sure to label the container with the date. This helps you know when to eat it. Want to save some for later? You can freeze mini meatloaf! First, let it cool completely. Wrap each mini meatloaf in plastic wrap tightly. Then, place them in a freezer-safe bag. Remove as much air as possible. You can freeze them for up to three months. When you're ready to eat, just thaw it in the fridge overnight. Reheating mini meatloaf is easy. Preheat your oven to 350°F (175°C). Place the mini meatloaf on a baking sheet. Cover it with foil to keep it moist. Heat for about 15-20 minutes or until warm. You can also use a microwave. Heat on medium power for about 1-2 minutes. Check to make sure it is hot throughout. Enjoy your tasty leftovers! Mini meatloafs cook in about 25 to 30 minutes. Bake them at 350°F. Check the internal temperature. It should reach 160°F for safety. Yes, you can prepare mini meatloaf ahead of time. Mix all the ingredients, then cover and refrigerate. You can bake them later. This saves time on busy days. Mini meatloaf pairs well with many sides. Try mashed potatoes, steamed veggies, or a fresh salad. You can also serve it with crusty bread or a tangy dipping sauce. Check the mini meatloaf for doneness by using a meat thermometer. It should read 160°F. The tops should look golden brown. If you cut one open, there should be no pink inside. Mini meatloaf is fun and simple to make. We covered main ingredients, optional swaps, and seasonings. Step-by-step, we mixed, baked, and cooled them perfectly. I shared tips for texture, moisture, and serving. You can even try fun variations, including vegetarian and flavors like BBQ. Remember the best ways to store leftover mini meatloaf for later. Each question you had got answered too. Enjoy crafting your mini meatloafs with these tips! They’re sure to be a hit.

Mini Meatloaf Melodies

Delicious mini meatloaves made with ground beef or turkey, perfect for a fun and flavorful meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 6
Calories 250 kcal

Ingredients
  

  • 1 lb ground beef (or ground turkey)
  • 0.5 cup breadcrumbs (preferably seasoned)
  • 0.25 cup freshly grated Parmesan cheese
  • 0.25 cup milk (whole or 2%)
  • 1 large egg, beaten
  • 0.5 cup small onion, finely chopped
  • 1 clove garlic, minced
  • 0.5 cup bell pepper, finely chopped
  • 2 tablespoons ketchup (plus additional for topping)
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried Italian herbs
  • to taste salt and pepper
  • for garnish fresh parsley, chopped

Instructions
 

  • Preheat your oven to 350°F (175°C). Lightly grease a muffin tin or mini loaf pan with cooking spray or olive oil.
  • In a large mixing bowl, combine the ground beef (or turkey), breadcrumbs, grated Parmesan cheese, milk, and beaten egg. Use your hands or a spoon to mix until everything is well incorporated and uniform in texture.
  • Add the finely chopped onion, minced garlic, and bell pepper to the meat mixture. Stir to combine, ensuring the veggies are evenly distributed throughout the mixture.
  • Mix in the ketchup, Worcestershire sauce, dried Italian herbs, and season generously with salt and pepper, ensuring all ingredients are evenly blended.
  • Spoon the meat mixture into the prepared muffin tin or mini loaf pan, filling each mold about three-quarters full. For added flavor and moisture, top each mini meatloaf with a small dollop of ketchup.
  • Place the pan in the preheated oven and bake for 25-30 minutes, or until the mini meatloaves are cooked through and the tops are golden brown.
  • Once baked, remove the pan from the oven and let the mini meatloaves cool for about five minutes. Carefully remove them from the molds, using a small spatula if needed.

Notes

Garnish with fresh parsley and serve with dipping sauces for added flavor.
Keyword comfort food, easy, meatloaf, mini