Mini Meatloaves Recipe - LazyDayRecipes

If you’re looking for a dinner that checks all the boxes—quick, comforting, and utterly delicious—then these Mini Meatloaves are about to become your new weeknight hero. Imagine perfectly seasoned little meatloaf muffins, glazed with a sweet and tangy sauce, cooked up in under an hour with almost zero fuss. They’re so easy to make, seriously satisfying, and a surefire way to get that classic homestyle flavor in half the time. Plus, they’re the ideal choice for meal prepping, lunchboxes, or when you’re hungry for something cozy but don’t want to spend all night in the kitchen.

Why You’ll Love This Recipe

Quick and Simple: Get dinner on the table fast—these mini meatloaves go from mixing bowl to oven to plate in just over an hour, and the hands-on time is minimal.
Perfect Portions: Baked in muffin tins, each mini meatloaf is just the right size for individual servings, making them kid-friendly and perfect for leftovers.
Amazing Flavor: The stuffing mix infuses rich herby notes, while the brown sugar-ketchup glaze brings the perfect balance of sweet and savory.
Weeknight Wonder: No lengthy prep, no list of complicated ingredients. This recipe is almost foolproof—just mix, bake, and dig in!
Versatile & Make-Ahead Friendly: Doubles easily for crowds, freezes beautifully for future meals, and can be tweaked to suit your taste.

Ingredients You’ll Need

All you need are a few kitchen staples and pantry favorites for these mini flavor-bombs:

Egg: Binds everything together, giving each meatloaf a tender, cohesive texture.
Water: Helps keep the meatloaves moist and soft, never dry.
Ground Beef: The classic base. Want to lighten things up? Ground turkey or chicken works, too.
Stove Top Stuffing Mix: This is the secret ingredient—skip the breadcrumbs! The stuffing brings extra flavor, moisture, and the ideal hearty bite (make sure to shake the box so everything is mixed before using).
Ketchup: For both the meatloaf mixture and the glaze, it adds tang, sweetness, and just the right stickiness.
Seasoning Salt: Rounds out the flavors and boosts that savory, “can’t-stop-eating-it” taste.
Garlic Powder & Onion Powder: Classic meatloaf seasoning, for a depth of flavor without chopping or sautéing.
Black Pepper: Adds a little bite and rounds out the seasoning.
For the Glaze:
- Brown Sugar: Brings sweetness and caramelizes in the oven for irresistible sticky tops.
- Ketchup: Pairs with the brown sugar for a perfect glaze.
- Worcestershire Sauce (optional): Adds a little extra tang and umami, if you have it on hand.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Try Another Meat: Use ground turkey or chicken for a lighter version; ground pork adds extra richness.
Cheesy Center: Stuff each mini loaf with a cube of cheddar, mozzarella, or pepper jack before baking for a melty surprise.
Veggie Boost: Toss in some finely grated carrot or zucchini for extra moisture and hidden veggies.
Add Heat: Mix crushed red pepper flakes or a touch of hot sauce into the glaze if you love a spicy kick.
Different Glaze: Experiment with barbecue sauce in place of ketchup, or add a splash of sriracha for smoky sweetness.

How to Make Mini Meatloaves

Step 1: Prep for Baking

Preheat your oven to 375°F. Get out two 12-cup muffin tins and give them a good spritz with nonstick cooking spray—no sticking, no mess.

Step 2: Mix the Meatloaf Base

In a large bowl, whisk together the egg and water. Break up the ground beef into the bowl, then add the stuffing mix, ketchup, seasoning salt, garlic powder, onion powder, and black pepper. Mix it all together with your hands until everything is fully combined, but be gentle! Over-mixing can make the meat tough, so stop as soon as everything is just mixed.

Step 3: Fill the Muffin Tins

Evenly scoop the meat mixture into your prepared tins—about a small handful per cup. Flatten the tops gently so they cook evenly.

Step 4: Make the Glaze

In a small bowl, whisk together brown sugar and ketchup, adding Worcestershire sauce if you want. Spoon this glorious, sticky-sweet glaze over each mini meatloaf, spreading it so every surface gets some attention.

Step 5: Bake to Perfection

Pop the muffin tins in the oven and bake for about 35 minutes. The cheese caramelizes, edges get a little crispy, and the glaze bubbles up beautifully. Let them rest for a couple minutes and then run a knife around the edge to loosen—ready to serve!

Note: This recipe makes 24 mini meatloaves—perfect for a crowd, or to stock your fridge and freezer. If you want a half batch, shake the stuffing mix box well before dividing.

Pro Tips for Making the Recipe

Don’t Overmix: To keep the mini meatloaves tender and juicy, mix just until everything is combined.
Stuffing Mix Magic: The seasoning from the stuffing is the unsung hero here—no need for additional breadcrumbs or a bunch of extra herbs.
Muffin Tin Must: Don’t forget the nonstick spray! These little loaves will release easily and have that perfect, crispy edge all around.
Even Glazing: Use a spoon to coat each mini meatloaf with a generous amount of glaze—you want that sweet-tangy topping in every bite.
Internal Temp: For total peace of mind, check that the center of your meatloaves hits at least 160°F with a meat thermometer before serving.

How to Serve

Mini meatloaves are a comfort food classic, and they play well with all your favorite sides.

Mashed Potatoes: The ultimate pairing—creamy potatoes and savory mini meatloaf with sticky glaze.
Mac and Cheese: For a kid-approved feast, serve with gooey baked macaroni.
Veggie Sides: Round things out with steamed green beans, buttery corn, or a quick stir-fried medley.
Gravy Drizzle: If you’re a gravy lover, a little extra on the side is always welcome.
Leftover Lunches: Pack up a few with a fresh salad or tuck into a sandwich bun for a hearty meatloaf slider.

Make Ahead and Storage

Storing Leftovers

Cool any extra meatloaves completely, then wrap tightly or store in an airtight container in the fridge for 2–3 days. They reheat beautifully and are just as tasty the next day.

Freezing

Mini meatloaves are freezer superstars! After cooling, wrap them individually or place in a single layer in a sealed container. Freeze for up to 3 months. For best results, thaw overnight in the fridge before reheating.

Reheating

The fastest way to reheat is in the microwave—just a minute or two until heated through. Skip the oven for reheating, as it tends to dry out the meat.

FAQs

Can I make and freeze these mini meatloaves before baking?

Absolutely. Prep your meat mixture, fill the muffin trays, and cover well with plastic wrap or foil before freezing. When you’re ready to cook, thaw in the fridge overnight and bake as directed. This is perfect for meal prepping or busy nights.

Can I use a different type of meat?

Yes! Ground turkey and ground chicken both work beautifully, offering a lighter twist. Just note that leaner meats might cook a bit faster and benefit from a splash of milk or broth in the mixture for extra moisture.

What sides work best with these mini meatloaves?

Classic mashed potatoes, creamy mac and cheese, or simple steamed veggies are all fantastic options. For a fresher take, try a side salad or roasted Brussels sprouts.

How do I keep mini meatloaves from sticking to the muffin tins?

Generously coat your muffin tins with nonstick spray before adding the meat mixture. For extra insurance, you can line the cups with parchment paper strips or silicone muffin liners.

Final Thoughts

Whether you’re feeding a crowd, stocking the freezer, or just easing the weeknight dinner rush, these Mini Meatloaves are a serious game-changer. With their irresistibly savory base and glossy, caramelized glaze, they bring comfort food right to your table, fast. Don’t be afraid to make them your own—experiment with seasonings, swap the protein, or throw in some cheese! These delightful little loaves are bound to become a mainstay in your kitchen. Give them a try—you’ll be glad you did!